Homemade Peanut Butter

Author Let's Eat Smart

If you’re using raw peanuts, it’s a good idea to roast them first. Preheat your oven to 180°C and spread the peanuts evenly on a baking tray. Roast for about 20-25 minutes, giving them a gentle shake halfway through to ensure they’re evenly golden.

Now comes the fun bit. Add your peanuts to a food processor. If you’re using dates for sweetness, toss them in now, too. Simply pit the dates and chop them into smaller chunks to help the blending process along.
Start blending and keep an eye on the texture. At first, the peanuts will turn into a crumbly, sandy mixture, but keep going, and you’ll see it begin to transform. After about 2-3 minutes, it will start to come together, and within 5-7 minutes, you should have a creamy peanut butter.
For a bit of extra smoothness, you can stop the processor now and again to scrape down the sides, making sure everything’s getting properly mixed.

Once your peanut butter is smooth and creamy, it’s time for the seasoning. Start with a small pinch of salt and blend again. Taste it and see if it needs a bit more. This step is totally up to you—some like their peanut butter lightly salted, while others prefer a bit of a salty punch.

Your homemade peanut butter will keep in a jar for up to two weeks (though it’ll probably disappear well before then). I recommend using an airtight jar, which you can easily store in the cupboard, though in warmer weather, the fridge will keep it fresh for a bit longer.