Coconut Peanut Butter / by lee tilghman

Oh my gooooodies. Coconut peanut butter, welcome to my life. I hope you never leave. 

Happy Tuesday, everybody!

I hope everyone is having a great week. I certainly am. I just found out I am going to NYC on Thursday for a quick 24 hour trip with Nike. I can't release details yet, but it's going to be SO much fun and I can't wait to share what we are going to be working on together!! EEEH!!!

It's finally feeling like fall here in LA, after a few really hot, hot days. As an east coast-er, I can't lie and say I don't miss fall sometimes. I love it here in LA but some days it's so hot here and everyone at home in Connecticut is apple picking, wearing sweaters, and doing fall things. There's nothing like the weather getting chillier and snuggling up with a cup of hot tea. And baking something. Yes, baking something.

But then I go to the farmer's market and take in the sights and see that there are still figs, heirloom tomatoes, and everything feels right again. And the reasons that I moved to LA flood back into my brain.

Today I want to share with you a very special recipe! It's inspired by a follower of mine actually, but I made some tweaks to make it my own.  I used my new food processor for this. I don't recommend using a blender for nut butter. Food processors do a much better job. 

This coconut peanut butter is so smooth and silky, but has a delightfully nutty and almost sweet note from the coconut. Plus side, there is no added sugar. It tastes divine on apples, persimmons, toast, oatmeal, and of course, by the spoonful. 

Ingredients

  • 2 cups roasted, unsalted peanuts
  • 1/2 cup coconut flakes
  • 3 TBSP coconut oil (melted
  • 1 tsp sea salt
  • 1/2 tsp vanilla extract

Instructions

  1. Start by adding 1 1/2 cup peanuts to a food processor. Blend for 2 minutes or until the peanuts roll up into a ball. Turn the processor off, and stir around the peanuts with a spatula. 
  2. Turn the food processor back on, and add coconut flakes.  Continue blending, then add salt, coconut oil, and vanilla extract.
  3. Process for an additional 4 minutes, or until the peanut butter is completely smooth and creamy.
  4. Add the last 1/2 cup of peanuts to the processor and process for 10 seconds. That way, your peanut butter will still have some texture and bite. 
  5. Keep in fridge in a tightly sealed container.