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  • 2 cups roasted peanuts (peels removed)
  • 1/2 cup unsweetened cocoa powder
  • 1 cup icing sugar
  • 1/4 tbsp salt (if your peanuts are salted, you can omit this salt)
  • 3-5 tbsp Moroil Sunflower oil (you can mix half melted butter and half oil for additional flavour)
  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. You can leave it a little bit grainy if you prefer a slightly crunchy texture.
  2. Next add 3 tbsp Moroil sunflower oil, cocoa, icing sugar and 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. Do NOT add water or milk as this will spoil it very quickly or get clumpy and separate.
  3. 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).
Delicious with Moroil Sunflower