This peanut butter happened spontaneously one evening, and not to brag, but it was perfect on my first try. Nut butters = not hard to make. At all. Now I just keep questioning why I haven’t been making homemade peanut butter all along.
Zack has been working out in our basement “gym” every evening when he gets home from work. Apparently afterwards he occasionally likes to enjoy a spoonful of peanut butter, but one night, there was *gasp!* no peanut butter to be found. I guiltily offered him my almond butter (but it’s just not the same!), which he obviously turned down. Feeling like a bad wife for forgetting to pick up more peanut butter at the store, among other “Zack foods”, it quickly occurred to me that I could win a lot of brownie points if I just made him some! So while he got in the shower I whipped this up real quick, and man am I sure glad I did. We both agree it’s wayyy better than the peanut butter we’ve been eating all these years, and while I doubt the calorie count is much different, I do appreciate knowing exactly what all the ingredients in it are. I’m a firm believer that almost everything is better homemade, and this once again proved that to be true. It’s so easy to make, I doubt we ever really buy peanut butter again. You’ve gotta try it out!
- 3 cups dry roasted peanuts
- 2 tablespoons coconut oil
- 2 tablespoons honey
- 1/2-1 teaspoon salt
- Place the peanuts in the food processor and let it run until the peanuts form a smooth, creamy butter. At one point it will probably form a ball, keep running it!
- Add the coconut oil, honey, salt, and any extras (chocolate chips, nutella!). Run the food processor once more to blend everything together.
- Scrape into a storage container. I store it at room temperature, but you could also try keeping it in the refrigerator if you think you won't go through it quickly.