Ingredients
- 2 cups roasted unsalted peanuts
- 3/4 cup powdered sugar
- 1/2 teaspoon fine sea salt
- 2 tablespoons honey
- 1 tablespoon coconut oil, melted
Instructions
- Place roasted peanuts in a food processor and pulse until they form a fine, slightly oily crumb (like coarse sand).
- Add powdered sugar and salt, then pulse again until evenly combined.
- Add honey and melted coconut oil, processing in short bursts until the mixture clumps and holds shape when pressed.
- Line an 8×8-inch baking dish with parchment paper.
- Transfer mixture into the dish and press firmly into an even layer.
- Refrigerate for at least 30 minutes until firm.
- Lift out, cut into squares or rectangles, and serve.
Notes
- Avoid overprocessing peanuts to prevent turning into peanut butter.
- Press mixture firmly to help it hold together.
- If too dry, add a bit more honey or oil.
- Can be made vegan by replacing honey with maple syrup.
- Texture should resemble damp sand before pressing.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Brazilian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 0 mg
