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Coconut Butter Recipes

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

Filtering by Category: Toasted Coconut

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 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.

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!

 

INGREDIENTS

  • 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

INSTRUCTIONS

  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.

RECIPE NOTES

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!

 

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!

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 hide....in a secret stash

 

INGREDIENTS

  • 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

INSTRUCTIONS

  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 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.

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.

INGREDIENTS

INSTRUCTIONS

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

Coconut Mounds with Almonds

Angie Carl

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

INGREDIENTS

INSTRUCTIONS

  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!

 

INGREDIENTS

  • 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)

INSTRUCTIONS

  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!

RECIPE NOTES

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

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!