I kid! Seriously please don’t sue me.
I just really, really adore that coconut peanut butter in a really really addiction-level way. Sweet and smooth and oh-so-rich, it’s a perfect balance of peanut buttery goodness and coconuty awesome-sauce. It. is. amazing.
But man that stuff is pricey! Also palm oil, oof.
So I set out to make a dupe . . . and I did! Only three ingredients too.
This recipe tastes fantastic, but it’s also inexpensive and devoid of any moral quandaries. Win – Win – Win!
Here’s how it goes:
Open a 16-oz package of roasted, salted peanuts and empty the entire thing into the food processor. Then process the peanuts into a paste – not all the way until butter, but past the powdery, clumpy stage. Like so:
Next, add half a cup of coconut butter.
Coconut butter =/= coconut oil. They are different! Coconut oil is just that – oil, which is extracted from the coconut meat via pressing. Coconut butter, on the other hand, is made from blending up the meat into a smooth paste. So the butter has a thicker texture, and includes more nutrients – it’s a more “whole” food.
There are a number of brands of coconut butter out there, but my favorite by far is Nutiva’s Coconut Manna. The richness? Ridiculous!
So anyway, add 1/2 a cup of coconut butter along with 2 tablespoons of agave syrup, like so:
Now you’re going to blend like a mofo. I mean it, making homemade nut butters is serious business. You’ll need to let that food processor just keep on working. The butter will move through a variety of textural phases, like a crumbly stage, and that stage where it all clumps up in a big ball that circles the bowl on the blade. Keep going. And then you’ll be like SERIOUSLY THIS IS TAKING FOREVER IT HAS TO BE DONE ALREADY but nope, keep going after that.
At some point the butter will relax. Just like that, in an instant, the whole thing will sort of melt and the blade will run smoothly through and it won’t be changing consistency anymore – it’ll look like gooey creamy smooth butter. You’ll know it when you see it. Trust me.
So congrats! That’s when it’s done. Taste test it and see if you want to add another tablespoon or so of agave – that’s just a preference thing. When you’ve got it adjusted how you like it, transfer the whole shebang into a big glass jar. Make sure you eat plenty of the sticky sweet goodness along the way. You’ve been working hard, after all. You deserve a treat!
Coconut butter will keep in the fridge for ages. Enjoy it on oatmeal or overnight oats, on pancakes or sweet pudla, on toast or fruit, mixed up with chocolate chips or hey – just off the spoon! That’s how I usually do it . . .