How to Make Peanut Butter (+3 flavors!)
Have you ever wondered how easy it is to make your own homemade peanut butter? This healthy peanut butter recipe is quick, simple and skips all those fillers found in many store-bought peanut butters.
Prep 15 minutes
Cook 0 minutes
Total 15 minutes
Fat 16
Carbs 7
Protein 8
Yield 12
Ingredients
Classic Homemade Peanut Butter
- 3 cups unsalted dry roasted peanuts
Honey Vanilla Peanut Butter
- 3 cups unsalted dry roasted peanuts
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil room temperature
Chocolate Sea Salt Peanut Butter
- 3 cups unsalted dry roasted peanuts
- 1/4 cup dark chocolate chips room temperature
- 1/8 teaspoon sea salt
Crunchy Maple Cinnamon Peanut Butter
- 3.33 cups unsalted dry roasted peanuts divided
- 2 tablespoons 100% pure maple syrup
- 1 teaspoon ground cinnamon
- 2 tablespoons coconut oil room temperature
Instructions
Classic Homemade Peanut Butter
- Place 3 cups of peanuts in a high-speed food processor. Process peanuts on high for 5-8 minutes, stopping every minute or so to scrape the sides if needed. You know your peanut butter is ready when it's drippy (it took us about 6 minutes!).
Honey Vanilla Peanut Butter
- Place 3 cups of peanuts in a high-speed food processor. Process peanuts on high for 5-8 minutes, stopping every minute or so to scrape the sides if needed. You know your peanut butter is ready when it's drippy.
- Add in honey, vanilla extract, and coconut oil and blend. At this point your peanut butter might seize and get uncreamy. This is normal and what the coconut oil is for! Blend for 2-3 more minutes or until things smooth out again.
Chocolate Sea Salt Peanut Butter
- Place 3 cups of peanuts in a high-speed food processor. Process peanuts on high for 5-8 minutes, stopping every minute or so to scrape the sides if needed. You know your peanut butter is ready when it's drippy.
- Add in dark chocolate chips and sea salt and blend for about 1 more minute or until everything is mixed. NOTE: use room temperature chocolate chips. Frozen/cold chocolate chips might seize your peanut butter!
Crunchy Maple Cinnamon Peanut Butter
- Place 3 cups of peanuts in a high-speed food processor. Process peanuts on high for 5-8 minutes, stopping every minute or so to scrape the sides if needed. You know your peanut butter is ready when it's drippy.
- Add in maple syrup, ground cinnamon, and coconut oil and blend. At this point your peanut butter might seize and get uncreamy. This is normal and what the coconut oil is for! Blend for 2-3 more minutes or until things smooth out again.
- Finally, add in whole peanuts and pulse a few times until they get chopped and mixed in!
Tips & Notes
- Storage: store peanut butter in an air-tight container for up to 3 months. Best if kept in the refrigerator.
- Nutrition information is based on classic homemade peanut butter recipe.
- Yields: 1.5 cups
Nutrition Facts
Calories: 190kcal | Carbohydrates: 7g | Protein: 8g | Fat: 16g | Fiber: 3g | Sugar: 2g