Homemade Peanut Butters

Four incredibly delicious homemade peanut butter recipes: dark chocolate, vanilla bean coconut, cinnamon raisin, & white chocolate.
Homemade Peanut Butters
Homemade Peanut Butters

PREP TIME

10

minutes

TOTAL TIME

10

minutes

SERVINGS

8

servings

PREP TIME

10

minutes

TOTAL TIME

10

minutes

SERVINGS

8

servings

Ingredients

  • Dark Chocolate Peanut Butter

  • 1 1/2

    cup dry roasted, unsalted peanuts, preferably organic

  • 1/4

    cup + 1 Tbsp semi-sweet chocolate chips

  • 1/2

    tsp canola oil

  • 1

    Tbsp + 1 tsp cocoa powder

  • scant 1/4 tsp Kosher salt

  • 2

    tsp evaporated cane juice OR granulated sugar

  • 1/2

    tsp pure vanilla extract

  • Vanilla Bean Coconut Peanut Butter

  • 1 1/2

    cup roasted, salted peanuts, preferably organic

  • 1/4

    cup coconut butter, at room temperature and well-stirred (to make at home: toss some unsweetened dried coconut flakes in the food processor and blend until liquified and smooth; measure out 1/4 cup)

  • 2

    tsp organic cane sugar

  • 1

    tsp pure vanilla bean paste (you can sub in 1 tsp pure vanilla extract)

  • Cinnamon Raisin Peanut Butter

  • 1 1/2

    cups roasted, unsalted peanuts, preferably organic

  • 1

    Tbsp ground cinnamon

  • 1/4

    tsp Kosher salt

  • 2

    tsp evaporated cane juice

  • 1 1/2

    tsp canola oil, divided

  • 1/4

    cup raisins, preferably organic

  • White Chocolate Peanut Butter

  • 1 1/2

    cup roasted, unsalted peanuts, preferably organic

  • 1/4

    cup + 1 Tbsp all-natural white chocolate chips, such as Sunspire

  • scant 1/4 tsp Kosher salt

  • 1/2

    tsp pure vanilla extract

  • 1

    tsp canola oil

Directions

Dark Chocolate Peanut Butter Place peanuts into the bowl of a food processor. Process until peanuts break down into a paste, scraping down the sides as necessary, about 3-5 minutes. Meanwhile, place the chocolate chips over a double boiler (set a heat-proof bowl over a pot with 1 inch of simmering water), and stir until fully melted. Set aside to cool slightly. With the motor of the food processor running, stream in the oil and process until a smooth butter forms. Spoon in the melted chocolate, and process until combined. Add in the cocoa powder, salt, evaporated cane juice, and vanilla extract, and puree until well-combined. Nutritional Information per 2 Tbsp serving: 211.7 calories, 16.5 grams fat, 3.5 grams saturated fat, 3 grams fiber, 7.8 grams sugar, 7.2 grams protein Coconut Vanilla Bean Peanut Butter Place peanuts into the bowl of a food processor. Process until peanuts break down into a paste, scraping down the sides as necessary, about 3-5 minutes. With the motor running, stream the coconut butter in through the feed tube and process until well-combined and smooth. Add in the sugar and vanilla bean paste and process until incorporated. I store my nut butters at room temperature. Some oil separation may occur with this peanut butter; just give it a good stir before eating. *If you don’t have a food processor, simply stir together 1 cup lightly salted unsweetened creamy peanut butter, 1/4 cup coconut butter, 2 tsp sugar, & 1 tsp vanilla bean paste until smooth & well-combined.* Nutritional Information per 2 Tbsp serving: 187 calories, 16.1 grams fat, 5.2 grams saturated fat, 3.1 grams fiber, 2.3 grams sugar, 6.2 grams protein Cinnamon Raisin Peanut Butter Place peanuts into the bowl of a food processor. Process until peanuts break down into a paste and a ball forms, scraping down the sides as necessary, about 5 minutes. With the motor running, stream in 1 tsp oil and process until a smooth butter forms. Add in the cinnamon, salt, and evaporated cane juice and puree until well-combined. Stream in the remaining 1/2 tsp canola oil if needed. Remove blade from food processor bowl and stir in the raisins by hand. Nutrition Information per 2 Tbsp serving: 158.6 calories, 12.1 grams fat, 1.6 grams saturated fat, 9.9 grams carbohydrates, 2 grams fiber, 5 grams sugars, 5.5 grams protein White Chocolate Peanut Butter Place peanuts into the bowl of a food processor. Process until peanuts break down into a paste, scraping down the sides as necessary, about 5 minutes. Meanwhile, place the white chocolate chips over a double boiler (set a heat-proof bowl over a pot with 1 inch of simmering water), and stir until fully melted. Set aside to cool slightly. With the motor of the food processor running, stream in the oil and process until a smooth butter forms. Spoon in the melted white chocolate, and process until combined. Add in the salt and vanilla extract, and puree until well-combined. Nutrition Information per 2 Tbsp serving: 192.6 calories, 15.7 grams total fat, 2.7 grams saturated fat, 9 grams total carbohydrate, 2.2 grams fiber, 4.3 grams sugars, 6.8 grams protein

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