WWW.FREI-STYLE.COMPeanutbutter with Coconut
Ingredients
- 175 gr (6.2 oz.) peanuts
- 25 gr (1 oz.) desiccated coconut
- 1 teaspoon maple syrup
- 1 tsp vanilla
Instructions
- 1.Peel the peanuts if you have whole ones
- 2.Roast the desiccated coconut in a frying pan (careful that they do not get too dark)
- 3.Put Peanuts and desiccated coconut in a blender / food processor and mix 5-10 minutes until a creamy butter is formed (use a spatula to scrape down the sides from time to time)
- 4.Add vanilla and maple syrup and mix
Notes
Tip from my kitchen: homemade peanut butter keeps for about 2–3 weeks in a clean screw-top jar in the fridge – if some oil settles on top, just stir it back in. For more flavour I toast the desiccated coconut only briefly, until it smells fragrant but has not darkened. When I want variety I swap the coconut for a spoon of cocoa or a little cinnamon, or use other nuts instead of peanuts. And do not worry if the mixture looks crumbly at first: after a few patient minutes the nuts release their oil and it all turns beautifully creamy.
Nutrition per serving: 175 kcal
MY NOTES
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