I’m suppose to be on an amazing trip to Italy with my family right now.. and here I am..drowning my sorrows in homemade nut butters! Traveling will be all the more sweet and appreciated once we are finally able to do so freely again. I cannot wait for that day. Italy 2021 I’m here for you..just please happen lol
But for real, making your own peanut butter/almond butter/cashew butter, whatever nut you prefer is really easy and OMG SO GOOD.
It is a little time consuming but could not be more simple with the help of my favorite kitchen appliance, a food processor. (linked the one I own, it’s an investment worth making IMO)
For the peanut butter, I started with 16oz of roasted, unsalted peanuts. Gear up the food processor and let it run for about 5 minutes. Your food processor will get a serious workout! After about 5 minutes you’ll see picture one above turn into picture two. Then I added one 12oz bag of semi sweet chocolate chips and 1 tsp of salt. Blend for another 3 minutes until the chocolate is fully melted. Remove from the mixture and stir in 2 tbsp of honey.
The heat from the food processor will melt the chocolate and blend everything together.
Swan dive!! Just look how melty. It tastes like a reese’s peanut butter cup in melted form. You can put this on toast, bananas, french toast, pancakes, rice cakes, a freaking SPOON.
Making homemade nut butter is so easy and you can get creative with additives and flavors. My next favorite flavor..Maple Coconut Almond Butter
Depending on the size of your food processor, you might have to do this in batches which is what I had to do. So in the pictures below that’s why my food processor looks dirty, this was the second batch! No need to fully clean the machine in between batches, I ain’t got time for that! Well actually..I do..but moving on!
The almonds will take about the same amount of time. Start with the roasted, unsalted almonds. About 5 minutes with the machine constantly running. Then add in the fun stuff. I did vanilla extract, coconut oil, cinnamon, and salt. Once smooth, remove from the bowl and stir in the maple syrup.
Same with the chocolate peanut butter, place the almond butter on whatever you want. This one almost tastes like a snickerdoodle. It’s beyond good.
For when you just can’t decide!
Chocolate Peanut Butter
Makes about 1 pint
- 16 oz dry roasted, unsalted peanuts (if you use salted peanuts, just omit the salt)
- 1 12oz bag semi sweet chocolate chips (or any type of chocolate)
- 2 tbsp honey
- 1 tsp salt
- In a food processor or high speed blender, blend just the peanuts for about 5 minutes. It will take a bit but they will break down and release their oils.
- Once the consistency starts to look like peanut butter, add in the chocolate chips and salt. Once smooth, remove the mixture from the bowl and with a spoon stir in the honey. Season to taste!
Maple Coconut Almond Butter
Makes about 1 pint
- 16 oz dry roasted, unsalted almonds (if you use salted, just omit the salt)
- 1/4 cup melted coconut oil
- 3 tbsp maple syrup
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 tsp salt
- In a food processor or high speed blender, blend just the almonds for about 5 minutes until the consistency is nice and smooth.
- Add cinnamon, vanilla extract, coconut oil, and salt. Blend for another 2 minutes. Pour into a bowl and stir in the maple syrup. Season to taste.
Note: Both can be stored in air tight containers and kept at room temperature for about 1 month.
If you’re looking for a fun gift to drop off on someones door step, you should definitely make one (or both) of these. Along with some homemade granola, and they will become your new best friend!!