-
1
1.
-
2
In a food processor, add peanuts.
-
3
Process until peanuts start to form into a ball (almost like a ball of dough), about 1 1/2 minutes.
-
4
2.
-
5
Once the ball forms, stop processor and scrape down sides.
-
6
Next, add melted and cooled coconut oil, salt, and honey (if using, see note below).
-
7
Process for another minute, until it liquifies.
-
8
Its so neatyoull see your ball slowly turn into creamy, delicious peanut butter!
-
9
If you want a sweet version of this peanut butter, I suggest doubling or tripling even, the amount of honey!
-
10
3.
-
11
Once done, transfer to an airtight container and store in the fridge.
-
12
Can be stored this way for up to 2 weeks (if it lasts that long).
-
13
Make sure to stir before each use if you notice oil collecting at the surface.
-
14
This is natural peanut butter, after all.
-
15
Notes: Some vegans consider honey to be un-vegan, so you can definitely leave it out, and replace with a sweetener of your choice.
-
16
The amount of honey being added is not for sweetness, but rather to balance and marry all the flavors together, as does the amount of salt.
-
17
If you arent a fan of creamy peanut butter, you can take an additional 1/4-1/3 cup of peanuts, chop them up by hand, and hand mix into your peanut butter.
-
18
Viola, instant crunchy peanut butter!
