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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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1) Spoon 2 teaspoon of melted chocolate into each cup. 2) Spoon 1 teaspoon of melted peanut butter into the cup. 3) Grab a knife or skewer and twirl it through the melt-y peanut butter/chocolate mixture until you achieve a pretty swirl effect. 4) Pop them in freezer until hard. That's it!
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Here's how it goes: Open a 16-oz package of roasted, salted peanuts and empty the entire thing into the food processor. Then process the peanuts into a paste - not all the way until butter, but past the powdery, clumpy stage. Like so: Next, add half a cup of coconut butter. Coconut butter =/= coconut oil.
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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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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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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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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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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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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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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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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.
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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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After a day, the peanut butter becomes more of a solid but still very smooth and easy to spread. Be aware that coconut oil has a very distinct flavor. You can taste a pinch of it in the recipe. If you like less, make it with less. It's entirely up to you! If you want crunch peanut butter, save some peanuts and process until smooth.
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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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Melt coconut oil in a small saucepan on your stovetop. Once coconut oil is melted, turn off the heat and add the cocoa powder, coconut milk, peanut butter, honey, vanilla and salt. Use your immersion blender to mix all ingredients directly in your saucepan. This may take a minute or two, depending on how powerful your immersion blender is.
