Homemade Peanut Butter


Since last year, at least when I do the grocery shopping, we’ve been buying mostly fresh peanut butter. Not only is it healthier for us and the littles but, in mym opinion, it just tastes better. We use it as a dip, a spread, to bake with, and even just a plain old snack all by itself. Our home was recently graced with the presence of a fabulous new Ninja and we’ve been using it to create everything you can imagine. So, once I saw that we were in need of a new jar of this fabulously creamy treat, I decided it was time to put my skills to the test.

Did you know peanut butter is one of the EASIEST things to make? Especially in the world of homemade spreads. This protein packed, pantry staple takes barely any effort and you can easily give yourself a pat on the back after serving this with the kids’ lunches, instead of that processed crap that contains an array of nasty, grimy, yucky, not-so-nice ingredients.

What you’ll need:

Food Processor OR a Pretty Heavy Duty Blender

Sheet Pan

Spoon or Rubber Spatula

2 1/2 cups Raw, Shelled Peanuts

1/2 tsp Kosher Salt

2 tblsp Coconut Oil *Unrefined is best

1 1/2 tblsp Honey

1 tsp Organic, Natural Cane Sugar

(*My reasoning for the natural, organic cane sugar is that if you’re going to be making this for the health benefits, why not go all the way? You can use granulated sugar but, before you’re next batch, pick up a tub of the good stuff!)

For an extra special jar of PB, add in a handful of chocolate chips, peanuts, almonds, etc.



To get started:

1. Roast your peanuts on a sheet pan covered in 1/2 tblsp coconut oil at 350 degrees for 10 to 15 minutes, until shiny and oily.




2. Toss all of your kosher salt and cane sugar, and 1 tblsp coconut oil into the food processor.

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3. Add 2 1/2 Cups raw, shelled peanuts.


4. Drizzle 1/2 tblsp honey onto peanuts, close processor, and crush for 1 minute.

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5. Open processor and spoon down peanut crumbles from around edges then, continue to crush. Repeat until crumbs start to get sticky (almost like a graham cracker crust). You’ll be able to tell if you touch the peanut crumbs and they begin sticking together a bit. The first 4 times in the processor, I only left my Ninja on for 1 minute at a time then, bumped it up to 2 minutes at a time.

*Be careful not to burn out your motor and please still follow the guidelines on your food processor for “leave-on times.”

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6. Between intervals, add the rest of your honey in 1/2 tblsp increments. You may add more if you desire a sweeter PB!

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7. Once your crumbles start getting “sticky”, add your last 1/2 tblsp Coconut Oil and start using your processor on the BLEND setting and blend as long as your machine allows until creamy and not overly grainy.

*Please remember, homemade peanut butter is not as smooth, buttery, and creamy as that over processed junk at the store. It will remain a tad bit grainy but not as chunky as a “Chunky” jar of PB from the store.

If you want a chunkier PB, now is the time to add in some extra peanuts, chocolate chips, agave nectar, etc. and only process a few pumps to mix it in!

8. Scoop out into an air tight container and enjoy!

Will last up to 1 month and must be refrigerated.




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kisses THH

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