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Coconut Butter Recipes

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

Filtering by Category: Naked Coconut

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

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.

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.

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.

Grain Free Fruit Pizza

Angie Carl

This pizza is great for breakfast, dessert or a healthy snack! Try it with Toasted Coconut butter also!

 

INGREDIENTS

Crust

  • 1 cup blanched almond flour

  • 1/2 tsp cinnamon

  • 1/8 tsp baking soda

  • 1/8 tsp sea salt

  • 1 Tbsp coconut milk

  • 2 Tbsp local honey

  • 3 Tbsp coconut oil melted

  • 1 tsp vanilla

Toppings

  • 3 Tbsp coconut butter of your choice, melted (we love Lemon Zest, Naked Coconut or Dark Chocolate)

  • Fruit of your choice (I used blueberries, bananas, blackberries and strawberries) local honey drizzle optional

INSTRUCTIONS

  1. Preheat oven to 350 degrees. Prepare an 8 in round cake pan by greasing it with coconut oil.

  2. Combine dry ingredients in a medium bowl. In a separate bowl, mix coconut milk, honey and vanilla until thoroughly combined. Add the wet ingredients to the dry ingredients and mix completely.

  3. Pour into the greased 8 inch round pan and bake for about 10 minutes or until edges are golden.

  4. Cool completely. Remove from pan and spread the melted coconut butter on top (as if it was the pizza sauce). Top with fruit.

  5. Cut in wedges and serve with a drizzle of honey. Enjoy!