Homemade Peanut Butter

Makes about 2 cups.

1. In a food processor, add peanuts. Process until peanuts start to form into a ball (almost like a ball of dough), about 1 1/2 minutes.

2. Once the ball forms, stop processor and scrape down sides. Next, add melted and cooled coconut oil, salt, and honey (if using, see note below). Process for another minute, until it liquifies. It’s so neat—you’ll see your ball slowly turn into creamy, delicious peanut butter! If you want a sweet version of this peanut butter, I suggest doubling or tripling even, the amount of honey!

3. Once done, transfer to an airtight container and store in the fridge. Can be stored this way for up to 2 weeks (if it lasts that long). Make sure to stir before each use if you notice oil collecting at the surface. This is natural peanut butter, after all.

Notes:
Some vegans consider honey to be “un-vegan”, so you can definitely leave it out, and replace with a sweetener of your choice. The amount of honey being added is not for sweetness, but rather to balance and marry all the flavors together, as does the amount of salt.
If you aren’t a fan of creamy peanut butter, you can take an additional 1/4-1/3 cup of peanuts, chop them up by hand, and hand mix into your peanut butter. Viola, instant crunchy peanut butter!