Tags

, , , ,

Warning: this recipe will result in your creating one of the most ridiculously amazing butters known to the world.

vsco_0

Right, now thats out of the way here comes the coconut butter. Sweet, rich, meltingly perfect. Somewhere between caramel and cake frosting- one ingredients, ten minutes, unparalleled bliss. The texture is exactly that of smooth peanut butter, with just a little less of the cloyingness.

I can only imagine how divine this wonder spread would be on a slice of freshly toasted bread. Our first encounter involved some raw bagels, a heck load of bananas (and but of course) lavender. As good as that brunch was it could in no way surpass what i later discovered (at 1am)- a spoonful adorned with a date. Nirvana achieved.

The possibilities are endless with this little fella, a more than fine substitute for your regular cow/ soya spread; theres bread of course but i imagine it would add a fantastic edge to cakes, biscuits, granolas, salad dressings, dips. Mmmmmm, just the thought gets my fired up!

The trick here is patience, i know, irritating right? but theres plenty of fun ways to occupy yourself whilst blending- drinking coffee is a good one, reading a book, or (like me) staring off into the great abyss, dreaming of all the things you could coat with said coconut butter. Make sure you stop the blender every few minutes; to scrap down the side and to give the motor a wee rest.

(Make 1 small jar, RAW, Vegan, Gluten Free)

  • 2 cup Coconut Flour/ unsweetened shredded Coconut
  1. Blend for about ten minutes, it will start dry and eventually will clump, then it’ll get real runny, keep going, after a few more minutes it will have reached the desired consistency.
  2. Store in a clean jar, out of the fridge (you may need to gently warm it before its spreadable- i recommend a warm knife)
Advertisements