Hello friends! Hope your week has been a good one. Today is just one of those days where everything seems to be going wrong, so while I am waiting for the plumber (argh!) I thought I might share a recipe I absolutely adore with you.
Since this week seems to be the week of the “butters” (Rebel Grrl Kitchen posted some delicious maple cinnamon almond butter and the trio of coconut oil spreads over at Healthy Happy Life made me drool), I thought I would add my simple but oh so tasty version.
As you may remember from my video, I am in deep, deep love with coconut butter. Artisana coconut butter to be more specific and no one gets between me and my jar.
Except my wallet. Oh, how I wish that incredible jar of amazingness wasn’t 12 bucks but sometimes you have to splurge, right? For those weeks where I just can’t fit it into the budget, I make my own!
It is simple, only requires three ingredients (or one if you prefer the original) and costs way less than the jarred kind. I will say though, for someone who isn’t part of the Vitamix club (yet!), it can take a while and can be quite loud. Especially in our new apartment which has no carpet…
Anyway, onto the recipe!
CINNAMON CACAO COCONUT BUTTER
(vegan, gluten-free, soy-free and refined sugar-free)
- 2 cups unsweetened, organic (if possible) dried coconut
- 2 tablespoons cinnamon
- 2 tablespoons cacao powder
- Place the coconut in a food processor (or Vitamix if you are so lucky!)
- Blend for about ten minutes, or until it gets creamy. It will first start to clump up, then it will start coming together once the oils from the coconut have been released. Don’t give up! (If you have a Vitamix, this process will be easy and take only a few minutes.)
- After it becomes creamy, add in the cinnamon and the cacao powder and mix thoroughly with a spoon.
- Transfer to a glass container and cover with lid. Your coconut butter can now be used without refrigeration for about six months!
Other options would be to add in some wet ingredients, such as vanilla extract, maple syrup or even fruit! Please be warned, however, that adding liquid to the butter will require refrigeration and I am not sure of the shelf-life at that point…
So there you have it, a nutritious, luxurious and delectable treat for a fraction of the cost!
What are your favorite recipes using coconut butter?
[beautiful coconut tree photo by Ben]