Peanut butter spread
Prep time
Cook time
Total time
  • 500 gr salted peanuts
  • 1 tin (400 gr) coconut milk, refrigerated
  • juice of ½ lemon
  • ½ cup raspberry jam or any other jam of your choice
  • 1½ cup frozen raspberries
  • 1½ cup water
  • 1 tablespoon corn flour
  • 3 tablespoons honey
  1. Pour peanuts into a food processor and process until the mixture becomes creamy and smooth, scraping down the sides as needed.
  2. Add coconut milk and lemon juice. Process until everything are combined.
  3. Put a clean film in a 15cm round pan and transfer the mixture. Refrigerate for at least 4 hours.
  4. Remove the spread from the pan and top it with jam.
  1. Add into a small saucepan the frozen raspberries, the 1 cup off water and bring to a boil over medium heat, simmer for 15 minutes. Dissolve the corn flour in the ½ cup off water and stir it in the saucepan, and continue to simmer 2 more minutes. Finally add the honey.
Recipe by - Delicious & Nutritious at