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Coconut Butter Recipes

Delicious gluten/dairy/peanut free recipes made with coconut butter.

Cherry Almond Oatmeal

Angie Carl

A delicious wake me up with and energy boost to start your day!

Ingredients

  • 1/2 cup coconut milk
  • 1/2 cup water
  • 1/8 tsp salt
  • 2 Tbsp Almond Tart Cherry coconut butter, divided
  • 1/2 cup quick oats
  • chopped dried cherries optional
  • sliced almonds optional
  • pure maple syrup optional

Instructions

  1. In a small sauce pan, combine coconut milk, water, salt and 1 Tbsp coconut butter. Bring to a boil over medium heat, stirring occasionally.
  2. Reduce heat to medium and add the quick oats. Cook for 1 minute, stirring occasionally. It will look thin, but it will thicken as it sits.
  3. Serve the oatmeal with a dollop of coconut butter on top. You can add dried cherries, sliced almonds and a little maple syrup on top if you like your oatmeal sweeter.

Dark Chocolate Espresso Fudge Bites

Angie Carl

I love to keep these on hand for a grab and go snack that packs an energy boost and satisfies my hunger until my next meal.

Ingredients

Instructions

  1. Warm ingredients over low heat in a small saucepan until well incorporated.
  2. Pour in small candy molds, a silicon brownie bites mold, lined mini muffin pan or ice cube trays and refrigerate.

 

To Die for Cherry Cordials

Angie Carl

Ingredients

  • 1 cup Almond Tart Cherry
  • 6 oz dark chocolate chips (for dairy free, use Enjoy Life mini chips)
  • 1 tsp coconut oil

Instructions

 

  1. You want the consistency of the coconut butter to be soft and pliable so that it can be rolled in to balls but not too liquidy. If it is too hard, melt it in a microwave for 10-15 seconds to soften. If it is too soft, place in the refrigerator or freezer until it is firm enough to work with. Work fast so the coconut butter doesn't melt with the heat of your hands, roll into 12 balls about 3/4 inch in diameter and place on a parchment-lined plate in the freezer for an hour or so, making sure the coconut butter balls are completely frozen. Melt the chocolate and the coconut oil together in a double boiler (or in the microwave in 20 seconds increments, stirring frequently. Dip each frozen ball in the melted chocolate to cover completely. I like to hold the coconut butter ball with a fork in one hand, while pouring chocolate on top with a spoon with the other. Place cordials on a parchment lined plate and refrigerate. Remove from refrigerator and let sit at room temperature for about 15 minutes before serving.

 

Orange Rosemary Bars

Angie Carl

Find your Zen with these healthfully delicious gluten free and dairy free nut bars!

Ingredients

  • 1 cup almond meal
  • 1 cup blanched almonds coarsely chopped
  • 1 cup pecan pieces toasted (optional)
  • 1/4 cup raisins
  • 1/3 cup dried cranberries
  • 2 Tbsp fresh rosemary finely chopped
  • 8 oz Orange Almond coconut butter, melted
  • 1/3 cup local honey
  • 1 tsp sea salt
  • 2  small lemons zest

Instructions

  1. Preheat oven to 300 degrees. In a large bowl, combine dry ingredients and lemon zest and mix well.
  2. Warm honey and incorporate throughout the dry mixture until all ingredients are moistened. Add a little more honey, if needed to reach desired consistency. Add coconut butter to the mixture and combine thoroughly. Consistency should be sticky and pliable.
  3. Line an 8x8 pan with parchment paper. Using your hands, work the mixture to the edges, making sure it is evenly distributed throughout pan. Bake for 20 minutes at 300 degrees. To brown, turn the oven to 350 degrees and cook for an additional 5 to 10 minutes. Cool before cutting.

Vanilla Almond Protein Squares

Angie Carl

Recipe Vanilla Almond Protein Bars Gluten Free

A protein packed way to start your day or keep your energy for the afternoon.  Pack them for an on-the-go snack!

 

INGREDIENTS

INSTRUCTIONS

  1. In a food processor, pulse the dates with the coconut butter and almonds until the mixture is well combined and in small chunks.
  2. Add the protein powder and the salt. Pulse again. The almonds will release their natural oils as they are processed and the mixture will come together like a sticky ball.
  3. Add a little honey or stevia to taste and pulse to combine. Firmly press the mixture into a loaf pan or use a piece of parchment paper shape into a rectangle. Let it firm in the refrigerator for about an hour.
  4. Unmold and cut into 1 inch squares with a sharp knife.

Trail Mix Bark

Angie Carl

A fresh twist to holiday bark with healthy trail mix ingredients. This is another easy recipe that can be modified and adapted in lots of ways!

 

INGREDIENTS

  • 1/2 cup Naked coconut butter, warmed
  • 1 Tbsp coconut oil, melted
  • 1 Tbsp local honey
  • 1 Tbsp chopped pecans
  • 1 Tbsp unsweetened shredded coconut
  • 1 Tbsp raisins
  • 1 Tbsp Enjoy Life mini chocolate chips optional: you can add more nuts or dried fruit instead

INSTRUCTIONS

  1. Grease an 8x8 pan with 1 tsp coconut oil.
  2. Combine all ingredients and pour evenly on the pan.
  3. Let set in refrigerator for 20 minutes. Unmold and break bark in small pieces with your hands.

