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Instructions. Add the coconut oil and peanut butter into a bowl. Heat in the microwave for 10 seconds. Add the rest of the ingredients. Blend all the ingredients. (I used an immersion blender) Place in a glass dish or a loaf pan. Freeze for 1 hour or until firm. Cut into squares and store in a ziploc bag in the freezer.

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In a large mixing bowl, whisk together the baking soda, baking powder, salt, flour, and cinnamon. Set aside. In another large mixing bowl, with an electric hand mixer, beat together the coconut oil and peanut butter. Add the eggs and beat. The mixture is going to be rather soupy at this point.

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Process the peanuts and oil together until the mixture has a smooth consistency and is creamy like regular peanut butter, about 3-5 minutes. Use a spoon to scoop out some of the peanut butter and taste it. If it needs more salt, add to your taste and pulls a few times more to incorporate. Store the coconut peanut butter in a glass jar or.

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Pour the peanuts and the coconut oil into the processor. Grind until the mixture becomes smooth. Continue processing it until you get the desired peanut butter consistency. Add the honey and the salt and let grind for a few minutes. You can taste it multiple times to get that desired taste. Add more of the ingredients if you like for a more.

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Run the blender until the coconut is a smooth, buttery texture. Add the peanut butter to the blender, and blend on high for 1-2 minutes, or until the mixture is thoroughly combined. Taste and add sea salt, if desired. The coconut peanut butter will last in a sealed container, at room temperature for 1-2 weeks, or in the fridge for up to 1 month.

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Instructions. Pour the creamy peanut butter into a large mixing bowl. Add the shredded coconut and honey (or maple syrup) into the bowl and mix with a spatula or hand mixer. Add in the dark chocolate chips if using. Use a small cookie scoop to scoop out the peanut butter coconut bites into balls and roll with your hands.

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Preheat the oven to 350 degrees F. In a medium mixing bowl, cream the solidified coconut oil, honey and peanut butter together until smooth and creamy. Add the egg and vanilla and beat for another minute. In another bowl, combine the flour, salt, baking soda, and baking powder. Stir in the wheat germ, oat bran, and flax seeds.

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Instructions. Preheat the oven to 350°F. Line a 13 x 9-inch baking pan with parchment paper or spray it with non-stick baking spray. Combine the flour, salt, and baking powder in a bowl. Whisk until well combined. Set aside. In a large mixing bowl, beat the butter and sugar until light and fluffy.

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Once the peanuts are out of the oven, let them cool down to room temperature. 10 minutes should be enough. Blend all the ingredients. Next, add the peanuts into the blender or the food processor. Blend the peanuts at high speed, and keep blending until the oil in the nuts starts to be released.

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The argument: Coconut oil is extremely high in saturated fat — about 50 percent more than butter, even. But despite that saturated fat is known to raise cholesterol levels, linked with heart disease risk, proponents believe that some saturated fats in coconut oil (called medium-chain triglycerides) are less harmful and may actually raise levels of beneficial HDL cholesterol.

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How to make peanut butter coconut bars. In a small pot over medium heat add the peanut butter, honey, and coconut oil. Heat until everything is melted together, then stir in the remaining ingredients. Line a loaf pan with parchment paper (or use a silicone loaf pan), and add the mixture. Smooth the top.

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Instructions. In a small microwave-safe glass bowl, add all the ingredients: peanut butter, coconut oil, butter (or melted cocoa butter). Microwave in 30-second bursts, stir and microwave again until the coconut oil and butter are fully melted. Make sure you stir between each 30-second burst to not 'burn' the peanut butter.

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Once everything is light golden brown and toasty, remove from oven and set aside. In the meantime, add peanut butter, coconut oil, and maple syrup to a small saucepan. Warm over medium heat until melted, stirring to combine. Remove from heat when well-mixed and pourable - about 3-4 minutes. Set aside.

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To the bowl of a stand mixer fitted with the paddle attachment, combine peanut butter, coconut oil, egg, sugar and beat on medium-high speed to cream until light and fluffy, 4 to 5 minutes. Note - Coconut oil should be the consistency of soft butter like you'd use to cream with sugar and eggs in traditional cookies.

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Creamy Peanut & Coconut Oil Spread. 3.9. (23) Write a review. We're so crazy for coconuts that we mixed our all-natural peanut butter with organic extra virgin coconut oil. The result? A mouthwatering spread that's tasty on toast, in stir-fries, added to smoothies—you name it! Vegan, gluten-free, low glycemic index, non-GMO.

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preheat the oven to 350 degrees F. In a medium bowl whisk together flour, baking soda, salt, and nutmeg. Set aside. In a large bowl or stand mixer place coconut oil, peanut butter and sugars on medium speed. Add the vanilla extract and eggs.