Recipe: Nut-Free Peanut Butter
MAKES 1 JAR
¼ cup granulated sugar
4 cups finely grated coconut, unsweetened
1 cup raw sunflower seeds
1½ tbsp coconut oil
¼ tsp salt
1 Place the sugar in a food processor and pulse for 10 to 15 minutes until powdery. Remove and set aside.
2 Toast the sunflower seeds in a frying pan set over a medium heat, stirring constantly until the majority of seeds are golden brown in colour.
3 Repeat the process with the coconut, being more mindful this time as coconut toasts rapidly. It’s ready when some of the shreds are golden, no need to make sure that they all are.
4 Transfer the sunflower seeds to a food processor and whizz on low until you achieve a fine powder.
5 Add the coconut oil and blend again, increasing the speed to medium, scraping the sides down as you go. Once incorporated, give the mixture a final blend on high speed for about 10 seconds.
6 Add 1 cup of the coconut. Blend at medium speed for 20 to 30 seconds. Scrape down the sides and once the mixture has combined, increase the power to high for 10 seconds until a buttery texture begins to form.
7 Add another cup of coconut and repeat this process until all the coconut is incorporated.
8 The mixture should look runny now. Add the salt and sugar and blend at high speed for about 60 to 90 seconds.
9 The mixture will now be hot and runny. Pour carefully into a jar and allow to cool at room temperature until firm. This can take from 8 to 24 hours, depending on the temperature of your kitchen.
10 Store at room temperature for up to a week or in the refrigerator for up to a month.