The Psychedelic Peanut Butter Trip

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“*Warning*: this peanut butter is not suitable for children! Special note: Using standard coffee beans ground up won't work. I tried that. You need an [instant] powdered coffee-full bodied and dark roasted that dissolves easily once it mixes with liquid of any type. Also a reminder that *all* ingredient amounts are estimated. Organic ingredients were used almost exclusively. Very rich and intensely flavored. Uh....stolen recipe. Unfortunately there is no way to contact me as my rotary dial phone is no longer in service.”
8 ounces

Ingredients Nutrition

  • 1 cup organic raw peanuts
  • 12 tablespoon instant espresso powder (we bought Italian Medaglio d'Oro brand, very intensely flavored)
  • 1 -2 tablespoon raw Agave (or 1-2 tablespoons honey although if you want to keep this vegan use another approved sweetener)
  • 1 tablespoon cocoa powder (we tested an organic dark chocolate cocoa powder from a local source)
  • 14 teaspoon salt, to taste (we used a Sicilian medium-coarse imported sea salt)
  • 1 -2 tablespoon safflower oil (or peanut oil, your choice of oil as long as it is bland or mildly flavored)


  1. Preheat oven to 375 degrees.
  2. Roast the peanuts on a parchment-lined baking sheet until medium brown (for added richness of flavor we roast the peanuts on the darker side of brown), approximately 20-25 minutes. Stir peanuts every 10 minutes or so and rotate baking sheet. Be careful not to burn!
  3. Cool peanuts for about ten minutes, then place the peanuts and the remaining ingredients in a food processor.
  4. Process to desired consistency. You made need to add more oil to get the peanuts to blend better. Note: this particular peanut butter is on the dry side. It is not oily as most commercially prepared peanut butters are.
  5. Place all ingredients in a food processor, adding oil and process to desired consistency.
  6. Taste and adjust if necessary.
  7. Cover and store in the refrigerator. Bring to room temperature before serving.

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