I don’t know about you, but we are finding it IMPOSSIBLE to find organic peanut butter these days. Not at Whole Foods, not at Trader Joe’s, not anywhere. I did find one brand at Hannafords’s but it was a whopping 7 bucks a jar and that just seems crazy to spend on smushed peanuts. It’s been equally difficult to find organic, raw peanuts, or ones that haven’t been smeared in salt or fake honey. But considering I’ve been obsessed with our Peanut Butter & Jelly Popsicles and have been anxious to make these Thai peanut wraps (stayed tuned for the recipe tomorrow), I knew that I needed to find some organic peanut butter-and fast.
I finally decided upon some organic, slightly roasted peanuts and wanted to make my nut butter from scratch. And I’m so glad I did, because per usual, the homemade version is far superior to the store-brand and is a cinch to make. You can adjust the saltiness and sweetness to your liking, but the ratios I used are a pretty good base in my opinion. This yields a little more than a cup and a half of peanut butter, but it’s fairly heavy and a little goes a long way.
2 cups organic, roasted peanuts
1/4 cup olive oil
1 tbsp raw organic sugar
1 tsp sea salt
1 tsp raw honey
- Pulse all ingredients in a food processor until creamy, at least 2 minutes
- Serve or store jarred, in the fridge for up to 2 weeks