2 cups raw peanuts
1.5 TBS coconut oil
Raw honey
Salt
What to do:
Slowly pour 2 cups (or 1.5 cups if you want chunky PB) peanuts and coconut oil in the food processor while it is on. Once it is to a smooth consistency begin to add honey in the same fashion.
Taste-test and add as you like :)
If making chunky PB - add remaining .5C and pulse until desired texture.
Enjoy :).
What brand of peanuts do you buy? Are they organic? And, can you substitute sea salt or something other to flavor besides table salt?
ReplyDeletesea salt is preferred over table salt, anyway! Tastes better, better for you. I buy organic peanuts in bulk at http://www.hwfc.com/ but I bet you have a place nearby similar. You can also get organic peanuts in Nature's Place at Hannaford. Stay tuned this weekend - I am making a breakfast food that is a blast from the past substituting coconut flour!
ReplyDeleteI am excited to try this. How are you storing it? Does it need to be refrigerated since it doesn't have all the other junk in it? Also, do you know how long it will keep?
ReplyDeleteI must say, although roasting peanuts causes rancidity.. they are MUCH better for this recipe. Making PB with raw peanuts takes a lot more honey in order to make it smooth which makes the PB too sweet. When I have made it with the roasted, it stays for at least a couple of weeks out of the fridge but it is usually gone too quickly to experiment with further! I store it in glass jars in the cupboard. Coconut oil, peanuts, and honey are all okay at room temperature for quite a while.
ReplyDelete