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Salted Caramel Coconut Butter

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You’ll want this creamy, dreamy, coconut goodness on everything! Add some cocoa to the mix for a gluten free and vegan Samoa Spread!

Ingredients

  • 2 cups room-temperature shredded unsweetened coconut
  • Coconut oil (if needed to blend)
  • 1/2-1 cup medjool dates, pitted*
  • Date soaking water/regular water/milk (if needed to blend)
  • salt to taste
  • splash pure vanilla extract
  • cocoa powder (optional)

Instructions

  1. Place coconut in a high-powered blender and blend until smooth. Stop and scrape down the sides ever so often. Add coconut oil, by the tablespoon, if needed to help blend (I needed 2 tablespoons). Stop when mostly smooth.
  2. Add dates to the coconut butter and blend to combine. Add tablespoons of the date soaking water/regular water/milk to the mixture to help it blend into a spread. Stop when smooth to your liking.
  3. Add salt and vanilla, and pulse to combine. Scoop into a glass jar and spread on everything.

Notes

*If your dates aren’t gooey (mine weren’t) be sure to soak them in some warm water for about 20 minutes. It softens them enough to blend.

Find it online: https://www.fooduzzi.com/2015/03/salted-caramel-coconut-butter/

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