Warning: this recipe will result in your creating one of the most ridiculously amazing butters known to the world.
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
- 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.
- Store in a clean jar, out of the fridge (you may need to gently warm it before its spreadable- i recommend a warm knife)