This commercial honey peanut butter contains peanut oil, which is an inflammatory seed oil that should be avoided. Our DIY version replaces it with coconut oil for a cleaner fat profile while maintaining the same creamy texture and sweet honey flavor. The homemade version eliminates processed oils and uses only whole food ingredients.
Based on: Honey Peanut Butter Spread
· Makes approximately 24 servings
· Serving: 2 tablespoons (32g)
Why This Recipe is Seed Oil Free
Commercial Honey Peanut Butter Spread from Justin's 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 Honey Peanut Butter Spread may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Provides additional stability and prevents oil separation while maintaining smooth consistency at room temperature
Fine sea salt
3g (about 1/2 teaspoon) · Redmond Real Salt Fine Sea Salt
Enhances peanut flavor and balances sweetness while providing trace minerals
Instructions
Step 1. Preheat your oven to 350°F (175°C). Spread 680g of raw organic peanuts in a single layer on a large rimmed baking sheet. Roast for 12-15 minutes, stirring once halfway through, until golden brown and fragrant. The peanuts should smell nutty but not burnt. Let cool completely for 10 minutes - this step is crucial because hot peanuts will create a gummy texture in the food processor.
Step 2. Add the cooled roasted peanuts to a high-powered food processor or vitamix. Process for 2-3 minutes until the peanuts break down into small pieces, then scrape down the sides. Continue processing for another 3-4 minutes until the mixture becomes a coarse paste - don't worry if it looks dry at this stage.
Step 3. With the processor running, slowly drizzle in 45g of melted coconut oil (warm but not hot) and 15g of softened palm shortening. Process for 2 more minutes until the mixture becomes creamy. If your coconut oil is solid, gently warm it to liquid state first - don't overheat or it will seize the mixture.
Step 4. Add 90g of raw honey, 30g of coconut sugar, and 3g of fine sea salt to the processor. Pulse 5-6 times to incorporate, then process continuously for 3-4 minutes, stopping to scrape sides every minute. The mixture should become smooth and glossy. If it seems too thick, add an extra teaspoon of melted coconut oil.
Step 5. Taste and adjust sweetness or salt as needed - remember that flavors will meld and intensify after 24 hours of storage. The final texture should be smooth and spreadable but not runny. If too loose, refrigerate for 30 minutes to firm up before final mixing.
Step 6. Transfer to clean glass jars, leaving 1/2 inch headspace. Tap jars gently to remove air bubbles and smooth the surface with a clean spoon. Store covered at room temperature for up to 3 weeks or refrigerate for up to 2 months. Stir before each use if any oil separation occurs - this is normal with natural nut butters.
Step 7. Usage: Spread 2 tablespoons (32g) on bread, crackers, or fruit. Can also be used in baking, smoothies, or eaten directly. If refrigerated, let come to room temperature for 15-20 minutes before use for best spreadability.
Storage
Store in airtight glass jars at room temperature for 3 weeks or refrigerate for 2 months. Natural oil separation may occur - simply stir before use. Do not freeze as texture will become grainy.
Cost Comparison
Cost per serving (homemade)$0.16
Cost per serving (store-bought)$0.42
Savings62%
Initial investment in organic ingredients is higher, but bulk quantities provide excellent long-term value. The coconut oil and honey alone can make multiple batches, making subsequent batches even more economical.