The first time I made this peanut butter, my daughter and I just stood around eating it by the spoonful exclaiming, “This is the best peanut butter ever!”
If you are not yet making your own peanut butter, I encourage you to give it a try. It is very simple and so much better for you than the store bought kind full of hydrogenated oils.
The following is adapted from the Nut Butter recipe in Nourishing Traditions
Although I have not yet done so, soaking the nuts in salt water overnight and then dehydrating is recommended. This increases their nutritional value and makes the nuts easier to digest. I plan to do this in the near future and will update here with the results. I love the taste of roasted nuts and wonder how I would like this peanut butter without that added flavor.
This peanut butter needs to be refrigerated and will become quite hard. However, since coconut oil liquifies around 76 degrees, it softens up rather quickly. It can be removed from the fridge a little while before it’s needed, scoop a little into a bowl and let soften there or spread some of the hard butter on warm toast and it will become soft.
My favorite part of this recipe is the inclusion of coconut oil. It is so good for you! The honey and salt also make sur eit is anything from boring!
Nourishing Peanut Butter
2 cups peanuts ( I like mine roasted. However, soaking and dehydrating is the most nutritious – instructions are at the end of this post)
3/4 cup coconut oil (I purchase unrefined, organic coconut oil from Mountain Rose Herbs. They have the best price I’ve seen anywhere)
2 Tablespoons raw honey
1 teaspoon sea salt ( I use Celtic Sea Salt®, Fine Ground
Method
Put nuts and sea salt in food processor. Grind until nuts become a fine powder, like so:
Add coconut oil (melted on very low heat if solid) and honey. Blend until smooth.
The peanut butter will be quite runny at this point, but will harden once placed in the fridge. Before refrigeration, the butter is perfect as a dipping sauce for apples and such (shown above). Oh, perhaps it could be used for Gado Gado too! (Yum, love that stuff.)
Store in the refrigerator in an airtight container. This recipe makes enough to fill a one-pint canning jar.
Instructions for soaking and dehydrating peanuts for this recipe:
Place 2 cups raw peanuts (skinless) in a jar with 1/2 Tablespoon of sea salt. Cover nuts with filtered water and let sit for 7 hours, or overnight. Drain, spread on a baking pan and put into a warm oven of no more than 150 degrees F for 12 to 24 hours. Occasionally turn the nuts over, leaving in the oven until completely dry. Alternately the nuts could be dried in a dehydrator.
I’m linking this post to Two for Tuesdays. A fun blog hop full of great recipes, hosted by some lovely ladies! Go check it out!
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I’ve made almond butter this way, and the play of honey and coconut with the nuts can’t be matched by storebought, no way! Thank you for linking up with Two for Tuesday.
I never thought about making my own nut butters! What a great idea – so much healthier and tastier than store bought!!
Oh my gosh, you’re SO right! Homemade peanut butter…or any nut butter, really…is just far superior to anything from the store! I’ve never soaked my nuts before… Maybe I’ll try it that way next time. I love that you have apples sitting next to it in the pic…I LOVE dipping apple slices in pb, then throwing a couple of raisins on for good measure. Awesome post, thanks so much for sharing it with Two for Tuesdays, Stacy!!
I love that you add coconut oil – my hands down favorite oil that I try and sneak in everything.
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I will be giving this a whirl -get it har har!
thanks for linking this to Two for Tuesdays!
Ha ha! Thanks Christy!
Wow Stace! This looks SOOO good! This is an area where my kids really complained when we switched over to real foods. They loved the skippy junk! I am using a very plain organic peanut butter right now, but this one would be much sweeter and they would probably eat more of it! I also have a dehydrator, so soaking the nuts and then blending after dehydrating wouldnt be an issue…VERY COOL~~~ thanks so much for sharing the real food love on the two for tuesday recipe blog hop!
alex@amoderatelife
Yum, Yum, Yum!! It’s like a peanut butter and honey sandwich all in one.
Yes, definitely
Hmmm. This gives me ideas. Really makes me think about the almond butter scrub from a couple of days ago.
I will be talking to you soon.
Well, I’m sure wondering what you are cooking up!
Yummy…. I love peanut butter.
Wow this looks really good. I just bought several lbs of both roasted cashews and almonds but don’t have a food processor. Do you think it would work with a blender?
I think it depends on how powerful your blender is. Do you have a good one? You don’t want to break it
Do you have a coffee grinder? You could crush the nuts in there first. Or you could put them in a ziplock bag and roll a rolling pin over to get them crushed into smaller pieces before putting in the blender. Just a thought, I have not tried that. Although I have crushed nuts in a coffee grinder. It works well.
Hi Stacy, Just thought I would follow up with my comment about using a blender for the peanut butter. I have a plain old sunbeam blender. Nothing special or super powerful. I gave the blender a try and it does work. If the blender was just set to chop all the cashews at the very bottom turned into a thick paste. So either chopping them smaller by hand or with a coffee grinder probably would have helped. In the end I just pulsed the blender it over and over again until the nuts were chopped. Once the honey and coconut oil were added I was able to blend it into a butter similar in consistency to yours. The coconut oil really made the butter quite delicious. Can’t wait to get some peanuts and try it with that. Thanks for posting the recipe.
Penny,
Thanks so much for reporting back! It is good to know it worked in the blender. I’m sure that will be helpful to others wanting to try this recipe without a food processor.
I bet it was noisy blending up those nuts!
-Stacy
My neighbor has made peanut butter for me before, but I’ve never tried making it myself. I love your addition of coconut oil and honey I’m sure that would give it such a nice flavor and sweetness. I will have to try this soon. Thanks for sharing this at Two for Tuesdays!
What a great post – I love peanut butter. After much searching, I recently found a peanut butter at my local farmers’ market that contains nothing but roasted peanuts – no salt, no emulsifiers, and no extra oil – and it is so “to die for” good, I can’t imagine being motivated to make my own. But your recipe sounds so good I think I will try making some almond or cashew butter. Thanks so much for sharing.
Sue
Where do you purchase the peanuts or what brand do you use that is good? Thank you.
Right now I purchase my peanuts from Azure Standard. I buy them in bulk since we use so many of them. I just get the Azure Standard brand. They are roasted, organic, no salt.
Before I was able to order through Azure Standard, I got my peanuts from the bulk section of the health food store. Same deal: roasted, organic, no salt.
If I were to soak and dehydrate them, I would get raw peanuts.
How many ounces does this recipe make? We eat organic peanut butter sandwhiches at least a few times a week. I, also, would like to try this recipe for almonds, after I soak them, since we love almond butter. From an article I read it said that almonds are harder to digest than peanuts so that is why it’s important to do the soaking and dehydrating process.
Last night I made a double batch of this and put it in a quart size mason jar.
Then I read your comment
I was giving the butter to my mother-in-law and was just about to leave the house…so I weighed the butter while it was in the jar, then later weighed an empty jar and subtracted the difference. So, the double batch weighed about 27 ounces making the single batch recipe above come out to around 13.5 ounces).
When I make a single batch, it fits in a pint size jar.
Hope that helps (and makes some sense).
This looks absolutely delicious! Thank you for the recipe!
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