- 6 tablespoons grass-fed butter, softened
- 3/4–1 cup powdered sugar
- 2 tablespoons cream from full fat coconut milk** (refrigerate and use the cream that settles at the top)
- 1/2 teaspoon vanilla extract
- 1 1/4 cups natural peanut butter*
- 1/4 teaspoon sea salt
Directions:
Place the butter in a mixing bowl. With a handheld mixer or stand mixer, cream the butter. Slowly add in the sugar 1/2 cup at a time and continue to cream the mixture until fluffy. Add the coconut milk cream and vanilla and continue to cream. Add in the peanut butter and salt and mix until combined.
Spread the batter into a baking dish. The size depends on desired thickness. Freeze or refrigerate until it hardens. Store in an airtight container (I prefer glass) in the freezer or fridge.
Notes:
*I used fresh-grind peanut butter that turns out crunchy. If you buy jarred, make sure there is no added oil, and I would even pour off the natural oils at the top.
**For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
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