If you’ve been on the hunt for a homemade peanut butter recipe, you can stop scrolling. Here I offer you not one, but 3 (!!!) delectable recipes for gourmet DIY Peanut Butter that are sure to up your snacking game. Whether you like creamy, plain, unsweetened PB for your jelly sandwiches, or if you’d rather make things exciting with a chocolate or strawberry twist, I’ve got you covered. 😉
Love the idea of making your own all-natural, preservative-free toast spreads at home? Check out my recipes for Homemade Hazelnut Butter, Strawberry Chia Jam, Pistachio Butter, and DIY Vegan Nutella next!
📖 Recipe Overview
- Quick & Easy. You’ll only need 15 minutes of active time in the kitchen to whip up a batch.
- Sublimely Creamy Consistency. With a thin, drizzly consistency at room temp and a lovely, spreadable thickness after a spell in the fridge, these recipes for homemade peanut butter are going to set a new bar by which you judge all other nutty spreads.
- Made With Simple, Whole-Food Ingredients. No palm oil, preservatives, artificial flavors, or hydrogenated fats to be seen.
- Versatile. With three flavors to choose from, there are countless uses for your fresh peanut butter. They’re perfect for spreading, swirling, drizzling, or otherwise zhuzhing just about anything you can think of!
🧾 Ingredients Needed
To make basic Creamy Roasted Peanut Butter, you’ll need:
- Raw, Shelled Unsalted Peanuts - Roasting your own nuts not only ensures the freshest taste, but the warmth also makes it easier for your blender or food processor to whip it into a smooth, creamy spread.
To make Chocolate Peanut Butter, you’ll also need:
- Vegan Chocolate Chips or Dark Chocolate - I suggest a minimum of 70% cocoa for the richest, chocolatiest flavor.
- Unsweetened Cocoa Powder - If possible, opt for Dutch-processed cocoa, which is less bitter than conventional cocoa powder. You’re also welcome to use black cocoa powder or even organic cacao powder if you prefer.
To make Strawberry Peanut Butter, you’ll also need:
- Freeze-Dried Strawberries - Regular dried fruit will add too much moisture to the mix, so make sure you opt for crunchy, freeze-dried berries. You can also use strawberry powder.
- Vanilla Pod - I love the gorgeously complex flavor that a real vanilla bean brings to the table. Feel free to swap in vanilla bean paste or vanilla extract if needed.
🥣 How To Make Your Own Peanut Butter
Making delicious homemade peanut butter with no added sugar is dead simple. Here’s how it’s done:
Step 1: Roast Peanuts on a sheet tray until golden and toasty. Let cool for 30 minutes.
Step 2: Blend Peanuts (and salt, if using). After a few minutes in the blender or processor, you’ll end up with coarse looking grounds. Don’t fret — just keep on blending.
Step 3: Continue To Process Until Creamy. After several more minutes, your peanuts will have melted into a creamy, dreamy substance that is worth eating by the spoonful.
Step 4: Add Flavor. While you’re welcome to stop after blending the roasted peanut butter, you can take things a step further by adding extra ingredients.
Option 1: Chocolate. Add the melted chocolate, cocoa powder, and vanilla to the blender with the processed peanuts.
Now, blend until smooth and chocolatey!
Option 2: Strawberry. Add freeze-dried strawberries and the vanilla pod to the food processor with the blended peanuts.
Process until smooth and no visible chunks of strawberries remain.
🍓 Optional Variations
The great thing about making natural peanut butter at home is that you get to call ALL the shots! Here are some variations to consider:
- Unsalted - Simply omit the salt!
- Crunchy - Add an extra ¼ cup of peanuts to the roasting pan. Remove them after roasting and finely chop them while your nut butter is processing. Fold them into the mix for added texture.
- Add-Ins - Consider adding texture with other ingredients like toasted pepitas, chia or flax seeds, cacao nibs, mini chocolate chips, or anything else that tickles your fancy.
🍽 Serving Suggestions
- Spread on Sandwiches or Toast
- Drizzled on Pancakes, Waffles, or Oatmeal
- Mixed into homemade Peanut Butter Sauce
- Used as an ingredient in homemade treats - Try using your homemade fancy peanut butter in cookies, bars, tarts, brownies, ice cream (or ice cream bars), or even homemade fudge and candy. Please note that for most of these recipes, I suggest using homemade plain, unsweetened peanut butter.
While this lovely nut spread doesn’t last long at my house (I can’t help but eat it by the spoonful!!), it should last for up to 1 month in a clean, airtight jar in the fridge.
Spanish peanuts actually have a higher oil content than Virginia or Valencia peanuts, making them extra yummy when pulverized into butter. That said, any variety will work well!
Unless you plan on eating it within a week, yes. I suggest keeping your homemade nut butter refrigerated to prolong the shelf life considerably.
🥛 More DIY Recipes
Creamy Roasted Peanut Butter (Yields approx: 1½ cups/400g)
- 400 g (4 cups) raw unsalted peanuts, without shells
- 1 teaspoon sea salt
Chocolate Peanut Butter (Yields approx: 1⅘ cups/440g)
Strawberry Peanut Butter (Yields approx: 1⅓ cups/320g)
- 300 g (3 cups) raw unsalted peanuts, without shells
- 20 g (1 cup) freeze-dried strawberries or strawberry powder, or use half the amount for a less intense flavor and color
- ½ a vanilla pod, or 1 teaspoon vanilla bean paste/2 tsp vanilla extract
- ¼ teaspoon sea salt
Creamy Roasted Peanut Butter
- Roast the peanuts: Preheat your oven to 180°C (356°F). Place the hazelnuts on a baking sheet and bake for 12-14 minutes, until toasted. Remove the tray from the oven and allow the peanuts to cool for 30 minutes.
- Blend: Add the roasted peanuts to a high-speed blender or food processor. Blend for 3-4 minutes. First, they will turn into a coarse meal.After several minutes, the mixture will start to form a nut butter consistency. Tip: If using a blender such as a Vitamix, start off on a lower setting until the mixture starts to come together, then turn up to high speed.
Chocolate Peanut Butter
- Follow steps 1+2 as for creamy roasted peanut butter.
- Melt the chocolate chips in the microwave in 30-second intervals and stir until melted. Alternatively, melt it over a double boiler.
- Add the melted chocolate, cocoa powder, vanilla, and salt to the blender with the peanut butter. Blend for 2-3 minutes until the mixture is creamy and smooth. Turn off the blender and scrape down the edges with a spatula in intervals, as needed.
Strawberry Peanut Butter
- Follow steps 1+2 as for creamy roasted peanut butter.
- Add the freeze-dried strawberries, salt, and vanilla to the blender. You can add the entire pod here as it will be blended up.Blend for 4-5 minutes until the mixture is creamy and smooth. Turn off the blender and scrape down the edges with a spatula in intervals, as needed.
Serving and Storage
- Serving: Spread on Sandwiches or Toast, drizzle on Pancakes, Waffles, or Oatmeal, mix into homemade Peanut Butter Sauce or use as an ingredient in cookies, bars, tarts, brownies, ice cream (or ice cream bars), or even homemade fudge and candy. Please note that for most of these recipes, I suggest using homemade plain, unsweetened peanut butter.
- Storage: Transfer the peanut butter to a clean airtight jar and refrigerate. It should last for up to 2 months.
- If you’re using peanuts that still have skins on them, rub them vigorously with your hands after roasting to remove them.
- Blending nuts into a velvety spread takes time. At first they’ll look quite coarse and dry, but just keep blending.
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