Homemade Creamy Peanut Butter (100% Peanuts)

by Krista Davis on October 14, 2013

Homemade Peanut ButterI already wrote about making homemade sweet and creamy peanut butter, but that recipe uses  oil. Despite my love for its taste, I have grown tired of stirring every time I want to make a peanut butter and strawberry jam sandwich. This new recipe is simple, just 1 ingredient, peanuts!

You can use any type of peanuts you want; organic raw, salted, roasted, honey roasted, spicy… it’s up to you. You can also add a variety of flavors to it: honey, cinnamon, nutmeg, chocolate powder (peanuts aren’t naturally sweet, so you will have to add honey, stevia, or agave to taste if you want this peanut butter to have more of a store bought flavor).

You simply place the peanuts in your high-speed blender (I love my Vitamix) or food processor.  And blend on the highest setting until it becomes nice and creamy. The peanuts will first become a powder, then look similar to dough sticking to the side, then a thicker peanut butter consistency, finally it will become very creamy. The peanut butter will be warm and slightly steaming when it is perfect. You will not have to worry about oil separation when storing with natural peanut butter.

Homemade Peanut Butter

Homemade Creamy Peanut Butter (100% Peanuts)
Author: 
Recipe type: Condiment
 
A creamy peanut butter recipe that's all natural and can have seasonings added for flavor or added sweetness.
Ingredients
  • 3 cups peanuts, deshelled
  • (Optional) honey, stevia, agave, cinnamon, nutmeg, or chocolate powder
Instructions
  1. Place peanuts in your blender or food processor.
  2. Blend on high until peanuts are creamy and warm (about 5 minutes).
  3. Place in an airtight container.
  4. If it isn't thick enough for your liking keep in fridge, otherwise store in a cool dark place.
Notes
Nutrition based on a 2,000 calorie diet: Vitamin E: .8mg Niacin: 1.1mg, 5.5% Folate: 21.9mcg, 5.5% Calcium: 8.4mg, 0.8% Magnesium: 15.3mg, 3.8% Phosphorus: 34.3mg, 3.4%
Nutrition Information
Serving size: 1 Tbsp. Calories: 51.75 Fat: 4.5g Saturated fat: .6g Unsaturated fat: 3.7g Carbohydrates: 1.5g Sugar: .4g Sodium: 1.6g Fiber: .8g Protein: 2.4g

 Next Recipe: Whole Wheat and Coconut Oil Pie Crust

 

Powered By DT Author Box

Written by Krista Davis

Krista Davis

Krista is a self-proclaimed “health nut” and eco-friendly enthusiast.

Whole Wheat and Coconut Oil Pie Crust
Tangy Fruit Smoothie

{ 0 comments… add one now }

Leave a Comment

Rate this recipe:  

Previous post:

Next post: