I usually make my own peanut butter, but the two additional ingredients definitely add a gourmet twist to good ol' peanut butter. Coconut oil, used in South India for centuries, got a bad rap over the last few years for being a saturated fat (solidifies at room temp) but it's back in the ranks of healthy food. Organic cold pressed coconut is being consumed raw by the tablespoon by many a Hollywood star. Make sure you use a good quality coconut oil for this. It is of course optional, but it adds LOADS of flavour to the butter.
Homemade Chocolate Coconut Peanut Butter
Makes 1 medium jar
Time taken: 5-10 mins
Adapted from NeverHomemaker
1 cup of roasted skinned peanuts (use ready roasted variety to save time)
1/2 tsp salt (avoid if using salted roasted peanuts)
50-100 grams of dark chocolate, chopped or use 1/4 cup chocolate chips
1 tbsp cold pressed coconut oil (or any edible coconut oil)
A food processor or mixer
- In a food processor or mixer, blend all of the above until it turns into a fine paste. Scrape down the sides of the jar 2-3 times and run the mixer for a total of 2-3 minutes until everything comes together to a buttery consistency.
- With a silicone spatula, scrape everything into a clean dry glass bottle.
- The butter solidifies in the fridge. When left out it is a nice spreadable consistency and I prefer to leave it out. Prepare a small quantity at a time so that there's no chance of spoilage.
|Chocolate Coconut Peanut Butter on Homemade No Knead Sandwich Bread|
Use this to make sandwiches or eat with sliced apples or pears. Fruit with peanut butter is one of the healthiest snacks for adults and kids alike.