Since I don't keep whole peanuts on hand — nor do I use oil in my recipes — I knew I had to make my own similar version of Creamy
Coconut Peanut Butter using healthy ingredients that I do keep here at home.
Since I don't keep whole peanuts on hand — nor do I use oil in my recipes — I knew I had to make my own similar version of Creamy
Coconut Peanut Butter using healthy ingredients that I do keep here at home.
Not exact matches
I
used coconut milk and
peanut and almond
butter and put some berries on top.
If you peek at the recipe for our No - Bake Chocolate -
Coconut Peanut Butter Bars (https://twohealthykitchens.com/no-bake-chocolate-coconut-peanut-butter-bars/), for example, we use a little coconut oil in the chocolate layer there, too — just to help with spreadability, but in that recipe, the coconut oil is optional if you're willing to put in just a little more effort to do the spr
Coconut Peanut Butter Bars (https://twohealthykitchens.com/no-bake-chocolate-
coconut-peanut-butter-bars/), for example, we use a little coconut oil in the chocolate layer there, too — just to help with spreadability, but in that recipe, the coconut oil is optional if you're willing to put in just a little more effort to do the spr
coconut-
peanut-
butter-bars/), for example, we
use a little
coconut oil in the chocolate layer there, too — just to help with spreadability, but in that recipe, the coconut oil is optional if you're willing to put in just a little more effort to do the spr
coconut oil in the chocolate layer there, too — just to help with spreadability, but in that recipe, the
coconut oil is optional if you're willing to put in just a little more effort to do the spr
coconut oil is optional if you're willing to put in just a little more effort to do the spreading.
(very professional looking) I had to make a couple of substitutions based on what I had on hand (I
used peanut butter instead of almond
butter, unsweetendd flake
coconut for the dried fruit, and plain gluteen free crisp rice ceral) and they turned out AMAZING!
Add the
peanut butter,
coconut milk, fish sauce (if
using), tomatoes and
coconut water or broth and stir to mix.
1 tbsp
peanut butter 1 tbsp macadamia
butter (or cashew
butter if you can't find maca) Few drops of stevia (I
used this stuff because, unlike others that taste of food, this one tastes nice) 1 tbsp
coconut flour 1 tbsp of Sukrin syrup (this!
PB layer 6 TBL creamy
peanut butter, i
use the wegman's organic brand 4 TBL
coconut oil, liquid but not hot 3 TBL powdered sugar
This is my latest creation
using our newest product:
Coconut Peanut Butter!
I
used natural
peanut butter and subbed
coconut sugar for the sweetener.
INGREDIENTS 1/2 cup creamy
peanut butter (I
used Pumpkin Spice Wild Friends) 1/4 cup local honey 1/3 cup vanilla protein (I
used Tone It Up protein) + more for rolling 1/3 cup
coconut flour 1/4 tsp.
Probably a german chocolate one with
peanut butter (
using coconut milk!).
It worked extremely well in this decadent
peanut butter and chocolate concoction, which
uses a little bit of cornstarch to thicken the
coconut and keep it creamy.
I make something similar to this smoothie and LOVE it for breakfast or lunch... i
use chocolate almond milk or chocolate
coconut milk, bananas,
peanut butter, a tbsp of ground almonds or hazelnuts and a tbsp of oat bran!!!
This recipe
uses natural
peanut butter, maple syrup,
coconut flour, sea salt, chocolate chips and
coconut oil to make our favorite treat all - natural!
Use a double boiler to melt the
coconut oil
peanut butter together.
I couldn't wait to
use Bob's Red Mill Extra Thick Rolled Oats in these because I wanted that chewy, hearty oat texture in these, holding the
coconut oil, cacao,
peanut butter, and maple syrup all together in one amazing bite.
Some natural
peanut butter was mixed with just a touch of agave nectar (you could also
use honey) and some
coconut flour.
I
used homemade
peanut butter that had a little
coconut oil which I think distinctly contributed to the mixture in fragrance.
For the blossom cookies we
used a
peanut butter that had a hint of
coconut and it was so good!
full fat
coconut milk / cream 1/4 cup salted
peanuts 2 - 4 mini
peanut butter cups (I
used Trader Joe's dark chocolate ones)
Made these with
peanut butter instead of almond and
used ground oats and agave instead of
coconut sugar.
1 cup of old fashioned rolled oats (I
use gluten free organic) 2/3 cup of toasted
coconut flakes 1/2 cup of nut
butter (almond,
peanut — whatever you have on hand) 1/3 cup of agave, maple syrup or honey 1.5 teaspoon vanilla extract 1 tablespoon of protein powder (I
used vanilla Designer Whey) 1/4 cup of fiber cereal Chocolate chips (I
used dark chips)-- amount is up to you 1/4 to 1/2 cup
I added some
peanut butter to the crust, but you can
use any other ground nut instead or even skip this ingredient and add more
coconut oil.
