Peanut butter is probably one of the most American foods that you can imagine. Since I moved to the U.S., my friendship with peanut butter has arisen instantly and has been going strong for several years now :).
Nutritious, quickly satiating, deliciously combined with many foods (banana, celery, chocolate), it has firmly entered my vegetarian diet, which I am incredibly happy about.
There is no secret that in the US it’s easy to find organic peanut butter in the grocery stores. Of course, you should always read carefully the ingredients so that it does not have added sugar or oils. There are a few brands that produce high-quality peanut butter. One of our long-time favorites is Santa Cruz (crunchy one! Mmm).
Once, I noticed that almost every one of our shopping lists includes some nut/seed butter. To satisfy my curiosity, I’ve tried to make it myself. As I suspected, it did not take much time, and it was also much more delicious than store-bought, and well, cheaper too. Now more often we prefer homemade peanut butter.
In general, there is an opinion that peanut butter should be sweet or salty, or something else. Frankly, real peanut butter, one that does not harm, but, on the contrary, is good for health, contains a minimal amount of ingredients. It’s roasted peanuts, and that’s it. You can add a little bit of sea salt or raw honey to it, to create a more pronounced taste. I’m already used to not adding anything at all, because roasted peanuts, in my opinion, have a nice texture and are slightly sweet.
Okay, enough talking, it is recipe time!
- 2 cups dry roasted organic peanuts (clean, without husk. Wash them if necessary).
- Sea salt or raw honey (optional)
- Place the peanuts in the bowl of a food processor or a powerful blender, and process for 3 to 4 minutes, until smooth and creamy, stopping to scrape the sides of the bowl as needed. Sometimes the process may take a little longer.
- If you want your peanut butter crunchy, make smooth butter first and then pulse another ½ cup of peanuts in a blender for a few seconds, then mix it together with your smooth butter.
- If you prefer peanut butter a little salty, added to the blender ½ tsp of sea salt at the final stage of processing. You can add some raw honey if you prefer it sweet.
- Store the peanut butter in a glass jar in the refrigerator for up to 1 month.
- Now time to share our little PB treats, some of them you can find in our freezer practically every day:).
Favorite PB Treats
Now time to share our little PB treats, some of them you can find in our freezer practically every day:)
1. Dates + Peanut Butter + Sea Salt (or one fresh raspberry).
Fill up pitted dates with ¼ tsp of peanut butter each, add a pinch of sea salt on the top and place in the freezer for 15 min before serving. Keep filled dates in the freezer.
2. Dried Figs + Peanut Butter + Sea Salt (one fresh raspberry).
Cut upper part of each fig, make a hole and fill it up with ¼ tsp of peanut butter, add a pinch of sea salt or a fresh raspberry on the top and place in the freezer at least for 15 min before serving. Keep filled figs in the freezer.
3. Banana + Peanut Butter.
Classic. By the way, we like to make peanut butter banana sandwiches with seed crackers instead of regular bread.
4. 3-ingredient Chocolate Mousse.
(for two servings)
3 tbsp of cacao powder (unsweetened) + 2 small bananas (best frozen) + 2-3 tbsp of peanut butter. Process all ingredients in a blender and serve!
*Don’t forget that a serving size of peanut butter (any other nut/seed butter) is about two tablespoons. It is also a strong allergen, so pay attention to your body reactions.
I wish you lots of fun in the kitchen!
I will be happy to hear about all your experiments!
Did you make this recipe?
Please, let us know how it turned out!
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Thank you so much for your time!?