The Psychedelic Peanut Butter Trip

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

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)

Recipe

• 1 preheat oven to 375 degrees.
• 2 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!
• 3 cool peanuts for about ten minutes, then place the peanuts and the remaining ingredients in a food processor.
• 4 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.
• 5 place all ingredients in a food processor, adding oil and process to desired consistency.
• 6 taste and adjust if necessary.
• 7 cover and store in the refrigerator. bring to room temperature before serving.