Toasted Coconut Butter

You guys. I (Emily, here!) LOVE this recipe. I used to spend 10 dollars plus on jars of this stuff from *those who take whole paychecks* and would go through it within a couple days - cue the bank robbery. It took me such a long time, even after reading recipes (!) to finally make it for myself. Thank goodness I finally did, because let's talk about a bang for your buck. Now, I spend a fifth of the price and get fresh, homemade coconut butter that takes less than 15 minutes to make and requires only one ingredient. Can I get a booyah? Too lame? Alright ... we'll move on.

This recipe brings all of the Great Vibes because it's ...

ONLY one ingredient
a perfect base recipe
done in under 15 minutes
creamy
rich
decadent
versatile

I put this yummy goodness on basically everything. A couple weeks ago, it was featured in it's non-toasted variation in my Mexican Cold Chocolate recipe. I've been known to eat it by the spoonful, drizzle it over sweet potatoes with a little bit of cinnamon, stir it into a can of pumpkin with honey, cinnamon, nutmeg, and tumeric, or mix it with maple syrup and a little lemon juice to make a yummy frosting for cinnamon rolls. *cravings beginning now*.

Note: Notice in my ingredients where I've written organic and where I've written vegan. If these things are important to you, I encourage you to do the same. Finances, availability, and personal consumer choice can impact purchase decisions. My hope is that you closely follow the recipe, but make allowances where necessary -- my feelings won't be hurt and your tastebuds will still have a party. Promise!

What is it we love so much about coconut? I spent all day Monday, chatting up my favorite healthy fat, coconut, over on twitter - follow me here -, because why not? Coconut is amazing and it comes in so many different forms... flaked, whole, liquid, butter, oil, the list is endless! Okay, not endless, but definitely a lot of options from which to choose. Coconuts are made up of 90% fat, which has most people gasping and pinching their waistlines, but 65% are medium-chain fatty acids. These guys are absorbed by our body in a way that fuels us, not fattens us, and have been known to boost our metabolism, slim our waistlines, help moisturize our skin and boost it's integrity, aids in gut and digestive health, and may even have antimicrobial power. Hot dammmnnnnnn. So many benefits thanks to the nutritional profile (I'll just mention a few...) boasting of vitamins E & C, sterols, fiber, and electrolytes - i.e. potassium, magnesium, manganese, sodium.

Ingredients & steps after the jump ... 

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Toasted Coconut Butter

Ingredients ::

+ 1 bag of unsweetened flake coconut
(organic, nothing added - I use Trader Joe's brand)

Recipe ::

1. Heat oven to 375 degrees.

2. Spread unsweetened flake coconut onto a baking tray.

3. Toast coconut in the oven for about 5 (maybe more) minutes, until lightly golden brown, stirring occasionally to avoid burning.

4. Remove from oven and let cool.

5. Place cooled, toasted coconut flakes into blender or Nutribullet (if using Nutribullet, using milling attachment, not blender attachment).

6. Blend coconut, scraping down the sides or shaking the coconut back down, until fully blended and creamy. You'll know it's done when it's the same, even consistency of peanut or almond butter.

7. Top on smoothies or oatmeal, eat by the spoonful, or drizzle over sweet potatoes with cinnamon for a decadent treat packed with nutrients. The options are endless. Enjoy! Xx.

Notes:: Store in a sealed, glass container. Will be solid in rooms cooler than about 75 degrees. To remelt, sit in a bowl of hot water, or if you're short on time (like me, always), pop in the microwave for about a minute, stirring every 15 seconds.

+ do you ever make homemade nut butters or coconut butters? Let me know in the comments or on Facebook!

[recipe inspired by Tenacious Acorn]

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P.S. Use the hashtag #thegreatvibesguide for anything that makes you feel like doing the happy dance or expressing your imperfectly perfect self.

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Weekend Extra || Coconut Exposed

I know I promised you all a coconut-tell-all ... enjoy!

COCONUT

from the Cocos nucifera palm

Coconut is unbelievable. -- there are so many incredibly, amazing, fantabulous things that coconut can do/be, I was pretty intimidated to write this post, because I wasn't sure where to start, stop, or keep going. You'll see, don't worry... Studiesencourage the idea that coconut is great for health promotion and disease prevention. Parts of the fruit and coconut water host so many medicinal properties like being antibacterial, antifungal, antiviral, antiparasitic, antidermatophytic, antioxidant, hypoglycemic, hepatoprotective, immunostimulant -- woah. Coconut water and the coconut kernel contain microminerals and nutrients, too! These are essential to human health and survival, and thus coconut is desired by those all over the world and readily found in tropical areas/countries.

