What I did with my home-made coconut butter: Part 1

Firstly friends, I should warn you.

That oozy dreamy butter that comes out of the processor, warm and inviting, goes ROCK hard when cold. That’s the first thing. Before working with it you will need to bring it to room temperature, cut off a portion  and then heat gently over a water (like you would when melting chocolate) until it becomes runnier.

Bear in mind that coconut butter contains both the OIL and the FLESH, and as such has an amazing natural sweetness. A while ago, when I discovered Extra Virgin Coconut Oil, I created some Bounty Bites (click here) using Extra Virgin coconut oil and dessicated coconut, but it occurred to me that this is basically almost the same. In fact it’s cheaper, and in addition, while it is a rich treat anyway , the Bounty Bar bites have more fat in because they contain the cold-pressed oil PLUS the fat within the dessicated coconut.

So, inspired by this post here that showcases some simple coconut delights , with NO sugar OR honey (Heather Pace, Raw Desserts Chef) I simply melted down the coconut butter and put into itsy-bitsy silicone cases. I played with a few flavours as she did….Lemon and coconut- HE-LLOOO! It tastes amazing, and with a pinch of dessicated coconut and a few bits of lemon zest on top, it looked the part too. (The actual coconut butter had zest and lemon juice in too) No photos sorry……

And today, I simply melted down the coconut butter, put them into a mould, leaving a small gap at the top, and with my last handful of cacao butter (sniff!) I whipped up some home-made chocolate (cacao butter, honey, cocoa powder) to go on top…which will obviously be the bottom when they are turned out.

The texture is crumblier (in a dreamy way) than the Bounty Bar bites, which are more, shall we say, silky.(Also dreamy)

I especially like these because they have no added sweetener in the coconut portion, and because they are way cheaper than buying coconut oil, bonus.

DSC_1901

They were truly delicious, and I will be sharing them with a good friend very soon, because they taste even better that way. 🙂

In part 2, I hope to make a miniature version of this: Raw Lemon-Lime Cheesecake with Fresh Mango sauce, we love you Dreena Burton.

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