Coconut Peanut Butter from DIY Vegan
Author -Yields: 1 cup
Ingredients
- 1 cup unsweetened shredded coconut
- 1½ cups dry-roasted unseasoned peanuts
- 2 teaspoons agave nectar or pure maple syrup
- ¼ teaspoon sea salt
Instructions
- In a food processor, process the shredded coconut until a paste starts to form. This will take about 10 minutes, so be patient. Stop and scrape down the sides of the processor bowl as needed.
- Once a paste forms, add the peanuts and continue to process until smooth and silky.
- Add the agave and salt and process to combine. The butter can be stored in a mason jar in the fridge for about 4 months. It will thicken once refrigerated.
Notes
Try this: The recipe is also amazing with dry-roasted almonds instead of peanuts. Give it a try!
How to dry-roast nuts: If you have trouble finding dry-roasted peanuts, it’s pretty simple to slow roast your own. Preheat the oven to 325°F. Spread the blanched peanuts on a rimmed baking sheet and roast, stirring occasionally, for about 25 minutes, until lightly browned.
Reprinted from DIY Vegan. Copyright © 2015 Nicole Axworthy and Lisa Pitman. Published by St. Martin's Griffin. All photographs by Nicole Axworthy.