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Last Christmas, my parents bought me a food processor. To other high-school juniors, this might sound like an kitchen appliance masquerading as a gift (how often have you seen your parents buying each other toasters), but I was ecstatic because the acquisition of a food processor meant that I could forgo the box-graters and knives when I baked or cooked. Enthusiastically, I used the processor to grate carrots for Carrot Cake and to process butter for Thyme, Cheddar, Ham Biscuits.
Besides the odd carrot cake or lasagne, I haven’t used my food processor much, mostly because it’s stored in the bottom of my baking cupboard (yes, there is a whole cupboard devoted exclusively to the storage of baking supplies) and I hate bending down to lug the various parts out. Also, I’ve found that making a pie crust or grating cheese with the processor might require less physical effort up front, but washing the container, lid, push-stick, and blade kind of negates the convenience. I guess I’m a minimalist.
Whether I used to swear by my food processor or not, this Homemade Vanilla Bean Coconut Peanut Butter won me over. I love, love, love peanut butter—I’m the kind of girl who eats peanut butter by the spoonful—so I’ve always wanted to try making my own, long before I owned a processor.
This peanut butter includes coconut oil, which adds even more richness and an undertone of coconut that compliments the nuttiness perfectly. Beautiful specks of black vanilla are suspended throughout the creamy, thick, rich nut butter. What can I say? I’m a convert; homemade peanut butter puts store-bought to shame.
Click below for the recipe.
Homemade Vanilla Bean Coconut Peanut Butter
I found this recipe on Healthy Food For Living. (The other) Lauren isn’t exaggerating when she says that it’s hard to resist eating this peanut butter straight from jar. Heck, I haven’t even tried this on bread yet because it’s been going straight into my mouth.
Yield: about 1 cup plus 2 tablespoons
- 1 ½ cups roasted peanuts, salted or unsalted (I like to use unsalted because it means that I have control over how salty the butter will be)
- 1/8 teaspoon salt (leave this out if you use salted roasted peanuts)
- 1 tablespoon sugar
- 1/4 cup coconut oil
- ½ vanilla bean, seeds scraped out
In the bowl of a food processor, combine peanuts, salt, and sugar. Process for three to five minutes until the peanuts turn into a smooth butter, scraping down the sides as needed. I was pretty worried that process peanuts into peanut butter would hurt the food processor (because I vaguely remember that that was how our old one broke), but peanuts contain so much oil that it will turn into a paste with ease. Add the coconut oil and vanilla bean seeds to the food processor and process until combined.
This nut butter can be stored in the fridge or at room temperature. Some oil separation may occur; just give it a stir before eating.