AuthorBiteSized
DifficultyBeginner

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Yields1 Serving
Total Time45 mins








Roast peanuts
1

Roast the peanuts in an oven/toaster oven at 176°C for about 10-15 minutes. Shake the tray in between cooking time so all the sides will get roasted. Once done, remove from oven and let cool slightly.

Melt dark chocolate
2

While the nuts are cooling down, roughly chop the dark chocolate then melt on top of a double boiler over barely simmering water. Remove from heat when the chocolate has evenly melted. Set aside.

Start grinding
3

In a food processor, grind the peanuts until it turns into a creamy paste.

Add other ingredients
4

Add the palm oil, muscovado sugar, milk powder, cocoa powder, salt, and vanilla extract. Blend until added ingredients are mixed well and the sugar is fully dissolved.

Add dark chocolate
5

Add the dark chocolate and blend until the mixture is loose and spreadable.

Ingredients









Directions

Roast peanuts
1

Roast the peanuts in an oven/toaster oven at 176°C for about 10-15 minutes. Shake the tray in between cooking time so all the sides will get roasted. Once done, remove from oven and let cool slightly.

Melt dark chocolate
2

While the nuts are cooling down, roughly chop the dark chocolate then melt on top of a double boiler over barely simmering water. Remove from heat when the chocolate has evenly melted. Set aside.

Start grinding
3

In a food processor, grind the peanuts until it turns into a creamy paste.

Add other ingredients
4

Add the palm oil, muscovado sugar, milk powder, cocoa powder, salt, and vanilla extract. Blend until added ingredients are mixed well and the sugar is fully dissolved.

Add dark chocolate
5

Add the dark chocolate and blend until the mixture is loose and spreadable.

Notes

DIY Chocnut Spread