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Coconut Butter Recipes

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

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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.



  • 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


  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.

Gluten-free Lemon Glazed Mini Cakes

Angie Carl

Now you can tell everyone you ate an entire cake. These are delicious with fresh blueberries or raspberries served on top!



For the cakes

  • 3/4 cup almond flour

  • 1/4 cup tapioca flour

  • 1 1/2 tsp baking powder

  • pinch of salt

  • 1 large egg

  • 1/4 cup honey

  • 2 tsp lemon juice

  • 1/3 cup coconut milk or almond milk

  • 1 Tbsp coconut oil or butter, melted

For the glaze


  1. Preheat oven at 375 degrees. Grease a mini muffin pan with coconut oil.

  2. In a small bowl, combine dry ingredients.

  3. Combine the wet ingredients in a large bowl and whisk, adding the coconut oil slowly.

  4. Add dry ingredients to the wet ingredients and combine well with whisk.

  5. Pour about 1 Tbsp of the mixture into each mini muffin cup (yields about 20) and bake until golden and cooked through, about 7-8 minutes.

  6. Let cool completely before removing from pan.

  7. Place mini cakes on a plate and freeze for about an hour. When the cakes are ready, warm the coconut butter and the coconut oil (either on the microwave or a small saucepan) combining them thoroughly.

  8. Pour the glaze in a narrow/tall glass and dip each cake completely in the glaze, removing them quickly and placing them on parchment paper to set.

  9. Garnish with lemon zest or fresh berries, if desired.

GF Coconut Lime Mini Cupcakes

Angie Carl

Put a lime in the coconut...or top the lime with a little coconut butter.  Pop in these mini cakes for a delicious tropical treat! 



For the mini cupcakes

  • 1/4 cup coconut flour

  • 2 Tbsp tapioca flour

  • 1/4 tsp baking soda

  • 3 eggs at room temperature

  • 1/4 cup local honey

  • 2 Tbsp lime juice freshly squeezed

  • 1 Tbsp coconut oil, melted

  • 1 Tbsp lime zest

For the frosting


  1. Preheat oven at 350 degrees.

  2. Combine dry ingredients in a medium bowl. Combine wet ingredients in a separate bowl and mix into dry ingredients until smooth.

  3. Pour batter into lined mini muffin pan.

  4. Bake for 15 minutes, until golden and a toothpick inserted in the center comes out clean.

  5. Cool completely on a wire rack.

  6. Combine frosting ingredients (except the lime zest) and spread on each cupcake (once they've cooled). Sprinkle lime zest on top. Enjoy!


Double Chocolate Sandwich Cookies

Angie Carl

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




  • 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



  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.]


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




Coconut Butter Energy Bars

Angie Carl

If you love chewy, crunchy, nutty, salty, sweet, healthy and yummy these bars are for you! But be careful...they're addictive!



  • 1/2 cup almond meal or finely ground almonds

  • 1/2 cup chopped pecans

  • 1/2 cup raisins, dried currants or blueberries

  • 1/2 cup chopped walnuts

  • 1/4 cup pepitas (pumpkin seeds)

  • 1/4 cup sunflower seeds

  • 1/3 cup Toasted Coconut coconut butter

  • 1/4 cup honey or maple syrup

  • 1/2 tsp vanilla extract

  • 1/4 tsp sea salt


  1. Preheat oven at 350 degrees.

  2. Combine the first six ingredients and salt in a large bowl. Warm maple syrup, add vanilla and mix completely. Pour over the nut mixture and stir until thoroughly coated. If any of the ingredients are still dry, add additional maple syrup to coat completely. Warm coconut butter and incorporate into the mixture.

  3. Line an 8X8 baking dish with parchment paper and press the mixture into the pan. Use a rolling pin or glass to pack it tightly so the bars will stay together after baking. Bake at 350 degrees until the edges are golden (12-15 minutes). Remove from the oven and let cool completely before cutting with a sharp knife. Store at room temperature.


