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Coconut Butter Recipes

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

Filtering by Tag: appetizer

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.

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.

Stuffed Baked Apple

Angie Carl

Our version of apple pie, only better. Try it with pears, too!

 

INGREDIENTS

INSTRUCTIONS

  1. Preheat oven to 350. Slice the apple in half lengthwise and scoop out the seeds, leaving a nice round indentation in the middle of each half of the apple.

  2. Put the halves back together and wrap with aluminum foil. Bake for 30-45 minutes, depending on the size of the apple and how crunchy or soft you'd like it to be.

  3. Meanwhile, heat coconut oil in a skillet over medium heat. Add the oats and pecans and toast until fragrant, about 3-5 minutes.

  4. When the apple is ready, place each half skin side down on a serving plate and fill each indentation with half of the coconut butter. Split the oat and put the mixture between the two halves and drizzle with maple syrup. Excellent for breakfast or as dessert!

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!