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Coconut Butter Recipes

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

Filtering by Category: Dark Chocolate

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.

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!

Double Chocolate Sandwich Cookies

Angie Carl

Deliciously dark and delightful! Try them with espresso coconut butter filling for a little pick-me-up!

 

INGREDIENTS

Cookies

  • 6 dates about 1/2 cup, packed

  • 1 1/2 cup almond meal or finely ground almonds

  • 1/4 cup dutch-process cocoa powder

  • 1/4 tsp salt

Frosting

INSTRUCTIONS

  1. In a food processor, add the dates and blend until a soft ball forms. Add the almond meal, cocoa, salt, and water. Process until all ingredients are combined, scraping the sides of the bowl as needed. When the mixture just comes together like a sticky ball it is ready.

  2. Place between two pieces of parchment paper and roll to about 1/8 in thickness. Using a cookie cutter, cut into circles and place in a parchment lined plate. Freeze 30 minutes.

  3. Meanwhile, warm coconut butter in microwave in 15 second increments until it can be easily stirred and is the consistency of frosting. Be careful not to overheat because it will become too liquidy to pipe. If needed, put in the refrigerator for a few minutes to thicken to the right consistency. Pipe or spread on half of the coolies and cover with another cookie, creating a cookie sandwich.]

RECIPE NOTES

If you like these but want something a little lighter, try our Ginger Lemon Cremes!

 

 

 

Coconut Butter Dipped Strawberries

Angie Carl

Its like sweet strawberries with hard shell...yep.  You will love these and they will disappear quickly so make enough!

 

INGREDIENTS

INSTRUCTIONS

  1. Insert toothpick in the stem of each strawberry and freeze for about 1 hour.

  2. Warm the coconut butter until it liquefies. Stir well.

  3. Dip the frozen strawberries in the warm coconut butter. The coldness of the strawberries will set the coconut butter in just a few seconds. You can dip a second or third time to make the coating thicker.

  4. Sprinkle cacao nibs, shredded coconut or chopped nuts on the strawberries immediately after dipping for added texture and flavor, if desired. Keep refrigerated.

  5. Enjoy!

Chocolate Dipped Banana Pops

Angie Carl

These frozen banana pops are a delicious treat with any flavor of coconut butter!

 

INGREDIENTS

INSTRUCTIONS

  1. Peel and cut the banana crosswise in 4 equal pieces. Pierce each chunk with a pop stick and put them in the freezer for about 2 hrs.

  2. Melt coconut butter in microwave until liquidy (about 20 seconds) and pour in a tall glass.

  3. Holding each pop by the stick, submerge each frozen banana chunk in the melted coconut butter completely, letting a bit of the coconut butter go up the stick and dip the bottom of the banana pop in ground almonds or any other topping of your choice.

  4. Store pops in the freezer until ready to eat.

 

Chocolate Dipped Banana Bites

Angie Carl

Banana lollipop, double dipped. These are the perfect size for a small treat!

 

INGREDIENTS

  • 1 large banana sliced 1/2 in thick slices

  • 1/3 cup Almond Tart Cherry coconut butter warmed, or your favorite flavor

  • 1/4 cup Dark Chocolate coconut butter

  • 1 tsp coconut oil

INSTRUCTIONS

  1. Insert a toothpick on the side of each banana slice and freeze for at least an hour on a parchment covered plate.

  2. Once completely frozen, warm coconut butters until liquefied and pour each in a tall glass for easy dipping.

  3. Submerge each banana slice completely in the Toasted Coconut coconut butter. The coldness of the banana will set the coconut butter in a few seconds (you'll know because it will turn from shiny to opaque).

  4. When it is set completely, dip half of the banana slice in the melted Dark Chocolate Coconut Butter, letting the excess drip. Put each banana slice back on the parchment paper lined plate and store in freezer until ready to eat.

Bite-size Peanut Butter & Banana Bombe

Angie Carl

They're the bombe!  These dairy-free treats are super easy to make... and oh so delicious!!

 

INGREDIENTS

INSTRUCTIONS

  1. Slice the banana into 1/4 inch thick coin-shaped rounds. Lay flat on parchment lined tray being careful not to overlap any pieces. Freeze for an hour or until frozen completely. In the meantime, chill peanut butter in refrigerator.

  2. When peanut butter is stiff enough to be molded, remove from refrigerator and form into teaspoon-size balls. Place each peanut butter ball on top of a banana coin and smooth the edges to create a dome. Return to freezer while you prepare the coconut butter.

  3. Melt coconut butter in a tall mug or glass using the microwave or stove top. Using a fork, completely submerse each dome in the coconut butter, shake the excess and allow it to solidify and form a hard coating. Dip again or as many times as desired until chocolate coating is somewhat thick and opaque. Serve immediately or store in the freezer.

 

 

Mint Patties

Angie Carl

The trio of flavors in these little gems is a match made in heaven. Even if you aren’t a big fan of the unhealthy version, you should give these mint patties a try.


INGREDIENTS

INSTRUCTIONS

  1. Mix first 4 ingredients until well combined. Using a tablespoon, form mixture into patties. Place patties on a flat dish lined with parchment paper and freeze for about 30 minutes.

  2. Meanwhile, warm the Dark Chocolate coconut butter in a microwave in 30 second increments until completely melted. Using a fork, dip each frozen patty in the melted coconut butter and tap a couple of times to get rid of the excess drips and let solidify. Repeat this process several times until coating is thick and opaque. Place the patties on a parchment-lined plate and set in the refrigerator for a few minutes to harden.