4 cups - unsalted roasted peanuts
2/3 cup - coconut sugar or other granulated sugar
2 tbsp - freshly ground coffee
1 tbsp - coconut oil- slighly melted- or olive oil
1 tbsp - vanilla extract
1 tsp - fine sea salt (leave out if peanuts are salted)
- Place the peanuts in a food processor or high-speed blender (I used the Vitamix). Process or blend until there are no visible pieces of nuts and it begins to look smooth (be careful not to over-process or you'll end up with a peanut liquid instead of butter).
- Add the sugar, coffee, oil, vanilla, and salt and blend just until incorporated
- For a longer shelf life and to prevent oil separation, store in a glass jar in the fridge for up to 6 months. Leave out a room temperature for 15 minutes prior to devouring to make it easier to spread
- For the nuttiest flavor, buy your peanuts raw and roast them yourself at 350F for 25 to 30 minutes stirring after 15 minutes. Make sure they are completely cool prior to blending
- Add a tablespoon or two of maca powder, ground flax, or chia seeds to give this butter super powers