Superfood Siobhan

Healthy Plant Based recipes that make you look and feel great

Homemade Cinnamon Raisin and Dark Chocolate Peanut Butters

By Wednesday, May 08, 2013 , ,


I bought the Peanut Butter and Company Flavoured nut butters for the first time in December 2012 in Vancouver. I had previously carefully researched to find out which were best as they were expensive and I decided on Cinnamon Raisin Swirl and Dark Chocolate Dreams. They were absolutely delicious, although incredibly sweet, and by the start of January both jars were gone, so I bought myself another 2 jars from iHerb, as well as deciding to purchase the other 3 flavours, White Chocolate Wonderful, Mighty Maple and The Bee's Knees, also. Cinnamon Raisin and Dark Chocolate remained my absolute favourites, whilst White Chocolate and Maple were close contenders. The Honey flavour, however, was a little disappointing  I was expecting a lot more flavour, considering I paid so much for it, but all I could taste was the sugar! 

I really enjoyed the nut butters and their flavour, but the price and the overpowering sweetness meant I was hesitant to buy them again, so once I began making my own peanut butter, it was the obvious choice to make my own flavoured nut butters too! Needless to say, my versions are far superior in my eyes. The chocolate one is darker and richer, and the cinnamon raisin one isn't crunchy due to all the added sugar either.

Cinnamon Raisin Peanut Butter

You will need:
  • 300g raw peanuts
  • Approximately 2-3 tbsp cinnamon
  • 60g raisins

Preheat your oven to 150C and  put your raw peanuts on a flat baking tray and place in the oven. Every 10 minutes, shake the tray to ensure the peanuts cook evenly, and after 15-20 minutes or once they start to slightly brown, remove from the oven and allow the peanuts to cool on the tray. Once cool, add the peanuts to the food processor and process them. It should start to make a flour after a few minutes, then stop the food processor and use a spatula to scrape down the excess stuck to the sides. Continue to process the peanuts for another 10 minutes until it resembles peanut butter.

Add cinnamon to taste and then process until well combined. Then add the raisins and pulse a few times until they are distributed evenly. Transfer into a jar and store in a cool, dry cupboard for up to 6 months

Dark Chocolate Peanut Butter


You will need:
  • 300g raw peanuts
  • 60g dark chocolate (the higher the percentage the better)

Preheat your oven to 150C and  put your raw peanuts on a flat baking tray and place in the oven. Every 10 minutes, shake the tray to ensure the peanuts cook evenly, and after 15-20 minutes or once they start to slightly brown, remove from the oven and allow the peanuts to cool on the tray. Once cool, add the peanuts to the food processor and process them. It should start to make a flour after a few minutes, then stop the food processor and use a spatula to scrape down the excess stuck to the sides. Continue to process the peanuts for another 10 minutes until it resembles peanut butter. Melt the chocolate in a bowl and add to the peanuts, and then process until well combined. Transfer into a jar and store in a cool, dry cupboard for up to 6 months

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12 comments

  1. could i use cacao powder instead of chocolate?
    thanks xx

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    Replies
    1. Hi there, yes I am sure you could use cacao, but I think it would affect the silky texture of the peanut butter and make it very bitter too, so you would need to add a sweetener of some sort. Good luck :)

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  2. Sorry I'm struggling with the wording and understanding! Second paragraph says 'once cool add to the food processor' but the ground up nuts are already in the food processor and the chocolate comes later so what am I adding here? Thanks. Sorry again, my english is not perfect.

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    Replies
    1. Sorry, that was just a typo, the second paragraph accidently repeated something already mentioned in the first paragraph. I have fixed it now :)

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  3. Hi I have never tried to make my own pb and i absolutely adore the scent and flavour of anything cinnamony but i am thinking is 1/8 - 1/4 CUP too overpowering or it will just work fine for making pb. Thanks very much :)

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  4. Help my peanut butter came out dry, what did I do wrong?

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    Replies
    1. I wasn't there so I can't tell why! Only you know what you did incorrectly- perhaps you burnt the peanuts, or didn't roast them enough. Or it could be because your food processor isn't powerful enough

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  5. Almost all people know the superfood chocolate made by Cacao which is healthy and tasty as well. I recommend this chocolate everyone.
    Thanks

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  6. I cannot wait to try the dark chocolate peanut butter! Question though: When you say the higher the percentage the better, how far should I take that? I like my chocolate super dark, and I even eat 100% sometimes, though only in small doses. What do you think 100% would be like here? Maybe it's safer to stay around 92% or so?

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    Replies
    1. I'd stick to 85%-90% cocoa to ensure it has enough sugar to balance out the salty peanuts

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    2. Thanks. I haven't gotten around to making that one yet, but I did make the cinnamon raisin a couple of days ago and I can't stop eating it! I'm so excited about trying different nut butter flavours now. Thanks again!

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