Have fun with this recipe. Try different combinations of coconut butter, nuts and seeds, dried fruits or even chocolate for a new and exciting treat every time! You can't go wrong!



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!




  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!

Coconut Butter Cups

Angie Carl

Tell your guilty conscience to back off!  These coconut butter cups are a favorite for parties and always disappear fast! Also small enough to a secret stash



  • 3/4 cup dark chocolate chips

  • 2 tsp coconut oil

  • 6 tsp Toasted Coconut coconut butter

  • 1/4 cup chopped pecans

  • 1 Tbsp shredded unsweetened coconut or cacao nibs to garnish


  1. Combine chocolate chips with coconut oil and melt in a double boiler (or microwave in 20 second increments, stirring between each). Line a mini muffin pan with 6 liners.

  2. Pour a small about of the chocolate in each of the 6 mini muffin liners. Rotate and tilt the mini cups so that the chocolate coats the sides. Refrigerate for a few minutes to set.

  3. Spoon in about 1 tsp Roasty Toasty Coconut Butter on top. Sprinkle about 4 or 5 pieces of chopped nuts over each cup.

  4. Set again in refrigerator to harden coconut butter. After coconut butter has hardened, pour the rest of the chocolate on top to cover the coconut butter and the nuts.

  5. Sprinkle some unsweetened shredded coconut or cacao nibs on top of each cup. Let them sit in the refrigerator for about an hour. It is easier to peel the paper off once they are set.

  6. Store in the refrigerator until ready to eat. Enjoy!


Chocolate Dipped Banana Pops

Angie Carl

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




  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!



  • 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


  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.

Cafe con Leche y Coco

Angie Carl

Coffee deluxe.  Deepen the flavor of the beverage that starts or ends your day with spices and the richness of Toasted Coconut.



  1. Add milk, coconut butter, and honey to a freshly brewed cup of coffee. Stir well. Sprinkle cinnamon on top. Enjoy!

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!!




  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.



Coconut Mounds with Almonds

Angie Carl

Mounds as delicious as the popular candy bar, but way better for you!



  1. Thoroughly combine coconut butter and shredded coconut in a medium bowl. Form small mounds with the mixture (about a heaping teaspoon) and place on a parchment lined plate working quickly so the coconut butter does not melt with the heat of your hands.

  2. Place one almond on top of each mound, pressing down slightly. Freeze for an hour.

  3. Melt chocolate with the coconut oil in a double boiler (or in the microwave in 20 second increments, stirring between each).

  4. Hold the mounds (one at a time) above the chocolate bowl by laying it flat on a fork and with your other hand use a spoon to pour the melted chocolate over the mound to cover completely. The excess chocolate will drip down to the chocolate bowl through the tines.

  5. Place on a wire rack or parchment lined plate.

  6. Keep refrigerated. Let it sit at room temperature for about 15 minutes before serving.


No Bake Coconut Butter Protein Bars

Angie Carl

An easy No-Bake bar that is filling, nutritious, and delicious!



  • 2 cups protein powder chocolate or vanilla

  • 1 1/3 cups local honey agave or molasses

  • 16 oz peanut or almond butter

  • 3 cups oats

  • 1/4 cup ground flax meal

  • 1/2 cup melted coconut butter, any flavor (Brigitte prefers Lemon Zest or Toasted Coconut)


  1. Combine all the ingredients in a large bowl and mix them together with a wooden spoon. Spread in a parchment paper lined 9 x 13 pan pressing the mixture tightly with your hands or the bottom of a glass. Let set in the refrigerator for an hour before cutting into bars or squares. Keep stored in the refrigerator for freshness. Enjoy!


Consider adding dried fruits and nuts to add more crunchiness to the protein bars. Some of our favorites are pumpkin seeds, almonds, pecans, cranberries and dried apricots

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.



  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.