This 3-ingredient coconut peanut butter recipe is simple coconut, coconut oil and natural peanut butter! You’ll love switching up your regular peanut butter for one with a little extra something!
- 3 cups unsweetened shredded coconut
- 1/4 cup coconut oil
- 1 cup natural peanut butter
- optional: pinch sea salt
- In a high-powered blender or food processor, start pulsing the shredded coconut until it begins turning into a powder. Add the coconut oil and blend on low continuously for about 5-6 minutes, stopping to scrape down the sides of the blender with a spatula. Run the blender until the coconut is a smooth, buttery texture.
- Add the peanut butter to the blender, and blend on high for 1-2 minutes, or until the mixture is thoroughly combined. Taste and add sea salt, if desired.
The coconut peanut butter will last in a sealed container, at room temperature for 1-2 weeks, or in the fridge for up to 1 month.
Try mixing things up a bit by adding maple syrup or honey to the mix for a sweeter version, or add 2 tbsp of cocoa powder for a chocolatey version!
- Prep Time: 15 minutes
- Category: spreads
- Method: blender
- Cuisine: american
Keywords: coconut butter // coconut peanut butter