Peanutella

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5
Average: 5 (1 vote)
Servings 
1 1/2 cups

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

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)
Instructions 

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

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!

 


Comments

thanks for sharing this recipe i had some peanuts with me and was wondering what to do with it this recipe was very useful. i made it yesterday and it turned out soo good, but one doubt if we refregirate it its turning out little solid and takes little time to be creamy. cant we keep it outside?

admin_2's picture

That is normal, because anything that has oils in it will solidify when refrigerated. Just get it out about half an hour before you need to use it and it should be perfect. You can remove a little at a time and keep it outside, but don't risk leaving the whole thing out for too long as this does not contain preservatives and you do not want it to spoil. :)

Naznin4's picture

Assalamualaikum Fauzia !

This recipe is tempting. :)

Can I use hazelnuts or pine nuts instead of peanuts?
I think oil smells. Is it okay to use butter instead of oil?

admin_2's picture

W/Salaam, yes you can use any nuts. Not all oils smell you need to use an odourless one. You could use butter if you want.