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Peanutella

If you enjoy nutty chocolate spreads like the famous Nutella but cannot access a halal version or it costs too much or you’re worried about all those nasty preservatives, then you will LOVE this easy home-made version. It’s much healthier, since your home-made jar of chocolate goodness will obviously contain no artificial flavourings or preservatives.
For this version, I’ve used peanuts but you can use hazelnuts too. It tastes exceptional spread on toast or on crepes or swirled on cupcakes like this recipe: Self-Frosting Nutella Cupcakes.
Print Recipe
Servings: 11 /2 Cups
Ingredients Method Notes

Ingredients
  

  • 2 cups roasted peanuts peels removed
  • 1/2 cup unsweetened cocoa powder
  • 1 cup icing sugar
  • 1/4 tsp. salt if your peanuts are salted, you can omit this salt
  • 3-5 tbsp. oil you can mix half melted butter and half oil for additional flavour

Method
 

  1. Put the peanuts in a food processor and grind them for about 5 minutes. They will get crumbled at first, then become a paste and then finally the peanuts will release their natural oils and the mixture will become smooth and somewhat more liquified. It will need some patience to get to this stage but keep grinding and scraping down. You can leave it a little bit grainy if you are like me and prefer a slightly crunchy texture.
    Next add 3 tbsp. oil, cocoa, icing sugar and the salt and continue to process until well blended.  Taste and adjust salt and icing sugar if needed.  If you like it sweeter, simply add up to an extra quarter cup of icing sugar.  If it’s too thick, you can add more oil and process until combined.  Get it to the consistency that you prefer.  Do NOT add water or milk as this will make it spoil very quickly or get clumpy and separate.
    Store your yummy Peanutella in a glass jar.  It will keep for up to 2 weeks if refrigerated (just make sure to use a clean dry spoon when serving).
    Enjoy!

Notes

You can roast the peanuts using THIS recipe, skip addition of honey coating of course.