Today I heard about a product I had never heard of before… coconut peanut butter. It is a product of Hawaii. I decided to see if I could make it myself. It turned out awesome and is kiddo approved. Next time I will use raw almond butter instead of peanut butter as we know that almond butter is better for you than peanut butter. For this recipe I used a container of peanut butter that I got from Raleys- using their peanut butter machine.
For the coconut portion I made coconut butter out of organic coconut flakes. You can find the coconut at Trader Joes. Most coconut butter recipes requires 15 minutes of processing in the food processor. I think this depends on how old the coconut is. Mine was processed in less than 5 minutes.
You will need 1 bag of coconut which is 8 ounces. Put it into the food processor and run for a few minutes- It will look like:
Scrape down the sides and run for another few minutes- after a few minutes scrape down the sides again, if it is done it will look like:
If it isn’t keep running it until it does.
After your coconut butter is done you can add in an 2 cups of peanut butter or almond butter. Turn on the food processor and run until smooth. You can add in a couple of tbsp’s of agave nectar if you like and a pinch of pink sea salt too..
Transfer to a mason jar and store in the fridge. It will get hard due to the oil content of the coconut. If you set it on the counter 30 minutes before using- it will be soft enough to spread on toast.
Recipe by Raw Chef Debra Garner
To learn more about the raw food diet and Debra’s services please visit her Facebook page. She is offering a 30 day raw vegan/plant based eating coaching program. Message her via her Facebook page for more info.