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Coconut Butter Recipes

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

Filtering by Category: Lemon Zest

Raspberry Lemon Macaroon

Angie Carl

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



  • 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


  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.




  • 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



  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!


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!



  • 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.

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.

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! 



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


  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!


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