* Side note: I substituted crumbled cookies (that were dairy - free and gluten - free but not completely vegan) for the chocolate shavings on top of the whipped topping and I
used powdered
peanut butter in the So Delicious
Coconut Whip Cream on top to give it a hint Reese's when you take a bite and it's divine.
Soak for 3 - 24 hours 1 cup of cashews in filtered water 2 bananas, super ripe 1/4 cup of lemon or orange juice — I
used oj 1/4 cup of maple syrup 1/4 cup of
coconut oil, melted 3 tablespoons of softened
peanut butter (I prefer Justin's) 1 teaspoon of vanilla extract
Since these babies
use a full 3/4 cup of
peanut butter, instead of adding the extra
coconut oil that my blondies have, I opted for unsweetened applesauce.
I made banana chocolate chip cups
using dark chocolate chips, blueberry
coconut cups, and dark chocolate
peanut butter cups -LSB-...]
Strawberry -
coconut oatshake — Replace the
peanut butter with 1 tablespoon of
coconut butter and
use toasted
coconut almondmilk.
They're packed with
peanut butter flavor, sweetened naturally with
coconut sugar, have no eggs or dairy or oil, AND they
use quinoa flour which is packed with minerals and protein.
1 3/4 cup of spelt flour 1 1/2 cup of almond or soy milk (I wouldn't recommend
using rice / oat or
coconut milk for this recipe as they are too watery) 1 teaspoon of apple cider vinegar 1 scoop of Fit Delis Chocolate Protein powder 2 tablespoon of raw cacao powder 1 1/2 teaspoon of baking powder 1 tablespoon of runny and smooth
peanut butter 1/4 cup of melted
coconut oil 1/4 cup of maple syrup A pinch of sea salt
3 Tbsp
coconut oil, softened (warm is ok, melted is good, but try not to have it hot) 3 Tbsp of your favorite
peanut butter or other nut
butter a drizzle of sweetener (I always
use a local version of this)-- you will probably want to taste the mixture and adjust the sweetener amount dash of sea salt or himalayan crystal salt (I
use this)
-1 cup non-dairy milk (I
used coconut milk, but almond or soy will work too)-3 / 4 cup frozen strawberries -1 / 4 cup roasted unsalted
peanuts (you can also
use 2 T of natural
peanut butter, if you are strong enough to keep such things in the house — I'm not)-1 / 4 cup frozen blueberries -1 scoop protein powder (I
used Sunwarrior vanilla)-2 medjool dates
I
used 1/4 cup
coconut oil & 1/4 cup crunchy
peanut butter as the «fat» for the recipe & they were fantastic... the best chocolate chip cookie recipe ever.
oops, forgot to say my favorite way to
use protein powder... i like making little balls (e.g. with
coconut, carob,
peanut butter, etc.), and i love making smoothies too!
This time I
used coconut sugar, added 1 teaspoon of cinnamon, did 1/4 cup of
peanut butter and 1/4 cup of
coconut oil, and lastly added an additional 4 tablespoons of milk to have a creamier cookie dough which resulted in AMAZING cookies!
Ingredients for the batter: 1/4 cup mashed sweet potato 1/4 cup chocolate whey protein powder 1tbsp
peanut butter (I
used chocolate salted caramel by Hognuts) pinch ground cinnamon pinch ground nutmeg 3tbsp ground almonds 2tbsp cocoa powder 2 tsp agave syrup small pinch sea salt 2 tbsp
coconut flour 10 drops toffee flavdrops (optional)
2 cups of your favorite
peanut butter (I
used Justin's) 2 large ripe bananas or 3 regular sized 1/3 cup of maple syrup 1/4 cup of melted
coconut oil 1 tablespoon of vanilla extract
I made these but I
used a variety of seeds (sesame, pumpkin, sunflower) instead of the pecans, along with 1/4 cup shredded
coconut, I
used Mayvers
peanut & cacoa (2 ingredient spread) instead of almond
butter which is an Australian product and they were really delicious.
1 scoop vanilla protein powder (I
used MissFits Nutrition) 1 tbsp
peanut butter (I
use Pip & Nut) 1/2 tsp vanilla extract 5 tbsp vanilla almond milk 1 tbsp fruit syrup (I
use Sweet Freedom) 70 % dark chocolate (cut up or chips)
Coconut flakes (optional)
Use unsweetened
coconut and natural
peanut butter.
Hi Amber, I made these with a few substitutions, I
used peanut butter,
coconut milk and hempseeds instead.
So after reading this this morning I went downstairs, made it (minus the
peanut butter,
using blueberries instead of raisins, and
using coconut flour instead of shredded
coconut), stuck it in the fridge, and just had it for dessert topped with PB&C o. cinnamon raisin
peanut butter.
