How to make coffee peanut butter with just 5 ingredients in under 30 minutes! This coffee nut butter is the perfect spread to start your day, spread over baked goods, add to smoothies, and even add to coffee for more ‘pow’!
This will help the peanuts to start releasing some of their oils for more effortless blending. It also makes the skins easier to remove.Spread the peanuts on a large parchment-lined baking tray and roast in the oven for between 7-10 minutes at 325ºF/160ºC. The longer you roast them, the darker they (and your peanut butter) will be.
Once roasted, you can optionally remove the peanut skins for smoother peanut butter. To do this, gather all the nuts in a tea towel in a ‘bundle.’ Scrunch it between your hands for 20-30 seconds. When your open the tea towel again, most of the skins should have removed (leaving some on is fine).Chef’s note: I found that an easier way to separate the peeled peanuts from the loose skins than picking the nuts out individually is to transfer them back to a roasting tray forwards and backward in a motion like using a wok or flipping a pancake. The skins will gather on one side of the tray and the nuts on the other side (as pictured above).
Step 2: Process the coffee peanut butter
Add all the ingredients into your high-speed blender and blend into smooth, creamy nut butter. This can take some time, so be patient. Give your machine a 20-second break every 2-3 minutes and scrape down the sides of the jug as necessary until you reach your desired texture.If you don’t have a high-powered machine, this can take CONSIDERABLY longer as the nuts may stay at the ground ‘meal’ stage for quite a while. To encourage it along, you could optionally add a little oil like coconut oil to the machine. I try to avoid this, though, as the peanut oils should be enough.
How to Store?
Room Temp: You can store the coffee nut butter for 1-2 weeks in a cool, dark cupboard.Fridge: Store the coffee peanut butter in an airtight jar in the refrigerator for up to 1 month. The peanut butter may separate a little in the refrigerator (the oils can separate from the nuts) – all you need to do is stir it well before serving.Freezer: I like to freeze peanut butter in ice-cube trays so that it’s portioned, and I can remove as many cubes as needed each time. Once frozen, transfer the cubes to a freezer-safe bag to take up less storage space. Once frozen, store the peanut butter for between 3-4 months for the best flavor.Allow the butter to thaw in the fridge or on the counter.
If you’re using roasted (unsalted) peanuts: skip the first step – there’s no need to roast them again as you run the risk of burning the peanuts.
To use liquid sweetener: If you want to risk this recipe with a liquid sweetener, I recommend carefully folding it in at the end of the process after allowing the espresso peanut butter to cool completely. If the sweetener and nut butter are at the same temperature, this will give the best shot at it not seizing. Alternatively, you can drizzle the syrup over the peanuts while roasting them, so they maintain temperatures together – but then you won’t be able to remove the skins.
For mocha peanut butter: add in some cacao powder or cocoa powder when blending. The amount you add is up to personal taste. I recommend adding in 0.5-1 tablespoon to begin and increasing to taste.
For instant coffee nut butter: if you already have your nut butter prepared, you can make this ‘instantly’ by grinding the coffee, sugar, and vanilla down into a fine powder in an electric coffee/spice grinder. Then mix it into (or pulse it in a food processor) until mixed.
Read the post for more answers to FAQs and ingredient notes!