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Vanilla Cake Batter Coconut Butter

So I have to admit that I have been having some major FOMO recently.

For weeks (maybe even months) I’ve been seeing all of the people talking about how obsessed they are with Nikki’s Vanilla Cake Batter Coconut Butter. Like, they would throw their husbands out of a moving vehicle to make room for this stuff. After about the five billionth person who swooned over it I knew I needed to try it. Until I discovered that I’d have to pay over $400 CDN on Amazon and if I wanted to purchase it through the website I’d have to pay over $40 USD. It’s not yet available anywhere else in Canada.

I was NOT amused. If there’s one thing I can’t stand, it’s having been kept apart from potentially life-changing yummy food!

But I’m nothing if not resourceful. If there’s a need in my life that can’t be fulfilled, I’ll fulfill it my damned self!

I have NO IDEA if the following recipe compares the Nikki’s but I don’t care because it’s so freakin’ EASY to make, weak-in-the-knees tasty, costs less than $5 to make and I just may throw Alan out of the car to make room (although I’d most likely just make him sit in the backseat… )

Vanilla Cake Batter Coconut Butter

Ingredients:

  • 400g unsweetened dessicated coconut (approximately two bags)
  • 1/2 tbsp coconut oil
  • 1 tbsp coconut sugar
  • 2 tsp pure vanilla extract
  • pinch of Himalayan sea salt

Directions:

  1. Add dessicated coconut to a high powered food processor or blender. It’s super important that you have a decent machine because I’ve attempted to make this in the past using what I thought was a high-powered food processor and I burnt the motor out!
  2. Set your food processor blender on low and let the coconut blend and mix together for about 2 minutes. Then slowly begin to increase the speed to a medium high speed and have FAITH! This recipe requires patience! It could take upwards of 10 minutes for the coconut to turn into butter. Stop periodically to scrape down the sides. Just when you think it’s not going to work, have patience and keep blending! You’ll know you’ve hit the jackpot when you notice the bottom looks a bit more liquidy and, well, coconut butter like!
  3. At this point you could call it a day and revel in the fact that you just made coconut butter!!! Congratulations! The patience is the hardest part here! But if you want to amp it up, do the following steps:
  4. Add the coconut oil to help the butter become extra smooth and blend for another 30 seconds to a minute.
  5. Add the coconut sugar, vanilla and salt. Blend thoroughly.
  6. Add to a jar and enjoy over toast, on sweet potatoes (SO GOOD!), in your coffee (great cream AND sugar substitute) or just by the spoonful!

Makes about 1.5 cups.

 

Comments

  1. Nice post. I really liked this so easy to make recipe. Planning to make it today. Thank you for sharing!

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