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Coconut Butter Recipes

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

Filtering by Tag: healthy snack

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!




  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!



  • 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


  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!




  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.


* kaffir lime leaves are a specialty item and can be found at an Asian grocery

Coconut Butter Stuffed Dates

Angie Carl

A great snack for the naturalist! Stuffed dates with a creamy roasty center.




  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.

Lemon Macaroon Bites

Angie Carl

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



  • 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


  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.

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!



  • 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


  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.

Grasshopper Mint Smoothie

Angie Carl


This refreshing smoothie was inspired by the grasshopper mint pie with Oreo crust my mom used to make on special occasions.



  • 1 cup unsweetened vanilla almond milk

  • 1 scoop vanilla whey protein powder

  • 2 cup raw spinach packed

  • 2 Tbsp fresh mint leaves

  • 1 tsp vanilla extract

  • 1/4 tsp peppermint extract

  • 2 Tbsp Dark Chocolate coconut butter

  • 2 cups ice

  • Stevia to taste


  1. Blend all ingredients except coconut butter to desired consistency. Sweeten with stevia to taste.

  2. Add coconut butter and blend on lowest setting for 2 to 3 seconds, leaving it chunky so that it mimics the consistency of chocolate chips. YUM!

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!



  • 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


  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.



  • 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.

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!

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.

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.