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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.

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