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Raw peanut butter

Recipe blog

Raw peanut butter

Emily Kerrigan

Who knew you could make your own peanut butter in an instant from just, literally, raw nuts? Our five year-old loves it spread on a breakfast bagel so it's good to have found a version that is actually really good for him as well as having no nasties, no added oil or butter and no added sugar or salt. 

Makes 1 jar

300g shelled unsalted peanuts

Takes 5 minutes

1. There is nothing scientific about this recipe - although kids love it because it feels like a science experiment - just bung your nuts into a processor and hit the start button. Initially the nuts will pulse to chopped nuts. If you like crunchy peanut butter, spoon out a few at this point to add back in at the end with one final pulse. If not, just keep pulsing. Within minutes the ground nuts will start turning into a ball and, as the natural oil comes out of them, start to form a paste. Keep going until you have a butter - the whole process takes about 3 minutes.

2. If your kids are established peanut butter addicts, you may want to add a pinch of salt to the blend initially to wean them off the shop-bought stuff, then gradually reduce until they are just eating a pure raw nut paste. It's a good way to start a conversation about how processed food has different ingredients added to it that homemade equivalents needn't rely on to taste good. If you want a deeper colour or flavour, you can also try roasting the nuts on a tray in a medium oven for 10 minutes before blending.

3.  Your homemade version will keep for 2-3 weeks in a jar in the fridge. You can also try using it in raw cocoa and cookie dough bites and satay sauce.