This homemade coconut peanut butter is made with organic peanuts, coconut oil, and sea salt. That’s it, no added sugar or other ingredients. It’s so easy to make you’ll never buy peanut butter again!
I have a love/hate relationship with peanut butter. I think it’s the tastiest of all nut butters, but it has a few drawbacks.
For one, peanuts are not a paleo-approved food because they’re technically a legume. Peanuts are also high in polyunsaturated fats (PUFA), which are highly inflammatory due to their high omega-6 fat ratio. They are also high on the allergy list and are not tolerated by some.
That being said, I still love me some peanut butter from time to time. So I make my own healthier version that makes me feel less guilty when I eat it.
It’s called Coconut Peanut Butter.My coconut peanut butter spread uses organic dry roasted peanuts, coconut oil, sea salt, and ground flax seeds.
The ingredients are simple and make a delicious spread.The flax seeds are completely optional, but I like to add them in sometimes to add omega-3s, which help balance out the omega-6 in peanuts.
How To Make Coconut Peanut Butter
To get started you’ll need 1 1/2 cups of dry roasted unsalted peanuts, 2 tablespoons of coconut oil, sea salt, and a 1/2 tbs ground flax seeds (optional).
Pour the ingredients into a food processor or high speed blender.
Process the peanuts and oil together until the mixture has a smooth consistency and is creamy like regular peanut butter, about 3-5 minutes.
Use a spoon to scoop out some of the peanut butter and taste it. If it needs more salt, add to your taste and pulls a few times more to incorporate. Store the coconut peanut butter in a glass jar or storage container. Store in the refrigerator. This spread is good for 4-6 weeks.
Love this recipe? Then try my other spread recipes like this macadamia nut butter, homemade Nutella, coconut butter recipes.
PrintCoconut Peanut Butter
This homemade coconut peanut butter is made with organic peanuts, coconut oil, and sea salt. This recipe is gluten-free, vegan, and dairy free.
- Prep Time: 1 minutes
- Cook Time: 3-5 minutes
- Total Time: 8 minutes
- Yield: 1 1/2 cup 1x
- Category: Condiments
- Method: Food Processor
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 1/2 cup organic dry roasted peanuts
- 2 tablespoons coconut oil
- 1/4 teaspoon sea salt
- 1 tablespoon ground flax seeds (optional)
Instructions
- Pour the ingredients into a food processor.
- Process for 3-5 minutes or until the peanut butter is smooth and creamy.
- Pour into a jar or container and store in the refrigerator.
Nutrition Facts
- Serving Size: 2 tablespoons
- Calories: 140
- Fat: 12g
- Carbohydrates: 4.2g (net carbs 2.5g)
- Fiber: 1.7g
- Protein: 4.5g
This recipe was originally published January 22nd, 2014 and was updated with new photos and recipe adjustments January 20th, 2021.
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Tiffany,
I noticed in your write up about the peanut butter you call for 1 1/2 cups of peanuts. In the recipe, you call for 1 cup of peanuts. Which is correct? I have everything on the counter, really to make. Now I am stumped. Thanks for correcting.
Thank you for pointing that out! It’s 1 1/2 cups of peanuts. I’ve updated that in the recipe card. Thank you!
★★★★★
I have a recipe for Vitamin C Powder. Thought I might use it instead of Acerola.
Organic citrus fruit washed and dry first. Remove skin by peeling and dry via dehydrator or in oven on cookie sheet at 150 degrees for 1-1/2 hours. Put in a coffee or other kind of grinder. Store in air tight container for 3 months or in freezer for 6 months.
Okay, YUM! This looks delicious. Can’t wait to give it a try!
I stay away because peanuts invariably carry that carcinogenic mold called aflatoxin. You really can’t get away from it. However, I figure a little bit of whatever makes us happy can’t be all bad! Enjoy.
Aren’t Valencia peanuts free from this mold? Arrowhead Mills makes their PB from Valencia peanuts.
I share your struggle! I’ve always wanted to make my own peanut butter, thanks for the recipe!
I love peanut butter and I love coconut oil and coconut but for some reason I do not like them mixed. I need to find another medium besides coconut oil… Yours looks good. Does the acerola powder serve a purpose beyond adding nutrition? I have not tried adding that. Thanks for all your posts.
Hi Karen – The main reason for including acerola powder is to counterbalance the phytic acid present in peanuts; the nutritional benefits are just an extra benefit 🙂 Good question!
Much coconut love,
– Tiffany
could I suggest jungle peanuts from south america, they have a better omega 6
content and are a wilder and more nutritious choice overall.
Certainly Benjamin, jungle peanuts were actually what I had used in this recipe/post! Thanks for the suggestion!
Much coconut love,
– Tiffany