Peanut Butter Coconut Butter Spread Recipes

PEANUT BUTTER COCONUT COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, mix all ingredients. Scoop level tablespoonfuls and roll into balls. Place on ungreased baking sheets and flatten with a fork., Bake until set, about 15 minutes. Remove to wire racks to cool.

COCONUT BUTTER RECIPE

Steps:

• Fill your food processor with 3 cups of dried coconut flakes.
• Secure the lid and process the coconut flakes until they grind into a creamy butter.
• Use a spatula to scrape the sides of the food processor down and continue to process until the coconut butter is smooth, 5-10 minutes depending on how powerful your food processor is.
• Pour coconut butter into an air-tight container or jar, and store at room temperature for 2 weeks.
• In cool temps the coconut butter may be too hard to scoop out. When this happens, I place the jar of coconut butter in the microwave and warm up for 20-30 seconds or until it softens up.

COCONUT FLOUR-PEANUT BUTTER BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Mix eggs, peanut butter, agave nectar, vanilla extract, salt, and stevia together in a bowl. Sift coconut flour and baking powder together in a bowl; stir into egg mixture until batter is smooth. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 hour.

PEANUT BUTTER COCONUT BARS

Steps:

• In a bowl with an electric mixer cream the butter with the sugar and beat the mixture until it is light and fluffy. Add the peanut butter, beat the mixture until it is combined well, and beat in the egg, the vanilla, and the salt. Add the flour, beat the mixture until it is just combined, and stir in the coconut. Spread the mixture evenly in a buttered jelly-roll pan, 15 1/2 by 10 1/2 by 1 inches, sprinkle the peanuts over it, pressing them into the mixture lightly, and bake the mixture in the middle of a preheated 350°F. oven for 20 to 25 minutes, or until a tester comes out clean. Let the mixture cool completely in the pan on a rack, cut it into 24 bars, and cut each bar in half diagonally to form 2 triangles.

COCONUT-PEANUT BUTTER BARS

Steps:

• 1. HEAT oven to 350ºF. Spray 11 x 17 x 1 1/2-inch baking pan with no-stick cooking pan.
• 2. BEAT butter and sugar in medium bowl with an electric mixer on medium speed until fluffy. Add in peanut butter, eggs and vanilla one at a time until incorporated. In a separate bowl stir together flour, baking powder and salt. Add to creamed mixture. Beat just until mixed. Stir in coconut. Spread into prepared pan.
• 3. BAKE 25 to 30 minutes. Cool. Cut into 2 dozen bars.
• 4. MIX powdered sugar, salt, vanilla and enough light cream to make a frosting of drizzling consistency. Drizzle over cooled bars.

PEANUT BUTTER & COCONUT BUTTER SPREAD

Steps:

• 1. Use a fork to combine all the ingredients. Taste test. Add more coconut butter for more pronounced coconut flavor. Store in a covered container. Posted 5 August 2014

PEANUT BUTTER COCONUT CREAM COOKIE SANDWICHES

Steps:

• Make the Peanut Butter Coconut Cream:
• In a high-speed blender, combine the dates, peanut butter, and coconut. Blend together on high speed, gradually adding in the almond milk, ¼ cup at a time (you may not need it all). The mixture should be very creamy. Continue to blend and scrape down the sides of the blender until that smoothness is achieved. Cover and set aside.
• Make the cookies:
• Preheat the oven to 350°F and line a cookie sheet with parchment paper.
• In a medium bowl, combine the peanut butter, maple syrup, and vanilla. Mix together until smooth.
• In a separate medium bowl, whisk together the oat flour, almond flour, baking powder, and salt.
• Combine the flour mixture and the peanut butter mixture, and then add the almond milk to help everything come together. The dough should be pliable and easy to roll into balls.
• Create 1- to 2-inch balls of the dough and place them some distance apart on the lined cookie sheet. Flatten the cookies gently with your hands until they are ¼ to ½ inch thick. (You want them fairly thin to create the sandwiches.) Bake for 13 to 15 minutes until the cookies have risen, and are golden around the edges. Then let them cool on the sheet slightly before transferring to a wire rack to cool completely.
• Once the cookies are completely cooled, take 2 equal-size cookies and flip them over so the flat side (the bottom) is facing up.
• Spread 1 to 2 tablespoons or more (depending on how thick you want the filling!) of the Peanut Butter Coconut Cream on one of the cookies and place the second cookie, flat side down, right on top of it. Do this for the rest of the batch until all the cookie sandwiches are assembled. Sprinkle with confectioners' sugar, if desired, before serving.