Three ingredient oil-free and refined sugar free piña colada peanut butter made with roasted peanuts, freeze-dried pineapple, and shredded coconut.
Wow, it was a long workweek, friends.
Can I interest you in a Piña Colada to kickoff the weekend?
“If you like Pina Coladas, and getting caught in the rain…” #sorrynotsorry
No, this isn’t a mixed drink recipe, but I would argue that it’s better.
So, what do you say, how about some Piña Colada Peanut Butter?
Whether you’re a nut butter addict or a nut butter newbie, this recipe is for you.
You just need 3-ingredients and 5-minutes to make this sweet nutty spread!
After making my 2-ingredient Roasted Peanut Cashew Butter, I’ve been obsessed with creating my own nut butter variations!
This Piña Colada Peanut Butter is nutty, slightly sweet, and so smooth and creamy.
It was inspired by a recipe in the No Meat Athlete cookbook using chopped dried fruit and shredded coconut to create a fun texturized dip.
I decided to take this idea a step further and blend the tropical flavors into the peanut butter for a creamy spread that’s addicting and unique!
It’s oil-free, refined sugar free, naturally sweetened with freeze-dried pineapple, and packed with healthy fats!
Here’s what you need:
- roasted peanuts
- freeze-dried pineapple
- unsweetened shredded coconut
That’s it!
I used a Vitamix to blend this nut butter quickly and efficiently and in under 3 minutes!
The addition of shredded coconut ensures the nut butter blends smoothly without the need for any oil to get the blades moving.
Freeze-dried pineapple adds color and bright sweetness to the recipe without any added sugars.
If you don’t have freeze-dried pineapple, you can sub a little dried pineapple it it’s place, but this will take longer to blend.
Taste the peanut butter immediately and add a pinch of sea salt to contrast the sweetness of the pineapple, if desired.
To extend the pineapple coconut combo, try adding Bare Snacks Pineapple & Coconut Chips Medley as the perfect crunchy topper to this nut butter!
This blend of pineapple and coconut chips are naturally gluten-free and oil-free and ideal for summer snacking.
I have a theory that they have the potential to immediately improve any snack situation.
Thoughts?
If you’re like a little more texture to your nut butter, throw a handful of these in the blender in the last few seconds or serve on top of the fresh spread!
Mix up this Piña Colada Peanut Butter as a fun spread for your week!
Pair it with pineapple & coconut chips for a quick no-sugar-added snack bite.
Here are some other ways to enjoy it:
- on toast
- in oatmeal
- in smoothies
- by the spoonful
- in yogurt bowl
- on apples
- on pancakes
Did I say by the spoonful?
Enjoy!
If you make this Piña Colada Peanut Butter, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipe like this one to make later.
For more nutty dips and spreads, check out my 2-Ingredient Roasted Peanut-Cashew Butter.
Come say hi on Instagram and use #floraandvino!
XO Lauren
Piña Colada Peanut Butter
- Total Time: 5 minutes
- Yield: 1 1/2 cups
Description
Three ingredient oil-free and refined sugar free piña colada peanut butter made with roasted peanuts, freeze-dried pineapple, and shredded coconut.
Ingredients
3 cups roasted unsalted peanuts
3/4 cup freeze-dried pineapple
3/4 cup shredded unsweetened coconut
pinch of sea salt, optional
Bare Snacks Pineapple and Coconut Chips Medley
Instructions
Pour nuts, shredded coconut, and freeze-dried pineapple into a high-speed blender (I used a Vitamix) or food processor.
Starting on the lowest setting and gradually increasing in speed and power, blend the contents. They should go from nuts, to a crumble, to a flour, to a sticky mixture, to a butter in less than 2 minutes.
If using a tamper, use it here to press the ingredients into the blades.
Stop the blender for temporary pauses as needed to prevent overheating. Nut butter is done when it runs freely through the blades without any clumps.
Transfer nut butter to an airtight container and store in the fridge for several weeks.
Serve with Pineapple and Coconut Chips for a crunchy topper!
- Prep Time: 5 mins
- Cook Time: 0 mins
- Category: Spread
- Cuisine: Vegan, Oil-Free, Gluten-Free
This post is brought to you by Bare Snacks, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
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