4 cups Roasted, Unsalted Peanuts (~570g)
6 packets Truvia
1/8 tsp Salt
14g (1 tbs) Coconut Oil
Instructions
In a food processor, add the peanuts, truvia and salt. Pulse until crumbly and flour-like.
Grind the mixture until smooth and buttery, scraping down the sides of the bowl if needed (this should take 3-10 minutes, depending on the size of your processor... I used my sister's 8-cup processor and it took just 3 minutes, but if I used my 4-cup processor I have a feeling it would take about 10+ minutes!)
Add the coconut oil and process again, until it is fully incorporated.
Pour the mixture into a sealable jar and freeze for 30 minutes, then refrigerate for a couple hours. After the chilling process, the peanut butter should be firm and scoopable, just like Skippy or JIF peanut butter.
Notes
Store the peanut butter in a cool/dark place, like a cabinet or pantry, or you can store it in the fridge if you want it to last longer.
