Homemade Coconut Peanut Butter
Ingredients
- 2 cups dry roasted unsalted peanuts
- ½ cup unsweetened shredded coconut or coconut flakes
- 1-2 tablespoons coconut oil optional, for extra creaminess
- 1-2 teaspoons natural sweetener like honey or maple syrup optional
- Pinch of sea salt optional
Instructions
- Add the peanuts to a food processor and blend until they start to form a paste.
- Add the shredded coconut and continue blending until combined and smooth.
- Add coconut oil, sweetener, and salt if desired, and blend again until creamy.
- Scrape down the sides as needed, and blend until your desired consistency is reached.
- Transfer to a clean glass jar and store in the fridge for up to 2–3 weeks.
Notes
- For chunky texture, pulse in extra peanuts at the end.
- Want extra flavor? Try a dash of cinnamon or a splash of vanilla extract.
- To keep it keto-friendly, skip the sweetener or use monk fruit or stevia.