Toasted Coconut Peanut Butter

I feel like I need to address the insane jump in price of raw almonds.  They cost more than cashews now! One friggin cup cost me about $7 or $3.49/100g.  What the heck!! I realize there’s a drought in California but man, I won’t be buying almonds for a while.

So why the rant? Well, this recipe was originally going to be made with almonds, then I was going to use cashews, but I opted for organic peanuts because for $0.89/100g it was way more economical!

OK, enough ranting, onto the recipe….

Ever since I got a Vitamix a few years ago I have been obsessed with nut butters.  I always have at least a jar or two (or three) of different flavours in my cupboard.  I’m always looking for a new flavour combo – insert Toasted Coconut Peanut Butter.

The second thing I love next to nut butters is coconut butter.  I have gone on and on about my favourite pre-run snack which is peanut butter (or any nut butter!) mixed with coconut butter smeared on Ezekiel toast.


O. M. G. You will swear you died and gone to creamy, coco-nutty heaven.

Since I love nut butter and coconut butter, why haven’t I just combined the two into one delicious spread?!

Well voila!

I hope you love it as much as I do 🙂

Toasted Coconut Peanut Butter
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  1. Yields 2 cups
  2. 1 cup unsweetened coconut flakes
  3. 3 cups raw, unsalted peanuts (or almonds)
  4. 1/8 tsp pink salt
  5. 1 inch vanilla bean, scraped*
  6. 1/8 tsp coconut extract**
  7. *Feel free to use 1 tsp pure vanilla extract but I love the flavour from a real vanilla bean.
  8. **Optional, but enhances the coconut flavour.
  1. Add coconut flakes to a large frying pan and toast flakes over medium heat.
  2. Stir often and watch closely so it does not burn. You want a toasty brown colour, this takes about 5-10 minutes.
  3. Remove from heat and transfer to a high-speed blender or food processor.
  4. Add the peanuts to the same frying pan and toast until fragrant, stirring often for about 10 minutes.
  5. Remove from heat and add to blender or food processor.
  6. Add remaining ingredients and blend on high until smooth and creamy.
  7. Transfer to a mason jar or airtight container.
  8. Store in your pantry for up to 2 months - if it lasts that long!
Nutritional info per tablespoon
  1. 93 Calories, 3g Carbs, 1.5g Fibre, 1.5g Net Carbs, 8g Fat, 4g Protein, 1g Sugar
  2. Nutritional info is gathered from MyFitnessPal and may vary depending on your ingredients. Therefore, it is not always 100% accurate and meant to be used as a reference only.
The Happy Health Freak
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  • Colby Triolo July 7, 2016 at 6:20 am

    Saw this on the FF link love! My two favorite things<33 Can't wait to get home to my blender to make this.


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