The Psychedelic Peanut Butter Trip
- Ready In:
- 40mins
- Ingredients:
- 6
- Yields:
-
8 ounces
ingredients
- 1 cup organic raw peanuts
- 1⁄2 tablespoon instant espresso powder (we bought Italian Medaglio d'Oro brand, very intensely flavored)
- 1 -2 tablespoon raw Agave (or 1-2 tablespoons honey although if you want to keep this vegan use another approved sweetener)
- 1 tablespoon cocoa powder (we tested an organic dark chocolate cocoa powder from a local source)
- 1⁄4 teaspoon salt, to taste (we used a Sicilian medium-coarse imported sea salt)
- 1 -2 tablespoon safflower oil (or peanut oil, your choice of oil as long as it is bland or mildly flavored)
directions
- Preheat oven to 375 degrees.
- Roast the peanuts on a parchment-lined baking sheet until medium brown (for added richness of flavor we roast the peanuts on the darker side of brown), approximately 20-25 minutes. Stir peanuts every 10 minutes or so and rotate baking sheet. Be careful not to burn!
- Cool peanuts for about ten minutes, then place the peanuts and the remaining ingredients in a food processor.
- Process to desired consistency. You made need to add more oil to get the peanuts to blend better. Note: this particular peanut butter is on the dry side. It is not oily as most commercially prepared peanut butters are.
- Place all ingredients in a food processor, adding oil and process to desired consistency.
- Taste and adjust if necessary.
- Cover and store in the refrigerator. Bring to room temperature before serving.
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RECIPE SUBMITTED BY
COOKGIRl
United States