You are currently browsing the tag archive for the ‘nut butter’ tag.

Holy YUM! If you’re like me, and think chocolate and nuts belong together, this is a recipe for you. Chocolate-peanut nut butter (sort of like it’s chocolate-hazelnut counterpart – but for much cheaper – and so tasty).

So I realize that this is not the best thing for you in the world but it’s delicious (and, like everything, ok in moderation)! 😀

Peanutella

1 cup shelled salted peanuts
1/8 cup unsweetened cocoa
3/4 cup powdered sugar
2 1/2 tablespoons canola oil

Roast the peanuts on a cookie sheet in a 400 degree oven for 4 to 5 minutes – until they are slightly browned and very fragant (I roasted mine a touch too long, so just keep your eyes on them!).

Then get the peanuts in the food processor with a quick drizzle of oil, this will get the peanuts grinding. From there, they should turn into a peanut buttery paste (esentially you are making peanut butter with some pizazz!). It will evenutally turn in a creamy PB consistency (you can process it less for a crunchier peanutella).

Once the peanuts are ground, throw in the cocoa and powdered sugar, with a little bit of oil at a time until it is at the desired consistency. Put in a jar and store in the fridge! Then put it on everything. 😉

I think you could probably use about any type of nut you’d like. Almonds would be heavenly, and cashew would be to die for! It’s be great in smoothies, on toast, in overnight oats, on any breakfast food, and perfect on desserts.

Advertisements

SO Holy YUM! This weekend I got the motivation to try to make a chocolate-peanut nut butter (sort of like it’s chocolate-hazelnut counterpart – but for much cheaper).

So I realize that this is not the best thing for you and obviously, proceed with caution – I could eat spoonful after spoonful of this! It’s delicious! 😀

1 cup shelled salted peanuts
1/8 cup unsweetened cocoa
3/4 cup powdered sugar
2 1/2 tablespoons canola oil

Roast the peanuts on a cookie sheet in a 400 degree oven for 4 to 5 minutes – until the a slightly browned and very fragant (I roasted mine a touch too long, so just keep your eyes on them!).

Then place the peanuts in the food processor with a quick drizzle of oil to get the peanuts grinding. From there, they should turn into a peanut buttery paste (esentially you are making peanut butter with some pizazz!) that will in a sense become like that creamy PB consistency.

Once the peanuts are like this, throw in the cocoa and powdered sugar, with a little bit of oil until it is at the desired consistency – to pull everything together. Put in a jar and store in the fridge! YUM!

I had it in my overnights oats this morning. And on Saturday, my fiancee made delicious waffles which I was more than happy to spread some on to. It was a delicious Saturday…and Sunday…and Monday! 😛

Enter your email to subscribe to this The Content Life and receive notifications of new posts by email.

Join 2 other followers

Post by the Month

December 2017
S M T W T F S
« Apr    
 12
3456789
10111213141516
17181920212223
24252627282930
31  

Twitter

Tweets

Support my Cause

My mother has been diagonsised with Lupus since her early 20s. Please support this cause and donate today!