Nutritional Benefits | just some of the amazing qualities… per 80g or one cup shredded ... percentages of daily value

• Healthy fat // saturated fat (65% medium chain triglycerides)
  • Fatty acids in coconut // fatty acids necessary for optimal health
    • 49% lauric acid
    • ~ 18% mysteric acid
    • 9% palmitic acid,
    • 7 % capric acid
    • 8% aprylic acid
    • 5-6% oleic acid
    • ~3% stearic acid
    • 2% linoleic acid
    • Vitamin E // 1%
    • Vitamin C // 4%
    • Sterols
    • Fiber (in coconut meat)
    • Electrolytes
      • potassium // 8%
      • magnesium // 6%
      • manganese // 60%
      • sodium (coconut water) // 1%

What it can help me with |

• Increases metabolic rate
  • contributes to fat loss and better weight management
  • AntimicrobialProperties
  • Aid in digestive health // here + here
  • Benefit skin moisture/integrity // here + here + here
  • Great for preventative care

Different Forms That I Can Use |

Coconut meat // white flesh within the coconut amount varies depending on age -- young coconuts have very soft coconut meat similar to a gelatin / mature coconuts have a very hard, dense, and fibrous coconut meat with a stronger flavor

Coconut water // clear liquid within the coconut young coconuts have a greater amount of coconut water than the mature coconuts high in natural electrolytes such as potassium, magnesium and a small amount of simple sugars perfect to sip all day long or post-workout

Coconut milk // liquid from grated coconut meat thick, creamy and white used in sweet and savory dishes -- think curries or for making dairy-free ice cream

Coconut oil // oil extracted or pressed from mature coconut meat solid at room temperature and melts around 76 degrees note//always choose organic cold pressed oil and stay away from any coconut oils that say hydrogenated great for cooking and eating amazing beauty product replacement

Coconut butter // pureed unsweetened shredded or flaked coconut meat similar consistency to cashew or almond butter naturally sweet flavor and thick creamy texture great as a replacement for butter +            my favorite -- drizzled over warm fall squash for a filling, healthy, and delicious treat

Coconut flour // simply dried and ground coconut meat high in fiber and great for gluten free + low carbohydrate baking

Coconut shredded flakes // coconut meat either shredded very small or larger sized flakes used in baking or as toppings yummy note: toast in the oven until golden brown for a nice nutty flavor Used in Chocolate Covered Coconut Circles

I couldn't even put a star next to my favorites... I love coconut too much!

[great research site for coconut][image found on refinery29 + edited by emily friend]

Chocolate Covered Coconut Circles to Rock Your World

IMG_1347

It’s amaaaaaazing to me how easy and simple and life transforming sweets can be when they don’t contain ingredients that make you want to run for the hills. These treats are easy to make and indulgently glorious for your body.

I mean who doesn’t love coconut & chocolate – sometimes you feel like a nut, sometimes you don’t… great commercial. Anyway… enjoy these little circles of pure joy – maybe add some peppermint to the filling and find yourself biting into a mint patty cloud. I know. Heaven.

When you eat ingredients that are delicious and magnificently great for you, you begin to look radiant and glowing. Pretty soon someone will ask you on the street, what’s your secret? Oh my secret? Coconut patties covered in chocolate and dotted with almonds…

Coming up this weekend… The Inside Scoop On Coconut

 P.S. this rainy weather I’m having is really messing with my photo shoots… but how could I not share this deliciousness? Make these and if you still aren't assured of their magic... let me know and we'll work on that pronto ; - )

||Chocolate Covered Coconut Circles ||

Makes about 10 small treats – feel free to make larger ; )

Coconut Filling ||

½ cup + 2 tbsp. unsweetened organic coconut, finely shredded 2 tbsp. melted coconut oil 1 tablespoons liquid sweetener – I’ve been experimenting with brown rice syrup, so I used that, but agave, honey, or maple syrup would also work 1 dash cinnamon Might be a delicious option to add peppermint essential oil to the coconut filling for a minty treat!

Chocolate Coating || note: you can also melt a bag of chocolate chips to dip them in… which I would have done but Tuesday night I ate them all. yeah.

1 tbsp. melted coconut oil 1/3 cup cocoa powder -- I didn't have cacao on hand 4 tbsp. brown rice syrup (can use honey, maple syrup, or agave here as well) Additional flavorings could include: cinnamon, maca powder, cayenne, the options are endless!

Recipe ||

For the filling -

1. Combine all of the ingredients for the coconut filling together in a small bowl.
2. Grab a small cookie sheet with some parchment paper– I have a small living space and even smaller refrigerator so I used a container lid
3. Start to form the coconut into about 10 small paddies – mine were about the size of quarters (don’t worry if they don’t stick together well – this is due to the melty coconut oil – just clump them together on the paper and press down using the back of a spoon or lid)
4. Place them in the freezer to harden – about 30 minutes

For the chocolate -

1. Combine all of the ingredients for the chocolate coating together until smooth or melt your chocolate chips

For the final result -

1. After the patties have set, pull them out of the refrigerator and dip carefully in the chocolate mixture – using your fingers if eating these by yourself or a fork if you plan on sharing. Warning: this is a messy process – more chocolate got on my fingers then the coconut, which was really okay because I ate it all …
2. Feel free to add sliced almonds to the top or more shredded coconut
3. Place them back in the freezer or refrigerator to set or do what I did and not wait and just eat them as a chocolaty, blissful mess

Enjoy, loves! xxoo

Inspired by Free People: Almond Coconut Chocolate Bites + Emily Von Euw: Chocolate Covered Mint Patties

[pictures by yours truly, slightly off lighting courtesy of a rainy day – what is it they say about the best laid intentions…]