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Coconut Butter Recipes

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

Filtering by Tag: 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!

 

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.

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

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.

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.

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.

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 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 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.

 

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