I hadn’t eaten peanuts in about three years before I made this recipe for Roasted Jungle Peanut Butter, but I never forgot that incredible peanut-y taste. And while I love me some almond butter, almond butter is not peanut butter. You may have noticed that most raw and vegan recipes don’t use peanuts. One of the main reasons is due to the likelihood for peanuts to contain high amounts of carcinogenic aflatoxins. Over the years, I had heard about wild jungle peanuts, a non-hybridized, protein-rich, toxin-free, heirloom peanut from the rainforest. Finally last week, I gave into my curiosity, and picked up a bag. In a matter of 30 minutes, I was reunited with my old love—peanut butter. This recipe couldn’t be easier to make, and yes, I kick myself for waiting so long.
Makes: 1 cup peanut butter
Preparation: 30 mins
1 cup raw organic jungle peanuts
1 tbsp + 1 tsp organic sesame oil
1/4 tsp pink Himalayan or Celtic sea salt
Let’s Get Started:
Preheat oven to 350°F. On a parchment-lined baking sheet, roast peanuts for 15-20 minutes.
Remove from oven and allow to cool. You can expedite the cooling by placing your peanuts in the freezer for 2-5 minutes. Once cool enough to handle, pinch peanuts between your fingers to remove the skins. They should slide right off with ease.
Place your peanuts, sesame oil and salt in the food processor. Process until smooth, about 5 minutes.
Go ahead, try some right away. Store in an airtight jar in the fridge.
1. Try adding wild-harvested honey to your peanut butter for extra sweetness.
2. Season your peanut butter with organic cinnamon.
3. Try using toasted sesame oil, instead of plain, for extra rich flavor.
4. Roast an extra 1/4 cup of peanuts and chop them up. Add them to your peanut butter to make it chunky.