Peter Pan peanut butter contains hydrogenated vegetable oils (rapeseed/canola and cottonseed) - both inflammatory seed oils that should be avoided. It also uses regular sugar and generic salt. This DIY version replaces the seed oils with organic refined coconut oil for creaminess and structure, upgrades to organic ingredients throughout, and eliminates all processed additives while maintaining the same rich, creamy texture and nutritional profile.
Based on: Peanut Butter, Creamy
· Makes approximately 18 servings
· Serving: 32g (2 tablespoons)
Why This Recipe is Seed Oil Free
Commercial Peanut Butter, Creamy from Peter Pan often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Peanut Butter, Creamy may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Natural sweetener to replicate the sweetness level of commercial peanut butter without refined white sugar
Unrefined sea salt
3g (about 1/2 teaspoon) · Redmond Real Salt
Enhances peanut flavor and provides essential minerals while matching the sodium content of the original
Instructions
Step 1. If your peanuts are not already roasted, spread 560g organic peanuts on a large baking sheet and roast at 350°F for 8-10 minutes until fragrant and lightly golden. Let cool completely - warm peanuts will create a gummy texture in the food processor. This step is crucial for developing the deep, nutty flavor that matches commercial peanut butter.
Step 2. Warm the 45g coconut oil gently until just melted but not hot (about 76-80°F). If it's solid, place the container in warm water for 2-3 minutes. The oil should be liquid but not warm enough to heat the peanuts, which would cause separation issues. Measure exactly 45g on a kitchen scale for best results.
Step 3. Add the cooled roasted peanuts to a high-powered food processor (Vitamix, Cuisinart, or similar). Process continuously for 2-3 minutes until the peanuts form a coarse meal, scraping down sides twice. The peanuts will go through stages: chopped, then meal-like, then starting to clump - this is normal progression.
Step 4. Continue processing for another 3-4 minutes until the natural oils release and the mixture becomes creamy and smooth, resembling natural peanut butter. The mixture should flow around the blade smoothly. If it seems too thick or grainy, process 1-2 minutes longer. Scrape down sides every minute to ensure even processing.
Step 5. With the processor running, slowly drizzle in the melted coconut oil over 30 seconds. This gradual addition prevents the mixture from seizing. Process for another 60-90 seconds until the oil is completely incorporated and the texture is silky smooth. The mixture should have the consistency of commercial creamy peanut butter.
Step 6. Add the 50g coconut sugar and 3g Redmond Real Salt. Pulse 8-10 times to distribute evenly, then process continuously for 45-60 seconds until completely smooth. Taste and adjust salt if needed - the flavor should be rich and slightly sweet with balanced saltiness. The final texture should be creamy and spreadable.
Step 7. Transfer to clean glass jars (Mason jars work well). Fill leaving 1/4 inch headspace and tap gently to remove air bubbles. Wipe jar rims clean and seal tightly. Let rest at room temperature for 2-4 hours to allow flavors to meld and texture to set. The coconut oil will help prevent separation better than commercial stabilizers.
Storage
Store in pantry at room temperature for up to 3 months, or refrigerate for up to 6 months. Natural separation may occur - simply stir before use. No artificial preservatives means shorter shelf life than commercial versions, but much cleaner ingredients.
Cost Comparison
Cost per serving (homemade)$0.21
Cost per serving (store-bought)$0.28
Savings25%
Initial ingredient investment is higher but provides multiple batches. Bulk buying organic ingredients becomes very economical over time, especially the salt and coconut oil which last for many batches. The real value is in the dramatically superior ingredient quality and elimination of inflammatory seed oils.