OMG Vanilla Bean Coconut Peanut Butter

"This right here, my friends, is quite possibly the most addictive peanut butter (both homemade and store-bought) that I have ever tasted." Yield: about 1 cup + 2 Tbsp (nine 2 Tbsp servings)
Photo by Shawna N.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    cup roasted, salted peanuts, preferably organic

  • 1/4

    cup coconut butter, at room temperature and well-stirred (to make at home: toss some unsweetened dried coconut flakes in the food processor and blend until liquified and smooth; measure out 1/4 cup)

  • 2

    tsp organic cane sugar

  • 1

    tsp pure vanilla bean paste (you can sub in 1 tsp pure vanilla extract)

Directions

Place peanuts into the bowl of a food processor. Process until peanuts break down into a paste, scraping down the sides as necessary, about 3-5 minutes. With the motor running, stream the coconut butter in through the feed tube and process until well-combined and smooth. Add in the sugar and vanilla bean paste and process until incorporated. I store my nut butters at room temperature. Some oil separation may occur with this peanut butter; just give it a good stir before eating. *If you don’t have a food processor, simply stir together 1 cup lightly salted unsweetened creamy peanut butter, 1/4 cup coconut butter, 2 tsp sugar, & 1 tsp vanilla bean paste until smooth & well-combined.* Nutritional Information per 2 Tbsp serving: 187 calories, 16.1 grams fat, 5.2 grams saturated fat, 3.1 grams fiber, 2.3 grams sugar, 6.2 grams protein

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