Back in the day when I used to shop at Costco, the bi-weekly staples were bacon, meat, fish, veggies, fruit, a huge ass jar of coconut oil, and bags upon bags of nuts – almonds, walnuts, and pecans. On special occasions I’d splurge for macadamia nuts and proceed to nosh on them on the ride home to appease my traffic woes through downtown Seattle.
The superfluous amount of nuts was a two-fold dilemma: 1) our favorite chocolate chip cookie used solely nuts as the base instead of flour, and 2) being a SAHM, I basically survived off of nuts, smoothies, and the leftover bites on itty bitty plastic plates (yep, I know, disgusting).
Then one day it happened. I had hit my quota and my body purely rejected nuts.
If I feel like getting a headache, having my stomach distend as if I was 7 months pregnant, and have gut issues for a few days, I may partake in a nut. But let’s be honest, it’s not a nice predicament to willingly put myself in.
I say all of this because perhaps you have mild symptoms of eating too many nuts also. They’re
delicious, full of healthy fats and vitamins, and an amazingly easy snack to consume. But let’s face it, it’s easy to overdo it. I only say this so that you’ll pay attention the next time you reach for a nut. Stop and see how your body truly feels when you eat them. If you think you may want to eliminate your handful of almonds (like every health magazine has told you to eat at 3pm), you may want to turn to another lovely fatty friend and my favorite nut replacement - coconut.
Fun fact, coconut is not a nut. I repeat, it’s not a nut! It’s in fact, a fruit.
Back to the story - not knowing how I’d replace my beloved nut fetish, I quickly discovered my love for coconut butter. Okay, okay, I guess I did have an adjustment period, and it did take some time to acquire a taste for it. But once that all fell into place, there wasn’t a week that went by where I didn’t make my own coconut butter and have fun with different flavors.
A spoonful here and a spoonful there, and I barely missed my crunchy nutty friends.
Now that I’m working again and eating real food throughout the day, I don’t make it as often anymore. Which, when I think about it, is such an oxymoron. These days I have less time yet I meal plan and therefore have a stocked fridge. Unless of course you come over on a weekend and I haven’t gone grocery shopping.
Anyway, when I do make coconut butter, it’s usually to make chocolate coconut cups. I love
myself some Eating Evolved coconut cups, yet my budget does not. I can’t just buy one package you know. So I make my own.
When I saw that they had pumpkin coconut cups, I felt up for the challenge.
First things first, I don’t understand the pumpkin spice craze come fall. I do have a soul
and like pumpkin bread but I by no means run out as soon as the first yellow leaf succumbs to the season change and frantically buy every pumpkin spiced item in town. But that’s beside the point. Making your own pumpkin coconut butter may just be the easiest thing in the world. Making the chocolate pumpkin cups on the other hand, can be quite the feat. Not hard, but difficult for this impatient heart of mine.
Are you ready? Here's what you do:
- Grab a bag of shredded coconut.
- Fill food processor - nearly to the brim
- Blend until smooth – 5-10 minutes
You can proceed from there and add fun things such as:
- Dehydrated fruit – strawberries are a favorite
- Cacao powder
- pumpkin spice
From there, drizzle it on everything, replace your mid-afternoon snack attack with a
spoonful, or try one of these recipes:
- Warm coconut butter on a freshly roasted sweet potato with cinnamon. Yes please!
- PaleOMG’s apple pie bites. Hot damn!
- Make mint chocolate coconut cups. Mmmmm.
- Drizzle over berries or coconut oil sauteed apples. Sure thing!
- Add 1-2 tbsp and blend into your favorite morning drink. Bring it!
Do note, unless it’s summer or you live in a sauna, coconut butter will harden.
If you don’t want to do any of that, try Eating Evolved and use my code (ERINHTMT) for a special treat when you place an order.
What else do you do with coconut butter??