(pictured with Noodle-less Pad Thai)
This tasty peanut butter leaves a little tingle on the tongue thanks to a sprinkling of cayenne. While it makes an addictive PB&J, try adding it to a smoothie for a zippy kick or thin with a little hot water and use as a dip for vegetables.
2 cups (500 mL) unsalted peanuts
1/2 cup (125 mL) coconut ribbons
1/4 tsp (1 mL) cayenne pepper
1/2 tsp (2 mL) hot smoked paprika
1/2 tsp (2 mL) sea salt
2 Tbsp (30 mL) coconut sugar
1 Tbsp (15 mL) melted coconut oil, optional
Preheat oven to 350 F (180 C).
On rimmed baking tray, spread out peanuts and coconut ribbons in a single layer. Toast in oven, stirring occasionally, until fragrant and light brown, about 10 minutes.
While warm, transfer peanuts and coconut to food processor fitted with steel blade attachment. Process until crumbly and clumpy, about 1 minute. Add cayenne, paprika, salt, and coconut sugar. Process, scraping down sides of bowl as needed, until peanut mixture transforms into a smooth paste, about 5 more minutes. Add a little coconut oil if needed. Transfer to airtight jar and keep refrigerated for up to 1 month.