Starting with raw peanuts, here’s how to make homemade roasted peanut butter slightly sweetened with agave.
This Agave Roasted Peanut Butter is a vegan take on honey-roasted peanut butter and it is AMAZING. I know it seems excessive to make such a pantry staple at home, but I promise that the flavor is seriously out of this world. Let’s make some! 
Initially, I wanted to just make plain roasted peanuts and make peanut butter with that… and then I was like, hm what about making honey roasted peanut butter? And then of course, because I’m always on a vegan kick, I thought, let’s do agave roasted peanut butter! So I grabbed my peanuts, slathered them in agave and coconut sugar, and roasted them until they were caramelized and crisp and delicious! Except of course, I forgot to grease my pans so I’ll just let you imagine the great time I had trying to pull sticky sugar-covered peanuts off. Ahem. Learn from my mistakes.
If you’ve been thinking about making your own peanut butter, let this be your push! It’s really so simple and it’s absolutely delicious. Once you taste the difference in homemade, you’ll never go back! Okay, I lie. I’ll probably still buy my jarred peanut butter for convenience, but if I ever get the extra time, I will definitely be making peanut butter from scratch more often!
Looking for some recipes to make with your peanut butter? Check out my Peanut Butter and Jelly Crostata, Chocolate Peanut Butter Sweet Rolls, Peanut Butter and Jelly Oatmeal, and Peanut Butter Mocha Smoothie Bowl!
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Homemade Roasted Peanut Butter
- Total Time: 30 minutes
- Yield: 1 pound 1x
Description
Starting with raw peanuts, here’s how to make homemade roasted peanut butter slightly sweetened with agave.
Ingredients
- 1 lb raw peanuts
- ¼ cup agave syrup
- ¼ cup coconut sugar
- 1–2 tbsp peanut oil {as needed}
Instructions
- Preheat oven to 325F, line a baking sheet with parchment, and spray with nonstick spray.
- In a large bowl, toss together the peanuts with the agave and coconut sugar.
- Spread in a single layer on the prepared sheet, and bake for 20 minutes, stirring halfway to prevent burning.
- Once peanuts are roasted, let cool completely before making peanut butter.
- When ready, pour peanuts into a food processor, and pulse until smooth and creamy. Add the peanut oil if needed to make things easier.
- Pour peanut butter into a jar with tight-fitting lid, and store in the refrigerator!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Yummy Valentina!
I was just thinking about peanuts these days. Here in Italy we’re entering peanuts season (it will last until January) and was just thinking about making some homemade peanut butter (although I need to hide it from my boyfriend, otherwise it won’t last long).
I never tried agave, since it’s difficult to find here in Italy. What can I use to replace it?
Also, I just fell in love with your Chocolate Peanut Butter Sweet Rolls Recipe. I think I’m gonna make them this weekend, and if I remember I’ll send you a pic and a review!
Thanks for sharing <3
Thank you so much for your sweet comment, Nadine! You can easily substitute agave with honey or maple syrup. I think honey would be easiest to find in Italy :)
If you make the chocolate PB rolls, please let me know how you like them! I’d love to hear your feedback!