Galletas de mantequilla de cacahuete

Minimalist Baker
abril 2017.

Cremosas, sanas y ricas galletas de cacahuete. El postre perfecto para amantes del cacahuete.

de HazteVeg

Tiempo total:
50 min.
30 min.
20 min.


  • Dulce de azúcar:
  • 2 tzas (120 g) desecado (finamente desmenuzado) de coco sin azúcar
  • 1 tza (256 g) de mantequilla de cacahuete cremosa (mejores ingredientes: sólo cacahuetes
  • Sal)
  • ½ tza (120 ml) de aceite de coco derretida
  • 3-5 cdas (45-75 ml) de jarabe de arce, u otro edulcorante de elección, es decir, stevia
  • Opcional: Una pizca de sal marina (en función de la salinidad del PB)
  • Opcional: 1 cdta de extracto puro de vainilla
  • Toppings opcionales
  • Cacahuetes molidos
  • Hojuelas de coco


Line a standard 9x5-inch loaf pan with parchment paper. Set aside.

To a food processor, add desiccated coconut and blend on high until a creamy butter is formed - about 4 minutes. Scrape down sides as needed.

Then add peanut butter and melted coconut oil and mix once more. Then add maple syrup 1 Tbsp (15 ml) at a time until desired sweetness is reached. If you add too much maple syrup, the mixture can seize up and get thick. If that happens, thin with a bit more melted coconut oil.

Optional: Add sea salt and vanilla and mix once more. Taste and adjust flavors as needed, adding more salt or vanilla for overall flavor or maple syrup or stevia for sweetness.

Transfer mixture to lined loaf pan and spread into an even layer. You can add crushed peanuts or coconut flakes on top, but I chose not to.

Freeze until firm - about 15 minutes. Then use a hot knife to slice into even squares - about 21. Enjoy immediately and store leftovers in the refrigerator up to 10 days or in the freezer up to 1 month. If frozen, let soften at room temperature for 5-10 minutes for best texture/flavor.

Visite la fuente original

¿Hiciste esta receta?
Etiqueta @hztveg en Instagram