Instructions

1. Mix all the ingredients together in a food processor or mixer.
2. Use a spatula to scrape all the coconut butter off the sides of the bowl.
3. Scoop mixture into a ziplock bag.
4. Coconut butter and coconut oil will begin to melt at 76°. If your coconut butter mixture is melted you’ll need to refrigerate it for 5-10 minutes so it firms up.
5. Cut the tip off one of the corners of the bag and squeeze button size drops of coconut butter onto a parchment or wax paper lined cookie sheet.
6. Once you’ve used up all the coconut butter you’ll want to put the buttons into the refrigerator to set up.
7. After they’ve hardened you’ll want to remove them from the cookie sheet and store them in a container in the refrigerator or freezer.