Thai Spiced Cashews

Angie Carl

This is a delicious way to dress up the cashew bowl that's perfect for company...and it's Paleo friendly!

 

INGREDIENTS

INSTRUCTIONS

  1. Combine lime leaves, salt and crushed red pepper and warm in a nonstick saute pan on low to medium heat until fragrant. Add cashews and toast until they are slightly browned. Add coconut butter and heat for 15 to 20 minutes, stirring occasionally. Coconut butter will become and nutty brown color. Serve warm.
  2. Store in a airtight container at room temperature.

RECIPE NOTES

* kaffir lime leaves are a specialty item and can be found at an Asian grocery

Tawny Two Tone Fudge

Angie Carl

Peanut butter cup lovers rejoice!  Almond butter to replace the peanut and double layers for maximum yum.  Tawny Two Tone Fudge is ready to satisfy that craving.

 

INGREDIENTS

For the dark fudge

  • 1/2 cup Dark Chocolate coconut butter, warmed
  • 2 1/2 Tbsp coconut oil melted
  • 2 Tbsp local honey or more for a sweeter fudge
  • 1/4 cup creamy almond butter

For the light fudge

  • 1/2 cup Toasted coconut butter warmed
  • 2 1/2 Tbsp coconut oil melted
  • 2 Tbsp local honey or more for a sweeter fudge
  • 1/4 cup creamy almond butter
  • 2 Tbsp Enjoy Life mini chocolate chips optional

INSTRUCTIONS

  1. Grease an 8x8 pan with 1 tsp coconut oil.
  2. Combine dark fudge ingredients well and pour in the prepared pan. Let sit in the refrigerator while you prepare the second layer of fudge.
  3. Combine light fudge ingredients well. Sprinkle about half of the mini chocolate chips on top of the dark fudge layer and then pour the light fudge mixture on top.
  4. Sprinkle with the remaining mini chocolate chips. Set in refrigerator for about 30 minutes.
  5. Carefully flip the pan onto a cutting board and the fudge should come out easily. Let set at room temperature for about 10 minutes before cutting into squares.

Trail Mix Cookies

Angie Carl

The blend of a nutty trail mix with the softness of a cookie...this is the most fabulous grain-free cookie around. 

 

INGREDIENTS

  • 1 cup almond meal (not flour)
  • 1/2 cup raisins
  • 1/2 cup dark chocolate chips/chunks
  • 2 Tbsp raw sunflower seeds
  • 1/4 cup local honey
  • 1/4 cup Toasted coconut butter, warmed
  • 3 Tbsp coconut oil, melted

INSTRUCTIONS

  1. Preheat oven to 350 degrees.
  2. Combine all ingredients in a bowl and mix well with a spatula.
  3. Drop by packed tablespoons on a cookie sheet and bake for 10-12 minutes, until the bottoms are golden.
  4. Let cool on the cookie sheet before serving.

Coconut Butter Stuffed Dates

Angie Carl

A great snack for the naturalist! Stuffed dates with a creamy roasty center.

 

INGREDIENTS

INSTRUCTIONS

  1. Slice open each date to remove the pit, being careful to avoid cutting all the way through so one side remains attached.
  2. Stuff each date with coconut butter (amount will vary depending on the size of your date and your taste).
  3. Sprinkle with cacao nibs. Enjoy.

Raspberry Lemon Macaroon

Angie Carl

Tart and fresh macaroons keep your taste buds cool. The perfect healthy dessert to take to a barbeque!

 

INGREDIENTS

  • 1/2 cup Lemon Zest coconut butter, softened
  • 1/2 cup unsweetened shredded coconut
  • 2 Tbsp pure maple syrup
  • 2 tsp raspberry preserves
  • pinch of salt

INSTRUCTIONS

  1. Combine the coconut butter, shredded coconut, maple syrup and salt in a medium bowl. Add the preserves and fold them into the mixture.
  2. Scoop out by teaspoonfuls and place on a plate. If the mixture is too soft, refrigerate for a few minutes. If it is too hard, warm for a few seconds in the microwave or over simmering water (double boiler).
  3. Refrigerate to set. Can be stored at room temperature for a few days but will last longer if refrigerated.

Nelly's Amazing Ginger Lemon Cremes

Angie Carl

Oh snap! Ginger cookies stand back. These grain-free gems are as delicious as they are gorgeous and they might even help an upset stomach.

