This recipe and variations have been modified from the original recipe from Inspired Taste.

Approximate time to prep, cook, and finally eat it: 25 minutes

Servings: 16
Serving Size: 2 Tablespoon

Ingredients: Original Peanut Butter

• 2 cups unsalted peanuts
• ¼ tsp salt
• 1 tsp honey

Directions: Original Peanut Butter

1. We want to roast the peanuts whether or not the container says they have been roasted. Heat the oven to 350 °F. Line a pan with foil and spray with non-stick spray.
   
2. Add the peanut to the pan and put in oven. Bake for ten minutes. They will become aromatic; you will strongly smell the peanuts. They will also gain color.
   
3. Let them cool for 5 minutes. Then add them to a food processor. Note a mini food processor works better for this; there were issues with volume in a regular size food processor. It was harder to get the peanuts to turn silky smooth without doubling the recipe. A strong blender might also work – but I have not attempted this way.
4. Mix in the food processor for 1 minute and then scrape down the sides. It will start out clumpy; you may have to scrape down additional times.
   
5. Mix for 3 more minutes, scraping the sides when necessary. The peanut butter will gradually form, going from the clumpy mess to a silky.
   
6. (Optionally) add the salt. Add the honey. Mix again for 1 minute.

Nutritional Information: Original Peanut Butter

Nutritional information is for one serving and is approximate. One serving is for two tablespoons. This was calculated via the MyFitnessPal app. This assumes 16 servings, and may vary based on ingredients.

• Calories: 158
• Total Fat: 13.3 g
• Cholesterol: 0 mg
• Sodium: 36 mg
• Carbohydrates: 6 g
• Protein: 6.5 g

Ingredients: Chocolate Peanut Butter

• 2 cups unsalted peanuts
• ¼ tsp salt
• 1 tsp honey
• 1 scoop chocolate protein powder

Directions: Chocolate Peanut Butter

1. We want to roast the peanuts whether or not the container says they have been roasted. Heat the oven to 350 °F. Line a pan with foil and spray with non-stick spray.
   
2. Add the peanut to the pan and put in oven. Bake for ten minutes. They will become aromatic; you will strongly smell the peanuts. They will also gain color.
   
3. Let them cool for 5 minutes. Then add them to a food processor. Note a mini food processor works better for this; there were issues with volume in a regular size food processor. It was harder to get the peanuts to turn silky smooth without doubling the recipe. A strong blender might also work – but I have not attempted this way.
4. Mix in the food processor for 1 minute and then scrape down the sides. It will start out clumpy; you may have to scrape down additional times.
   
5. Mix for 3 more minutes, scraping the sides when necessary. The peanut butter will gradually form, going from the clumpy mess to a silky.
   
6. (Optionally) add the salt. Add the honey. Add the chocolate protein powder. Mix again for 1 minute.
   

Nutritional Information: Chocolate Peanut Butter

Nutritional information is for one serving and is approximate. One serving is for two tablespoons. This was calculated via the MyFitnessPal app. This assumes 17 servings, and may vary based on ingredients.

• Calories: 166
• Total Fat: 13.4 g
• Cholesterol: 4 mg
• Sodium: 40 mg
• Carbohydrates: 6.4 g
• Protein: 8 g

Storage

Keep in an airtight container at either room temperature or in the fridge. I have kept it for up to two weeks after making it and it was still good.