I love to try new things! I wanted to make homemade peanut butter and figured it would be pretty easy. Guess what? I was right. It was pretty easy and so tasty. A few years ago, one of my daughter’s was diagnosed with being insulant resistant. We had to change a few things in her diet and decided to change the way we were all eating. She loves peanut butter as much as I do and unfortunately, most that are store bought have a high level of fructose corn syrup. So, we were going to have to find one that was natural. We tried several different brands and finally found one we liked.
So why am I making my own? Why not? I know exactly what is in my homemade peanut butter, which is a major plus of course. My husband especially likes to eat vanilla wafers with a chocolate peanut butter mix that I buy, well guess what? Not anymore! I’m making a better version.
- 1 c. dry roasted peanuts, salted
- 1 c. dry roasted peanuts, unsalted
- 2 tsp. honey
- Chocolate version:
- add 3/4 c. to 1 c. semi-sweet chocolate chips
- 1 tsp. vanilla
- 2 tsp. powdered sugar
- In a food processor blend peanuts until smooth and creamy. It takes about 4-5 minutes. Once it is at desired consistency, add honey and process for just a few seconds. Store in refrigerator up to a month.
- In a food processor blend peanuts until smooth and creamy. About 4-5 minutes. Add chocolate chips through opening and continue until smooth. Add vanilla and powdered sugar and blend for a few seconds. Store in refrigerator up to a month.
This peanut butter tastes amazing! I can’t wait to go and eat a peanut butter and jelly sandwich. My husband said the chocolate peanut butter was pretty good. Our dog loves the peanut butter too. She couldn’t stop licking the spoon. After all, there’s nothing better than having a happy family and a happy dog, too. By the way, if you are looking for more recipes with peanut butter and chocolate, check out my recipes for oatmeal peanut butter cookies or my oatmeal peanut butter bars.
This is a definite winner in my house. Is this something you already do or are willing to try? If you already make your own, how do you make yours? I’d love to know any variations that you do differently.