NOTE: If not using coconut flour then you can probably
Melt coconut butter in a large saucepan over
Butter and dust with flour 2
he heat.
Melt the coconut butter over medium heat making sure
Mix water and cacao powder together in a bowl. Add salt and stevia powder. Add coconut butter and mix well. Add chia seeds and whisk until evenly mixed and the mousse thickens, 2 to 3 minutes.
Refrigerate at least 4 hours before serving.
n 3 Tbsp of the butter over medium heat, stirring until
ashews well. Process cashews, dates, coconut butter, tahini, maple syrup, salt and
inch strips from carrots using a vegetable peeler and place
large bowl. Cut in butter until mixture resembles coarse breadcrumbs
eat. Stir in cake crumbs, coconut, butter, liqueur and vanilla. Cover and
up warmed coconut manna instead.
Place coconut oil and coconut butter in an
mixing bowl, mix softened butter and sugar together until fluffy
ogether in a bowl. Combine coconut, chocolate chips, oats, and sunflower
aper liners.
Whisk eggs, coconut oil, coconut sugar, lemon zest, and
for the coconut part melt the coconut oil with the honey, stirring to combine (add coconut butter/manna now if using).
stir in almond extract and shredded coconut.
divide into a 12 muffin tin and press 1-2 almonds into each if you want almond joy version.
freeze about 15 minutes.
for the chocolate part melt coconut oil and honey together, stir in vanilla and cocoa powder with a whisk or beaters
top coconut patties with 2 tbs each of the chocolate and freeze 30 minutes.
store in the freezer or refrigerator.
he heat; stir in the coconut, butter and vanilla. Pour into prepared
aper.
Mix almond flour, butter, cocoa powder, and stevia powder
Set oven to 350\u00b0.
Grease a 13 x 9-inch baking dish.
For the crust: Mix all ingredients in a food processor until crumbly.
Press into bottom of prepared baking dish.
To make filling/topping: In a bowl, whisk/mix butter, eggs, brown sugar, baking powder, flour, vanilla and salt until well blended.
Mix in the coconut, raisins and nuts (if using).
Pour the mixture over the crust.
Bake for 30-35 minutes, or until set.
Cool and cut into squares.
Cream butter, salt, and extracts, beating until light and fluffy.
Add sugar gradually, beating after each addition.
Add 3 tablespoons milk, beating until smooth. Beat in more milk until desired spreading consistency is reached.
Heat butter in sauce pan to medium.
Add ginger, onion and garlic to pan.
Cook until golden brown.
Add chicken, turn occasionally.
Cook 2 minutes.
Add salt, pepper, tumeric and garam masala.
Cook 5 minutes.
Add chili peppers and cashews.
Cook 5 minutes.
Add coconut cream, stir well.
Cook 2-3 minutes.
Finish with cilantro, serve with rice.