Alternatively titled: How To Resurrect That Jar Of Coconut Butter You Bought But Didn’t Like.
We’ve all done it. Switched brands for a better deal. And yet, even after making sure that the ingredients were the same – yep, 100% coconut pulp – something just wasn’t right. In this case, it was the texture. No matter what I did with this stuff, it refused to be eaten without a fight that seemed to mostly entail making my mouth as dry as possible. Gritty and saliva-depleting are not qualities I look for in a food, regardless of how much I want to up my daily dose of good fats. Since I found this particular coconut butter to already have a grainy quality to it, I decided to add in some pecans to give it more of a nut butter-type texture. And to make it more dippable? I simply added in some extra coconut oil to smooth things along. This pecan butter tastes fantastic with lots of fruits, but my favorite pairing is with apple slices. There’s something really addictive about the crunch of apple contrasting with the creamy nuttiness of the dip. Don’t say I didn’t warn you!
Like all coconut butter type products, this pecan butter will solidify if your home is cooler than room temperature, although the additional coconut oil means that it softens more quickly. If it’s too hard, run it under some hot water or – what I prefer – portion out what you want and throw it in the microwave 15 – 30 seconds. It actually becomes pourable at that point and is great as a finishing touch on desserts that way.
This will make rather a lot of dip – about an 8oz or 1/2 pint jar – so you may want to make a half batch if there aren’t too many people around to help you eat it. I’ve never yet taken my own advice on that front, though!Print
Coconut & Pecan Butter, Dip or Drizzle
Coconut butter, pecans & cinnamon blend together into a delicious and completely sugar free pecan butter or dip.
- Prep Time: 5 mins
- Total Time: 5 mins
- Yield: 8 oz 1x
- 1/2 cup raw pecans
- 2 tbl coconut oil
- 1/2 cup coconut butter, at room temperature
- 1/4 tsp ground cinnamon
- Using a mini food processor, chop the pecans finely and then run the “grind” function until the nuts just begin to process into a paste.
- Add the coconut oil, then blend until you have a nut butter-like consistency.
- Scrape down the sides of the processor, then add the coconut butter and cinnamon. Process until you have a smooth, dip-like texture.
- Serve with fruit for dipping.