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Coconut Butter Recipes

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

Filtering by Tag: healthy dessert

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 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.

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.

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.

Raspberry Lemon Macaroon

Angie Carl

Tart and fresh macaroons keep your taste buds cool. The perfect healthy dessert to take to a barbeque!

 

INGREDIENTS

  • 1/2 cup Lemon Zest coconut butter, softened

  • 1/2 cup unsweetened shredded coconut

  • 2 Tbsp pure maple syrup

  • 2 tsp raspberry preserves

  • pinch of salt

INSTRUCTIONS

  1. Combine the coconut butter, shredded coconut, maple syrup and salt in a medium bowl. Add the preserves and fold them into the mixture.

  2. Scoop out by teaspoonfuls and place on a plate. If the mixture is too soft, refrigerate for a few minutes. If it is too hard, warm for a few seconds in the microwave or over simmering water (double boiler).

  3. Refrigerate to set. Can be stored at room temperature for a few days but will last longer if refrigerated.

Nelly's Amazing Ginger Lemon Cremes

Angie Carl

Oh snap! Ginger cookies stand back. These grain-free gems are as delicious as they are gorgeous and they might even help an upset stomach.

 

INGREDIENTS

Cookies

  • 1/2 cup dates firmly packed (about 6 dates)

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

  • 1 tsp vanilla

  • 1 tsp ground ginger

  • 1/8 tsp salt

  • 2 tsp water

Filling

INSTRUCTIONS

  1. In a food processor, process the dates into a sticky ball. Add the almond meal, vanilla, ginger, salt and water. Process for about 30 seconds until well combined.

  2. Place this mixture between two pieces of parchment or waxed paper and roll with a rolling pin to about 1/8 inch thick. Using a cookie cutter, cut mixture into rounds and transfer them to a parchment lined plate. Proceed rolling and cutting until you’ve used up all the cookie mixture.

  3. Freeze cookies for about 30 minutes to firm.

  4. When cookies are ready, soften the coconut butter to a spreading consistency (this can easily be done by warming the jar for 15 – 30 seconds in the microwave). Spread or pipe (#12 tip works well) coconut butter on half of the cookies and then lay another cookie on top of the filling to create a cookie sandwich.

  5. Prepare your taste buds for an amazing treat and enjoy!

RECIPE NOTES

Check out our dark chocolate version of this recipe, also!

Lemon Macaroon Bites

Angie Carl

Melt in your mouth lemon macaroons. As yummy as they are pretty!

 

INGREDIENTS

  • 1/2 cup Lemon Zest coconut butter, softened

  • 1/2 cup shredded unsweetened coconut

  • 2 Tbsp pure maple syrup

  • 1/8 tsp sea salt

  • 1 tsp lemon zest, optional

INSTRUCTIONS

  1. Combine the coconut butter, shredded coconut, maple syrup and sea salt in a medium bowl with a spoon.

  2. Scoop out by round teaspoonfuls and place on a plate. If the mixture is too soft, let it harden slightly by putting in the refrigerator for a few minutes.

  3. Sprinkle the tops with lemon zest if desired. Place in refrigerator to set quickly.

  4. Can be stored at room temperature for a few days but they will last longer refrigerated.

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.

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!

 

INGREDIENTS

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

INSTRUCTIONS

  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! 

 

INGREDIENTS

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

INSTRUCTIONS

  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!

 

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!

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!

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 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.

 

 

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.