Homemade Roasted Jungle Peanut Butter

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

Food processor
Baking sheet
Parchment paper

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.

Read the comments or add yours.

Comment Rules

  1. Yummy! I like the idea of adding wild honey right into the peanut butter!

  2. Michelle

    Help! I can’t get the jungle peanuts to grind into peanut butter! How on earth did you get it so smooth and creamy. I just have finely chopped nuts, despite how long I’ve processed them! I’ve made PB with regular peanuts many times with no problems.

    Any suggestions would be wonderful!

    • Hi there Michelle~
      Sure wish I was with you in your kitchen to see what’s going on. I would add extra sesame oil to get the nuts to blend well. What appliance are you using?

  3. jd24

    This was my first attempt at making any sort of nut butter, and I was inspired probably by the simplicity of your instructions. This turned out delicious and smooth, thank you!

    I was wondering – do you roast the peanuts in order to slip the skins off? Would the peanuts blend well with the skins on?

    • I roast the peanuts for flavor for sure. I imagine that they would blend up fine with the skins on…let me know if you try it!

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