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!
Notes
Recipe adapted from No Meat Athlete
- Prep Time: 5 mins
- Cook Time: 0 mins
- Category: Spread
- Method: Blender
- Cuisine: Vegan, Oil-Free, Gluten-Free