I feel like I have made nut butters out of every single nut out there (almond butter, walnut butter, pecan butter, macadamia butterpistachio butter, etc)…  all except the peanut.  I hold peanut butter to a high standard (it has to be sweet and salty, it has to be rich and smooth, and it has to be high quality and all natural) so I have put off making it for a long time…  too long.  I realized how long I was procrastinating on this “peanut-butter-making session” just last Saturday after walking by bulk packages of natural Skippy peanut butter at Costco.  I immediately picked up the (seemingly 20lb) two-pack and remembered the taste — so decadent and packed with peanut butter flavor.  But then I looked at the ingredients.  Although the peanut butter I was holding as all natural, I didn’t like how it had added palm oil and refined white sugar.  I sadly put the containers back and quickly wrote down a recipe for a healthy, homemade peanut butter.

All Natural Homemade Peanut Butter

I wanted my homemade peanut butter to be sugar free so I sweetened it with natural sweeteners.  And to make the nut butter just as creamy and smooth as the storebought kinds I added one single tablespoon of organic coconut oil (don’t worry, the PB won’t taste like coconut, just 100% peanuts!)

All Natural Homemade Peanut Butter

I spread some PB on a slice of gluten-free bread (I use Udi’s Omega Flax & Fiber)

Look at how smooth it is!

All Natural Homemade Peanut Butter

Can you taste how delicious it is?

Oh wait, no you can’t…

All Natural Homemade Peanut Butter

Mwahaha

BUT…  if you make this homemade peanut butter you will experience the addictiveness for yourself.  It’s sweet and salty, and so good you will eat it off of your fingers a spoon!

Homemade Peanut Butter

Yield: ~2+1/3 cups

Ingredients

  • 4 cups Roasted, Unsalted Peanuts (~570g)
  • 6 packets Truvia
  • 1/8 tsp Salt
  • 14g (1 tbs) Coconut Oil

Instructions

  1. In a food processor, add the peanuts, truvia and salt. Pulse until crumbly and flour-like.
  2. Grind the mixture until smooth and buttery, scraping down the sides of the bowl if needed (this should take 3-10 minutes, depending on the size of your processor... I used my sister's 8-cup processor and it took just 3 minutes, but if I used my 4-cup processor I have a feeling it would take about 10+ minutes!)
  3. Add the coconut oil and process again, until it is fully incorporated.
  4. Pour the mixture into a sealable jar and freeze for 30 minutes, then refrigerate for a couple hours. After the chilling process, the peanut butter should be firm and scoopable, just like Skippy or JIF peanut butter.

Notes

Store the peanut butter in a cool/dark place, like a cabinet or pantry, or you can store it in the fridge if you want it to last longer.

http://dessertswithbenefits.com/homemade-peanut-butter/

I thought I would compare the nutrition facts for my homemade peanut butter recipe to Skippy’s natural peanut butter.  Skippy’s nutrition label is on the left,  the Desserts with Benefits nutrition label is on the right:

skippy peanut butter nutrition label  homemade peanut butter nutrition label

As you can see, there isn’t much of a difference in the nutrition labels.  One isn’t three times the calories or five times the sugar, but I thought I’d point out we all use peanut butter…  we use it totally immoderately.  That stuff can add up on our plates like free toppings at an ice cream parlor.  I mean, c’mon, who uses only 2 measly tablespoons??  If you’re like me and scoop peanut butter out of the jar like it’s edible gold (wait, it IS edible gold!), then that 3g of sugar from a jar of Skippy will turn into 6g or more.  And added sugar is unhealthy.  I have done so much research (both academically and personally) on the risks and side effects of processed white sugar and it’s just scary.  I don’t want any of you consuming unnecessary sugar and getting hurt from it later on.  I love you!  Okay, not love love, but I do love y’all  ;)

All Natural Homemade Peanut Butter

Mmmm.  Delicious, nutritious, high quality and homemade.

This peanut butter is the way to go!

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Labels: 5-Ingredients-or-Less, Coconut-Oil, DIY, Gluten-Free, High-Fiber, High-Protein, Low-Carb, No-Bake, Nutrition-Label, Peanut-Butter, Peanuts, Sugar-Free, Vegan

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Comments (11)

  1. The Vegan Cookie Fairy: August 6, 2013

    Hm, peanut butter. :) I’m of a mind to try this without any kind of sweetener at all. I like my peanut butter really natural.

  2. Sara: August 7, 2013

    I absolutely adore your blog and all your awesome recipes. I’m working on finding that powdered erythritol so I can start baking for me and my roommate who has celiacs disease. You’re really a true inspiration for me to get in the kitchen :) so thank you!! Can’t wait to try this new pb on a banana boat

  3. dessertswithbenefits: August 7, 2013

    Sara-
    Aww thanks so much! I hope your roommate likes all the baked goods you make, that is so kind :)
    And a PB banana boat?! DELISH!
    -Jess

  4. Lou: August 8, 2013

    I only buy all natural peanut butter (ingredients: peanuts, salt), but sometimes I miss the taste of the slightly sweet skippy peanut butter that I grew up with. I love the idea of adding a little stevia to the mix! Thanks for sharing!

  5. dessertswithbenefits: August 11, 2013

    Lou-
    Thanks! I buy the same kind of peanut butter, but I definitely like the sweet kinds ;)
    I hope you like the recipe!

  6. Anna S.: September 12, 2013

    Truvia is not commercially available in my country. So is stevia. Any suggestion as to what kind of sweetener I should use that is still healthy? Will honey work?

  7. dessertswithbenefits: September 12, 2013

    Anna S-
    Honey will definitely work, it will just make the texture more like “drippy” peanut butter rather than the typical/firm Skippy/Jif kind of types. Some healthy sweeteners include all-natural erythritol, all-natural xylitol, date sugar, coconut sugar, maple sugar.
    Hope this helps!
    -Jess

  8. Amber: October 8, 2013

    Thank you for this. I’ve a diabetic boyfriend who likes peanut butter (and as a vegetarian it is on a limited list of easy sandwich fixings.) Being able to control sugar even in small ways like this lets him control his diabetes almost entirely through diet.

    Also, I love massaman and african peanut soup/stew, but find it is easy to make it too sweet with commercial peanut butters. I’m looking forward to making and trying this without the sweetener to use for them.

  9. Hazem Bagh: November 24, 2013

    This is an amazing recipe, thank you. But is there ANY other way for this to contain a little less carbs?! Also, can you recommend any low carb to no carb paste-like foods? Fat isn’t an issue!

  10. dessertswithbenefits: November 24, 2013

    Hazem Bagh-
    This recipe is already low-carb because there is no sugar added. This recipe is full of healthy fats and healthy complex carbohydrates, nothing refined, artificial or high-glycemic here. All foods (except pure fats like oils) have some kind of carbohydrate… here, it’s peanuts.
    You can’t really get any lower carb than this!

  11. realmandydee: February 10, 2014

    would you care if I retweet your post?

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