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Carob Peanut Butter

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Ever since we went to Traverse City last summer and tasted a variety of nut butters I’ve wanted to experiment with making my own. Now that I’ve gotten good at all the basic nut butters I decided to try something new. Yesterday I made carob peanut butter. I just used the carob sauce I made the other day and added it to ground crispy peanuts. And a little extra carob powder. Simple! It’s pretty good. But the consistency is a little off. But I don’t think that has anything to do with the carob. I used my mini processor to make this instead of my big one…and it doesn’t work as well. So it’s kind of grainy instead of smooth. But it’s still good. Definitely not a strong carob flavor, just subtle. I’ll keep experimenting, but this was pretty good for my first try. I didn’t actually measure anything. But I’ll try to give rough quantities. I made a small batch since I was just using up what crispy peanuts I had left.

Carob Nut Butter
Makes ~ 1 pint

1 cup crispy nuts (peanuts, cashews, almonds)
1/2 tsp. sea salt
2 Tbsp. carob sauce
2 tsp. carob powder (optional)
1/3 cup coconut oil (may need more or less…enough to make it smooth)
honey (to taste…if there isn’t enough sweetness from the carob sauce…I didn’t add any)

Process nuts and salt in food processor until a fine powder forms. Add remaining ingredients and blend until smooth. Add coconut oil, carob powder and honey to taste/to desired consistency. Store in the refrigerator. It will harden due to the coconut oil and butter. Let it come to room temp before serving.

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