Raisin Peanutbutter
14.09.2017
Everyone who knows me knows that I can eat a jar of peanut butter in no time flat, but this new recipe is truly next level! I love it. Peanuts, salt and raisins… Yes, it’s the perfect combination. I’m going to just keep making a new batch every time the jar is empty. Who’s with me?
Prep time
20 min
Portion
one jar
Shelf life
a month in a jar with lid
Supplies
food processor (recommended) or blender
Ingredients
20 min
Portion
one jar
Shelf life
a month in a jar with lid
Supplies
food processor (recommended) or blender
Ingredients
600 g (4 cups) peanuts, shelled and roasted
3 tbsp peanut oil
1 tsp salt, or to taste
150 g (1 cup) raisins
½ tsp vanilla extract (unsweetened)
This peanut spread is truly next level ;-)
Method
Add the peanuts and the salt to the food processor and process until finely ground. This takes about 5 to 10 minutes. You will notice that the peanuts go through various stages. They will go from being coarsely ground to slowly but surely releasing their oil. You need to keep processing until the mixture becomes fluid and creamy. At this point, add the oil, vanilla and ¾ of the raisins. Blend until smooth and creamy. Then add the remaining raisins and pulse a few times to leave the raisins mixed but still chunky. Transfer the peanut butter to a large (weck) jar and enjoy!
PS: If you happen to have bought raw peanuts instead of roasted, you can roast them yourself in a bit of coconut oil in a 180°C (350 F) oven for 15 minutes. Toss the peanuts every five minutes to ensure that they don’t burn.
Add the peanuts and the salt to the food processor and process until finely ground. This takes about 5 to 10 minutes. You will notice that the peanuts go through various stages. They will go from being coarsely ground to slowly but surely releasing their oil. You need to keep processing until the mixture becomes fluid and creamy. At this point, add the oil, vanilla and ¾ of the raisins. Blend until smooth and creamy. Then add the remaining raisins and pulse a few times to leave the raisins mixed but still chunky. Transfer the peanut butter to a large (weck) jar and enjoy!
PS: If you happen to have bought raw peanuts instead of roasted, you can roast them yourself in a bit of coconut oil in a 180°C (350 F) oven for 15 minutes. Toss the peanuts every five minutes to ensure that they don’t burn.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!
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