Coconut Peanut Spread

Coconut Peanut Spread

Adding peanut butter to breakfast, dessert, or even dinner recipes is an easy way to introduce some protein to a meal that otherwise is lacking. In my house, we especially enjoy coconut flavoured peanut butter, which is why I chose to develop a recipe for this version. This was accomplished with two ingredients; coconut flakes, an obvious one, and coconut butter. Coconut butter is like coconut oil only better in this case, as it includes blended coconut meat, bringing even more natural coconut flavour in addition to buttery texture. It’s what takes peanut butter from plain old PB to our favourite spread.

Coconut Peanut Spread

Coconut Peanut Spread

Yield

Makes about 2½ cups of peanut butter

Prep time

Active time:

Total time:

How it's made

2½ cups of raw or roasted shelled peanuts

 

If using raw peanuts, preheat oven to 350°F and roast the peanuts on the baking tray for 10 minutes, flipping halfway through the cooking. Let cool for about 15 minutes. Once cooled, place peanuts into a food processor and pulse 5-6 times until peanuts are roughly chopped. Take ½ cup of chopped peanuts out and set aside (if you want chunky peanut butter). Process the rest of the peanuts in the food processor for about 3 minutes on high, stopping to scrape the sides of the food processor along the way. The peanuts will become smooth.

 

½ cup coconut butter (not oil)

 

Add the rest of the ingredients to the food processor and process for another 2 minutes on high. If you set aside peanuts in the last step for chunky peanut butter, add them back now and pulse another 2-3 times, until they are mixed in well.

4 tbsp coconut sugar, or maple syrup

1 tbsp lemon juice

½ tsp salt

Helpful tips

Great on toast, in a shake like Peanut Butter and Banana Breakfast Shake, or it can be used in any dessert recipe that calls for peanut butter, such as Chocolate and Peanut Butter No-Cheese Cake, or Peanut Butter Rice Crispy Balls.