We asked Amber Shea Crawley (almostveganchef.com) for a delightfully simple recipe, and she gave us quite a treat! This Strawberry Coconut Butter sounds like a great condiment for many occasions (toast? crackers? fruit-dip?) – or perhaps for just eating by itself!.
Try the recipe and check out her new book, Practically Raw – available now.
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
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.
Check out additional recipe details and more pictures on Amber’s blog – almostveganchef.com