Homemade Peanut Butter and Peanut Butter “Pudding”

So my body decided it wanted to get sick over the weekend – bad headache, body aches, and major sinus issues that I proceeded to sleep/medicate away yesterday.  I am feeling better today, but continue to hydrate and rest.  Today is going to be a quick entry so I can go eat some of the homemade chicken noodle soup that hubby made yesterday to make me feel better.

Peanut butter is a major staple in my diet.  I just love that creamy, salty, sweet goodness on toast, as a sandwich, as a frosting, straight out of the jar, or as a delicious pudding.

My brand of choice is Jif Natural Creamy…it doesn’t have all the junk in it that regular peanut butter does, but it is more than just peanuts.  I have tried the natural peanut butter route and I just can’t do it.  This is the closest I can get to that.

About a week ago I was out of peanut butter and the store was out of my fave kind, so I figured I would make my own.  It turned out pretty well though not quite as smooth as Jif, but it works wonders in recipes.  Unfortunately I didn’t snap a picture so you will just have to use your imagination.

Homemade Peanut Butter

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 24

Serving Size: Tablespoon

Calories per serving: 95


  • 2 cups peanuts, roasted (I used blanched peanuts that were roasted and salted)
  • 3 tablespoons Agave
  • 3 tablespoons Molasses
  • 3-5 tablespoons Safflower Oil
  • Dash of Salt (optional)


  1. Put all ingredients except oil in a food processor or blender.
  2. Add oil 1 tablespoon at a time and blend until it reaches desired consistency.
  3. Store in airtight container.


This makes a sweeter peanut butter, reduce the agave/molasses to make it less sweet. Other sweeteners can be used in the place of the agave, just experiment with the type/quantity.

Feel free to substitute other oils for the safflower oil. I would recommend peanut oil, canola, or vegetable. Do not use olive oil as that will really alter the taste


Then I decided to experiment a bit with the peanut butter and some other ingredients and made a tasty peanut butter “pudding”.

Peanut Butter “Pudding”

Prep Time: 5 minutes

Total Time: 35 minutes

Yield: 2

Calories per serving: 150-250 depending on amount of peanut butter used


  • 2 tablespoons non-dairy milk (I used Silk Almond Milk, unsweetened)
  • 2-4 tablespoons homemade peanut butter (or sub with your favorite store-bought)
  • 6 ounces silken tofu
  • 2 teaspoons powdered sugar (optional)


  1. Whip all ingredients together in a blender/food processor/hand mixer.
  2. Pour into two ramekins or other small glass dishes.
  3. Chill for at least 30 minutes, then dig in.


Start out with smaller amount of peanut butter and add more to taste depending on how peanut-buttery you want it.

Feel free to skip powdered sugar or substitute with a no-calorie sweetener.


You can also freeze it for 30 minutes-1 hour and make a peanut butter “ice cream”.


Question of the Day:

Do you like peanut butter as much as I do?

Yes, well I thought there had to be someone out there as crazy in love with pb as I am.  What is your favorite way to eat it?


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One Response to Homemade Peanut Butter and Peanut Butter “Pudding”

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