- DIFFICULTY: EASY
- 45 MINS
1. Paleo Chocolate Coffee Coconut Truffle Desserts
Ingredients
- 1/2 cup Nutrich coconut butter
- 3 tablespoons 100% cocoa powder
- 1 tablespoon ground coffee
- 1 tablespoon unsweetened Nutrich Shredded coconut
- 1/2 teaspoon raw honey (use stevia for keto or low carb)
- 1 tablespoon Nutrich virgin coconut oil
Instructions :
Melt the coconut butter (in a microwave) so that it can be mixed with a fork.
Mix in all the ingredients (except the coconut oil) and mix well with a fork.
Take an ice-cube tray and pour approximately 1/4 teaspoon of coconut oil into 6-7 of the cups.
Spoon the mixture into each cup of the ice-cube tray and gently pat them flat with a fork.
Freeze for 4-5 hours.
Defrost at room temperature for 15-20 minutes before serving.
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2. Coconut Butter Balls Dipped In Dark Chocolate
Ingredients
- 1/2 lb of Nutrich coconut butter
- 1/4 cup raw honey (adjust sweetness to taste)
- 1 teaspoon vanilla extract
- 4 oz dark chocolate
- 1/4 cup unsweetened Nutrich shredded coconut
Instructions :
Warm the coconut butter so that it’s easy to stir but not too liquidly.
Mix in the honey (warm up if necessary) and vanilla extract until well mixed.
Using your hands, shape the coconut butter mixture into balls
Dip the top of each ball into the shredded coconut and place the balls onto a tray lined with wax paper (so that the shredded coconut is on top).
Freeze the coconut butter balls for 1 hour until solid.
Melt the dark chocolate in a small bowl over hot water on a stove while stirring it.
Carefully dip the bottom of each coconut butter ball into the melted chocolate. Place back onto the wax paper chocolate side down.
Refrigerate for an hour to set the chocolate.
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3. Coconut Butter Buttons
Ingredients
- 3/4 Cup Nutrich coconut butter
- 1/4 Cup Nutrich virgin coconut oil
- 1/2 Teaspoon Vanilla Bean Powder
- 3 Tablespoons maple syrup or raw honey
Instructions :
Mix all the ingredients together in a food processor or mixer.
Use a spatula to scrape all the coconut butter off the sides of the bowl.
Scoop mixture into a zip lock bag.
Coconut butter and coconut oil will begin to melt at 76°. If your coconut butter mixture is melted you’ll need to refrigerate it for 5-10 minutes so it firms up.
Cut the tip off one of the corners of the bag and squeeze button size drops of coconut butter onto a parchment or wax paper lined cookie sheet.
Once you’ve used up all the coconut butter you’ll want to put the buttons into the refrigerator to set up.
After they’ve hardened, you’ll want to remove them from the cookie sheet and store them in a container in the refrigerator or freezer.
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4. Banana and Coconut Butter Smoothie
Ingredients
- 8 oz unsweetened Almond milk
- 1 frozen Banana
- 1 teaspoon vanilla extract table spoon Nutrich Coconut Butter
- 4-5 Ice cubes
Instructions :
Place almond milk, banana and coconut butter into blender and process until smooth.
Add ice cubes to blender and process again until combined completely.
