Strawberry Coconut Butter

Just saw thee, cutest and sweetest (literally and figuratively) recipe on one of the many raw/vegan/vegetarian/gluten-free blogs that I follow. I haven’t tried it out yet, I will soon but it looks just so yummy that I had to share, and maybe some of you will want to try it out:

Sugar-Free Strawberry Coconut Butter

1 cup coconut butter (or 3 cups unsweetened shredded coconut*)
1 1/2 cups sliced fresh (or thawed frozen) strawberries
1 to 2 packets stevia (preferably NuNaturals)
Big pinch of sea salt

*If you don’t have coconut butter on hand, place 3 cups unsweetened shredded coconut in a high-speed blender or food processor and blend until completely smooth and buttery. In a Vitamix or Blendtec, this will only take about a minute (use the tamper to move the mixture downward). In a food processor, this will take 5 to 10 minutes; be patient!

Combine the coconut butter, strawberries, stevia (I used two packets, but if you have less of a sweet tooth, you may want to start with just one), and salt in a high-speed blender or food processor. (Or, if you made coconut butter from scratch as directed above, simply add the strawberries, stevia, and salt to the blender/food processor.) Blend until completely smooth; taste for sweetness and adjust as desired. Transfer to a glass jar to store—the butter will keep at room temperature for up to two days; for longer storage, keep in the refrigerator.

Yield: about 2 cups
Per serving (2 tablespoons): 97 calories, 9.1g fat (8g sat), 4.3g carbs, 3g fiber, 1g protein

Substitution option
If you don’t have (or don’t like) stevia, you can use coconut palm sugar, xylitol, or organic granulated white sugar in its place; start with 1 tablespoon, then sweeten to taste.

All pictures and credit for the recipe go to: Amber Shea of The Almost Vegan Chef. She also uses wordpress.com so follow her, she’s great.

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