 

INGREDIENTS

Cookies

  • 1/2 cup dates firmly packed (about 6 dates)
  • 1 1/2 cup almond meal or finely ground almonds
  • 1 tsp vanilla
  • 1 tsp ground ginger
  • 1/8 tsp salt
  • 2 tsp water

Filling

INSTRUCTIONS

  1. In a food processor, process the dates into a sticky ball. Add the almond meal, vanilla, ginger, salt and water. Process for about 30 seconds until well combined.
  2. Place this mixture between two pieces of parchment or waxed paper and roll with a rolling pin to about 1/8 inch thick. Using a cookie cutter, cut mixture into rounds and transfer them to a parchment lined plate. Proceed rolling and cutting until you’ve used up all the cookie mixture.
  3. Freeze cookies for about 30 minutes to firm.
  4. When cookies are ready, soften the coconut butter to a spreading consistency (this can easily be done by warming the jar for 15 – 30 seconds in the microwave). Spread or pipe (#12 tip works well) coconut butter on half of the cookies and then lay another cookie on top of the filling to create a cookie sandwich.
  5. Prepare your taste buds for an amazing treat and enjoy!

RECIPE NOTES

Check out our dark chocolate version of this recipe, also!

Lemon Macaroon Bites

Angie Carl

Melt in your mouth lemon macaroons. As yummy as they are pretty!

 

INGREDIENTS

  • 1/2 cup Lemon Zest coconut butter, softened
  • 1/2 cup shredded unsweetened coconut
  • 2 Tbsp pure maple syrup
  • 1/8 tsp sea salt
  • 1 tsp lemon zest, optional

INSTRUCTIONS

  1. Combine the coconut butter, shredded coconut, maple syrup and sea salt in a medium bowl with a spoon.
  2. Scoop out by round teaspoonfuls and place on a plate. If the mixture is too soft, let it harden slightly by putting in the refrigerator for a few minutes.
  3. Sprinkle the tops with lemon zest if desired. Place in refrigerator to set quickly.
  4. Can be stored at room temperature for a few days but they will last longer refrigerated.

Kicked Up Cashews

Angie Carl

This sweet and spicy cashew mix is super easy to throw together but has a gourmet taste that will make it the hit of your next party!

 

INGREDIENTS

  • 4 cup raw cashews
  • 8 oz Naked coconut butter
  • 1/2 cup fresh cilantro finely chopped
  • 1/2 cup Fruity & Nutty Chipotle Mango, diced
  • 1 tsp sea salt

INSTRUCTIONS

  1. Warm cashews and coconut butter in a large saute pan over medium heat until nuts brown slightly and become fragrant (about 10 minutes). Add mango, sea salt and cilantro. Mix well and serve. Store at room temperature in an airtight container.

Grasshopper Mint Smoothie

Angie Carl

Grasshopper-Smoothie-500px.jpg

This refreshing smoothie was inspired by the grasshopper mint pie with Oreo crust my mom used to make on special occasions.

 

INGREDIENTS

  • 1 cup unsweetened vanilla almond milk 
  • 1  scoop vanilla whey protein powder
  • 2 cup raw spinach packed
  • 2 Tbsp fresh mint leaves
  • 1 tsp vanilla extract
  • 1/4 tsp peppermint extract
  • 2 Tbsp Dark Chocolate coconut butter
  • 2 cups ice
  • Stevia to taste

INSTRUCTIONS

  1. Blend all ingredients except coconut butter to desired consistency. Sweeten with stevia to taste.
  2. Add coconut butter and blend on lowest setting for 2 to 3 seconds, leaving it chunky so that it mimics the consistency of chocolate chips. YUM!

Grain Free Coconutty Granola

Angie Carl

Granola without the oats...if you crave crunch on your yogurt like I do, this recipe is a real hit!

 

INGREDIENTS

  • 1/2 cup raw creamy almond butter
  • 1/2 cup Naked coconut butter, warmed
  • 1  egg
  • 1/3 cup local honey
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup raisins
  • 1/2 cup sliced almonds
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup chopped pecans
  • 1/3 cup dark chocolate chips
  • 1 tsp coconut oil to grease baking pan

INSTRUCTIONS

  1. Preheat oven to 350 degrees.
  2. Combine all ingredients well with a spatula and spread mixture evenly on a greased 9x13 baking pan.
  3. Bake for 8-10 minutes and toss with a spatula to break up the granola. Spread evenly again and bake for an additional 3 minutes. Continue this process until the granola is well browned and loses its stickiness.
  4. Let cool before serving. Store in an airtight container.

Gluten-free Nutty Apple Cookies

Angie Carl

Not just for dessert, bring along these warm cinnamon apple cookies and enjoy as you would as an energy bar snack.

 

INGREDIENTS

  • 1 cup diced apples, unpeeled
  • 1/2 cup almonds
  • 1/2 cup walnuts
  • 1/4 tsp salt
  • 2 tsp cinnamon
  • 1/2 cup Naked coconut butter, warmed
  • 1 tsp vanilla extract
  • 1  egg
  • 1/4 cup local honey

INSTRUCTIONS

  1. Preheat over to 350 degrees.
  2. Pulse apples, nuts and cinnamon in food processor leaving them chunky.
  3. Remove mixture from food processor to a bowl and add coconut butter, vanilla, egg and honey. Stir to thoroughly combine.
  4. Drop by tablespoonfuls on parchment lined baking sheet and bake for 18-20 or until bottoms are lightly browned.