Maple Vanilla Peanut Butter

From the moment I started this blog, I told people that I ate peanut butter so often that it was basically my blood type at this point. That statement still reigns true. Although now I enjoy almond butter, cashew butter, sunflower seed butter, all different kinds of nut and seed butters…. but peanut butter will always be my number one.

Homemade peanut butter is becoming more and more a staple in my day to day. I typically grab a jar of peanuts when I’m at the grocery store, and make a fun new flavor at home. Don’t get me wrong, though, I almost always buy a jar of regular peanut butter, but I just love playing around with new flavors and combos at home as well.

This maple vanilla combination is SO delicious, creamy, and easy to make. It requires only five simple pantry staple ingredients and comes together quickly in less than 10 minutes. A specialty maple vanilla peanut butter from the grocery store will cost you anywhere from $7 – $14… yikes! Instead, we can make it at home for a fraction of the price and even more flavor. A delicious homemade nut butter and a budget-friendly option? That’s a win-win if you ask me.

Maple Vanilla Peanut Butter

5 from 4 votes

Recipe by Lindsey Goldschmidt Difficulty: Easy

Servings

1

jar

Prep time

10

minutes

Ingredients

• 2 Cup Roasted Unsalted Peanuts

• 2 Tbsp Maple Syrup

• 1 & 1/2 Tbsp Melted Coconut Oil

• 1/2 Tbsp Vanilla Extract

• 1/4 tsp Sea Salt

Directions

• Begin by adding peanuts to a food processor and processing for 4 – 5 minutes, or until peanuts have broken down and become smooth. The peanuts will become crumbly first, them form a large ball, and then smooth out to peanut butter. Be patient — it will smooth out! To note — you should start and stop your food processor a few times and scrape down the sides of the food processor in between processing. This will ensure everything smooths out fully.
• Once your peanuts have smoothed out and become peanut butter, you can add in the maple syrup, coconut oil, vanilla extract and sea salt. Process again for another 1 – 2 minutes until the peanut butter is a very smooth consistency.
• Turn off your food processor, carefully remove the blade, and scoop your peanut butter into a glass jar (with a lid) or airtight container. Store peanut butter in the refrigerator for up to two weeks.