Coconut butter is one of my favorite coconut products. It has a rich coconut flavor that is dense and creamy. Over the years I’ve received several emails from readers asking me how I use up my coconut butter. Most people use coconut butter as a replacement for nut butter for toast or sandwiches. I love to use coconut butter to create delicious treats for my family.
What Is Coconut Butter
Coconut Butter is made from raw dried shredded coconut. When you puree the shredded coconut the coconut oil and coconut meat mix together and turn into a butter spread. You must use shredded coconut that has not been defatted. Pure dried shredded coconut will make perfect coconut butter. You can find my homemade coconut butter recipe here or watch my (cheesy) video tutorial here. You can also purchase coconut butter online or at your local health food store.
We’ve been making coconut butter in our home for several years. We love to use it to make fun desserts, frosting and spreads.
Today I’m sharing a recipe for chocolate coconut butter made with coconut butter, coconut oil, coconut cream, cocoa powder, vanilla and salt. We like to eat this off the spoon but you can also melt it and use it as a glaze over baked goods and fruit.
Have you ever made coconut butter? It is so easy to make! I’ve been making it for years. We love coconut butter in my home. It was one of my daughters first foods when she was a baby. We use it to make coconut milk and desserts.
I love Autumn. I love cool weather and rainy days. I love the warm nourishing foods we get to enjoy this time of the year. I love to create fun treats that I can give to my family. I use wholesome ingredients in my desserts like coconut oil, coconut butter, grass fed butter and natural sweeteners like raw honey and pure maple syrup. I don’t feel any guilt eating these goodies! My kids enjoy them too!
Heat coconut butter, coconut oil, raw honey and vanilla extract in a small sauce pan over low heat. Stir until all the ingredients are combined. Take of heat and pour over raisins. Mix well and allow the mixture to sit for 5 minutes or until raisins soak up the coconut mixture. Spread raisins over a parchment paper lined cookie sheet and place in refrigerator until cooled and hardened, about 30 minutes. Use a spatula to break up the coconut covered raisins. Serve and enjoy!
I love fudge. But this, this is different from any fudge I’ve ever had. It’s like eating a dense fudgy brownie. I searched for healthy fudge recipes online and found one by a friend of mine, Lydia at Divine Health. I tried her recipe for Healthy Homemade Chocolate Butter Fudge, but I used coconut butter instead of butter (no offense butter, I still love you ♥). This recipe is so simple, so easy, and so nourishing! I hope you enjoy it as much as I do!
Today I’m sharing a recipe for Coconut Flour Cake. This cake is gluten free, grain free, nut free, dairy free optional, and is paleo/primal friendly. You can us this recipe to make a layer cake, sheet cake, or even cup cakes! Hope you enjoy!
A few weeks ago I was shopping at a local market in Eugene and came across Raw Organic Cacao Butter. I had been wanting to find myself some cacao butter so I could make my own white chocolate, so I picked some up. I tried to find a white chocolate recipe online, but had not luck. So I experimented and ended up making myself a white chocolate coconut fudge. It is absolutely delicious and I used stevia to sweeten it so it is low carb and sugar free!
My daughter and I have enjoyed this treat so much and we hope you do too!
Here is how you make it -
Use a double broiler to gently melt 1 part cacao butter, 1 part coconut oil and 1 part Coconut Butter (you can substitute coconut oil for this if you don’t have coconut butter. It will not taste as coconutty though). You can also use a dehydrator to melt the cacao butter and coconut oil and butter if you like. Once melted add vanilla and sweetener to taste. I used liquid vanilla stevia.