All Recipes, Dairy Free, Dessert, Low Carb, Nut Free, Side Dish, Snack, Sweet, Vegan, Vegetarian, Whole30

Toasted Coconut Butter

Toasted coconut butter is an easy, healthy treat, and it takes less than twenty minutes to make! It’s Paleo, vegan, and nut-free, and it has Whole30 option!

toasted coconut butter

I love almond butter, pistachio butter, tahini, and any/all nut or seed butters! A year and a half ago, I discovered “toasted coconut butter,” and I was hooked immediately. Toasted coconut butter is very easy to make: simply toast your coconut and blend it until smooth. That’s it!

Coconut butter is a little different from normal nut butters in that it firms up completely in the fridge. This makes it difficult to eat at times, which is why I suggest storing it in a sealed jar in the pantry.

toasted coconut butter

While toasted coconut butter is delicious on its own, it’s even better on top of sweet potatoes (I die), toast, yogurt, bananas, chocolate, etc. The applications are limitless! My favorites are bananas and chocolate . . . together. I will publish a new cookie next week, and I think this toasted coconut butter would be the perfect “icing” for it!

p.s. I also have a new cookie recipe coming your way this week, so watch out for that!

toasted coconut butter

Speaking of cookies, I can’t wait until Christmas! I know not everyone out there celebrates, but I think that the season’s cheer is just so infectious! As I’ve gotten older, I have realized that the season really isn’t about presents. I’m way more excited for all the family activities that are coming up in the next two weeks. We’re planning to go snowshoeing, which is so exciting! I have never been snowshoeing, and I absolutely cannot wait!

We’re also going to have a “tech detox,” a whole day dedicated to reading (eek!), and an evening of “light peeping” (we drive around and look at all the Christmas lights in town). I’ll spend a day baking with my mom and sister (see My 2017 Holiday Baking List!) and a day baking with my friends — we’re going to have Cupcake Wars!

toasted coconut butter

My goals for the break include:

  • Finishing up a special ebook for my subscribers! Are you on the list?
  • Planning a TON of content for 2018!
  • Cleaning out my memory card . . . I have SO many photos from the past six months!
  • Cooking a lot (Duh)
  • Volunteering!
  • Sleeping
  • Sleeping
  • More sleeping
  • Reading!
  • Redoing my room! It’s been neon green since I was twelve. Note to parents out there: Please don’t let your children choose which color to paint their rooms when they are in sixth grade . . . It won’t turn out well. My walls are so bright, they cast a reflection outside when it’s nighttime.

What are your goals for the holiday season? Do they include making this toasted coconut butter? Because they should. 😉

Print Recipe
Toasted Coconut Butter
Course Appetizer, Dessert
Prep Time 10 minutes
Cook Time 5 minutes
Passive Time 10 minutes
Servings
cup
Course Appetizer, Dessert
Prep Time 10 minutes
Cook Time 5 minutes
Passive Time 10 minutes
Servings
cup
Instructions
  1. Preheat the oven to 325 degrees F.
  2. Toss the coconut with the maple syrup and vanilla.Spread the coconut into an even layer on a parchment-lined baking sheet.
  3. Toast the coconut at 325 degrees F for 5-6 minutes, or until light golden-brown. You may need to cook two batches if your pan is not large enough.
  4. Add the toasted coconut into a large blender and blend until completely smooth. (This can take anywhere from 5 to 10 minutes.)
Recipe Notes

For a Whole30 version, simply omit the maple syrup.

A pinch of sea salt would be a delicious addition.

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