Coconut peanut butter
When I was growing up, I had a very methodical breakfast routine. It went something like this:
Toast two slices of multigrain bread. Spread on a layer of margarine immediately, so it melted while the toast was still warm. Cover with a thin layer of peanut butter, so it melted against the margarine. Eat, crusts first.
That happened almost every single morning for many years, and if I was feeling adventurous I would add a sliced banana on top.
Now that I’m all grown up and my breakfast habits have changed, that doesn’t mean I don’t miss the smell and taste of peanut butter toast. There was just something about the combination of buttery PB that I loved, and I clearly remember savouring every bite.
Funnily enough, those memories came flooding back when I was in Portland a few weeks ago and came across samples of this coconut and peanut spread by Earth Balance. I carefully opened a sample package and I knew it was a match made in heaven as soon as that creamy spread touched my lips. The coconut oil in this case lent a very rich, buttery addition to an otherwise plain peanut butter.
Already aware that this marvelous creation was not available in Canada, I nabbed a handful of sample packs and was determined to recreate it once I got home.
Friends, please meet my latest nut butter obsession. Made with only four ingredients, this homemade spread combines the tropical, full-bodied flavour of shredded coconut with the popular, all-natural goodness of peanuts. The secret to success is in the type of peanuts you buy—make sure to purchase dry-roasted and unseasoned peanuts (also organic, if possible). I’ve discovered that raw peanuts that have been roasted at home don’t work as well. Also, be sure to allow the shredded coconut enough time to process into a paste before adding the peanuts to your food processor.
Within just a few minutes, you’ll have a creamy spread that is delightful with apple slices, on toast or crackers, or straight-up with a spoon! I’ve also enjoyed adding a tablespoon to my green smoothies, too. Enjoy!
Coconut peanut butter
Yield: 1-1/4 cups
- 1 cup unsweetened shredded coconut
- 1.5 cups dry roasted and unseasoned peanuts
- 2 tsp agave nectar
- 1/4 tsp sea salt
- Using a food processor, process the coconut until a thick paste forms. This may take several minutes. Occasionally scrape down the sides of the container.
- Add the peanuts and continue to process until super smooth. It will thin out considerably and become drippy. This should take about 5 minutes or so.
- Add the agave and salt and continue to process until combined and smooth. Transfer the mixture to a mason jar, cover and store in the fridge. The butter will thicken up while refrigerated. Allow it to come back to room temperature before serving if you prefer a thinner spread.