- 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
Place the butter in a mixing bowl. With a hand held mixer or use a stand up mixer, cream the butter. Slowly add in the sugar ½ cup at a time and continue to cream the mixture until fluffy. Add the coconut milk cream and vanilla, continue to cream. Add in the peanut butter and salt, cream until combined.
Spread the batter into a baking dish, size depends on desired thickness. Freeze or refrigerate until it hardens. Store in an airtight container, I prefer glass, in the freezer or fridge.
*I used fresh grind peanut butter that turns out crunchy. If you buy jarred, make sure there is no added oil and I ‘d even pour off the natural oils at the top.
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