This commercial peanut butter uses palm oil and processed powdered sugar to achieve its 'no stir' consistency. While palm oil isn't technically a seed oil, it's still heavily processed. Our clean version replaces it with organic coconut oil for natural stability and uses organic coconut sugar instead of processed powdered sugar with cornstarch.
Based on: Creamy No Stir Peanut Butter Spread
· Makes approximately 32 servings (2 lbs finished product)
· Serving: 2 tablespoons (32g)
Why This Recipe is Seed Oil Free
Commercial Creamy No Stir Peanut Butter Spread from Trader Joe'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 Creamy No Stir Peanut Butter Spread may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic raw peanuts
900g (about 6 cups) · Anthony's Organic Raw Peanuts
Primary protein and fat source that forms the base of the peanut butter
Natural thickener that improves texture and prevents separation
Redmond Real Salt
3g (about 1/2 teaspoon) · Redmond Real Salt Fine
Enhances peanut flavor and balances sweetness naturally
Instructions
Step 1. Preheat your oven to 350°F (175°C). Spread 900g organic raw peanuts in a single layer on two large rimmed baking sheets. Roast for 12-15 minutes, stirring every 5 minutes, until golden brown and fragrant — you'll hear them crackling when they're nearly done. Let cool completely, about 20 minutes. This roasting step is crucial for developing deep peanut flavor and reducing moisture content.
Step 2. In a small bowl, melt 80g coconut oil gently in a double boiler or microwave at 50% power in 30-second intervals. It should be liquid but not hot (around 80°F). Mix in 8g tapioca starch until completely smooth with no lumps — whisk vigorously for 1-2 minutes. This pre-mixing prevents clumping when added to the peanuts.
Step 3. Add the cooled roasted peanuts to a high-powered food processor (Vitamix or similar works best). Process for 2-3 minutes until it forms a coarse meal, scraping sides as needed. The peanuts will go through stages: chopped, then meal, then paste.
Step 4. Continue processing for another 3-4 minutes until the natural oils release and it becomes a thick paste. Scrape sides every minute. Add 60g coconut sugar and 3g salt, processing for another 2 minutes until well incorporated. The mixture should be thick and somewhat dry at this point.
Step 5. With the processor running, slowly drizzle in the coconut oil-tapioca mixture through the feed tube over 30-45 seconds. Process for 3-5 minutes more, stopping to scrape sides every minute, until it reaches a smooth, creamy consistency similar to commercial peanut butter. The final texture should be spreadable but not runny — if too thick, add coconut oil 1 teaspoon at a time; if too thin, add more tapioca starch 1/4 teaspoon at a time.
Step 6. Transfer to clean glass jars, leaving 1/4 inch headspace. Tap jars gently to release air bubbles. Let cool to room temperature, then refrigerate for 2 hours to set properly. Store covered in refrigerator for up to 3 months or at room temperature for up to 6 weeks. Stir gently before use if any separation occurs (though it should be minimal). Use 2 tablespoons (32g) per serving, just like the commercial version.
Storage
Store in glass jars in refrigerator for up to 3 months or at cool room temperature (below 70°F) for 6 weeks. No artificial preservatives means shorter shelf life than commercial versions. Stir gently if any oil separation occurs.
Cost Comparison
Cost per serving (homemade)$0.21
Cost per serving (store-bought)$0.28
Savings25%
Initial investment seems higher due to bulk ingredients, but cost per serving is lower than commercial. After first purchase, subsequent batches cost even less as you use up pantry staples.