Step 1

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.

Step 2

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 3

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.

Step 4

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.