1/2 large yellow onion, finely chopped 2 cloves garlic, minced 1 Tbsp
coconut oil or ghee 1 pound sweet potatoes, peeled and roughly chopped (~ 4 cups) Salt and Pepper 2 cups vegetable broth 1 1/2 cups water 1/3 cup creamy
peanut butter 2 tsp chili garlic sauce (
use less for less spice) 3 Tbsp chopped
peanuts 2 Tbsp chopped cilantro
Raw Chocolate Chunk Cheesecake with
Peanut Butter and Coconut Ingredients Crust 1 cup oats (or buckwheat if you want it GF) 1 cup dates Cheesecake 2 or more bananas1 / 4 cup melted coconut oil2 cups cashews1 1/2 cups dates1 / 4 cup liquid sweetener, like maple syrup, if desiredBeans from one vanilla pod (or 1 teaspoon vanilla extract) Water, as needed1 / 4 cup cacao or carob powder Topping 3 tablespoons raw chocolate3 tablespoons raw peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put in the f
Peanut Butter and Coconut Ingredients Crust 1 cup oats (or buckwheat if you want it GF) 1 cup dates Cheesecake 2 or more bananas1 / 4 cup melted coconut oil2 cups cashews1 1/2 cups dates1 / 4 cup liquid sweetener, like maple syrup, if desiredBeans from one vanilla pod (or 1 teaspoon vanilla extract) Water, as needed1 / 4 cup cacao or carob powder Topping 3 tablespoons raw chocolate3 tablespoons raw peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put in the f
Butter and
Coconut Ingredients Crust 1 cup oats (or buckwheat if you want it GF) 1 cup dates Cheesecake 2 or more bananas1 / 4 cup melted coconut oil2 cups cashews1 1/2 cups dates1 / 4 cup liquid sweetener, like maple syrup, if desiredBeans from one vanilla pod (or 1 teaspoon vanilla extract) Water, as needed1 / 4 cup cacao or carob powder Topping 3 tablespoons raw chocolate3 tablespoons raw peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put in the
Coconut Ingredients Crust 1 cup oats (or buckwheat if you want it GF) 1 cup dates Cheesecake 2 or more bananas1 / 4 cup melted
coconut oil2 cups cashews1 1/2 cups dates1 / 4 cup liquid sweetener, like maple syrup, if desiredBeans from one vanilla pod (or 1 teaspoon vanilla extract) Water, as needed1 / 4 cup cacao or carob powder Topping 3 tablespoons raw chocolate3 tablespoons raw peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put in the
coconut oil2 cups cashews1 1/2 cups dates1 / 4 cup liquid sweetener, like maple syrup, if desiredBeans from one vanilla pod (or 1 teaspoon vanilla extract) Water, as needed1 / 4 cup cacao or carob powder Topping 3 tablespoons raw chocolate3 tablespoons raw
peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put in the f
peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put in the f
butter (or you can
use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put in the fridge.
1 cup rolled oats 2/3 cup unsweetened shredded
coconut, toasted 3 tablespoons ground flax 1/2 cup seeds (I did a combo of sunflower, sesame and pepitas) 1/2 cup dried fruit (I
used a dried berry mix from Trader Joe's) 1/2 cup
peanut butter 1/4 cup pure maple syrup 1 teaspoon vanilla 2 tablespoons water (if necessary after refrigerating)
Using a stand or hand mixer, beat together the
coconut oil,
peanut butter and maple syrup on high speed
1 Cup White Farro Flour 1 Cup Whole Grain Farro Flour 1 Cup
Coconut Palm Sugar 1 Teaspoon Ground Flax Seed 1 Teaspoon Baking Powder 1/2 Teaspoon Salt 1/2 Teaspoon Baking Soda 1 Teaspoon Ground Cinnamon 1 Cup Granola of Choice (I
Used Peanut Butter Granola 1 Teaspoon Vanilla Extract 1/3 Cup Olive Oil (Or Organic Virgin
Coconut Oil) 1 1/2 Cups Light Buttermilk Topping: Additional Granola
For all those asking re substitutes, for
coconut butter you could
use peanut butter or other nut
butters not actual
butter as the textures and consistency aren't the same!
1/4 c of creamy or crunchy
peanut butter (I
used Smart Balance crunchy) 1/3 c of dried tart cherries (I'm thinking pitted prunes would also be wonderful — I'll be trying those next) 3 tbl of roasted unsalted or salted
peanuts 1/4 tsp of salt (you can omit this if you decide to
use salted
peanuts) 1/8 tsp of vanilla extract 2 tbl of shredded and toasted
coconut 2 tbl of dark cocoa powder 1 tsp of chia seeds (optional) 1/4 c of chocolate chips (optional)