- 2 cups desiccated (finely shredded) unsweetened coconut
- 1 cup smooth peanut butter
- 1/2 cup melted coconut oil
- 3-5 Tbsp Rewarewa Honey (or any other variety)
- 1 pinch sea salt
- 1 tsp pure vanilla extract (optional)
- Crushed peanuts
- Coconut flakes
Line a standard loaf pan with grease proof paper . Set aside.
To a food processor, add desiccated coconut and blend on high until a creamy butter is formed - about 4 minutes. Scrape down sides as needed.
Then add peanut butter and melted coconut oil and mix once more. Then add honey 1 Tbsp (15 ml) at a time until desired sweetness is reached. If you add too much honey, the mixture can seize up and get thick. If that happens, thin with a bit more melted coconut oil.
Optional: Add sea salt and vanilla and mix once more. Taste and adjust flavors as needed, adding more salt or vanilla for overall flavor or maple syrup or stevia for sweetness.
Transfer mixture to lined loaf pan and spread into an even layer. You can add crushed peanuts or coconut flakes on top, but I chose not to.
Freeze until firm - about 15 minutes. Then use a hot knife to slice into even squares - about 21. Enjoy immediately and store leftovers in the refrigerator up to 10 days or in the freezer up to 1 month. If frozen, let soften at room temperature for 5-10 minutes for best texture/flavor.