Vanilla Bean Coconut Peanut Butter

• 1-1/2 cup Roasted, Salted Peanuts
• 1/4 cups Coconut Butter
• 2 teaspoons Cane Sugar
• 1 teaspoon Vanilla Bean Paste

1. Place peanuts into the bowl of a food processor. Process until peanuts break down into a paste, scraping down the sides of the bowl as necessary, about 3-5 minutes.
2. With the motor running, stream the coconut butter in through the feed tube and continue processing until well-combined and smooth.
3. Add in the sugar and vanilla bean paste and process until incorporated. That's it!
4. I store my nut butters at room temperature. Some oil separation may occur with this peanut butter; just give it a good stir before eating.
5. *If you don't have a food processor, simply stir 1 cup lightly salted unsweetened creamy peanut butter (instead of the peanuts) together with the other ingredients until smooth and well-combined.
6. Nutritional Information per 2 Tablespoon serving:
7. 187 calories, 16.1 grams fat, 5.2 grams saturated fat, 3.1 grams fiber, 2.3 grams sugar, 6.2 grams protein

peanuts, ubc, sugar, vanilla bean paste

Taken from tastykitchen.com/recipes/condiments/vanilla-bean-coconut-peanut-butter/ (may not work)