Raw vegan recipe: Coconut butter

I’ll just start by saying that I’m not a raw vegan and don’t really condone that diet. It’s pretty much impossible to get complete protein, plus it must be the most boring diet going ;) However, some of the websites do have some tasty looking recipes which I’m going to start trying before the cold weather hits and I just want hot food all the time.

Anyhow, I’ve been upping my fat intake a bit and needed something tasty that wasn’t peanut butter, to which I have become dangerously addicted. And it’s not that good for you. I love coconut and someone (I cannot for the life of me remember who they were, though) told me about coconut butter. I’ve been obsessing over the idea of it ever since.

I stole that photo from here, which also has a recipe, but it’s actually so simple it needs no more than a sentence:

Simply put two packets (I used 300g) of desiccated coconut and a pinch of salt into a food processor for 15 minutes. That is all.

Actually it’s not quite all. I normally toast about 2/3 of one pack in a frying pan so it goes golden and nutty and smells yummy. You will need to do this very carefully – by standing over it stirring constantly with a spatula to make sure none sticks or catches on the bottom and that it is toasted evenly. Use a medium heat otherwise it’ll be like, totally out of control, man.

Also, don’t use an upright blender, like this, but a food processor, like this one. And don’t run it for 15 minutes continuously otherwise the engine might burn out. Run it for five, let it cool for five, then repeat twice more.

Eventually the oils will come out of the dried coconut, making it liquid and smooth. Put it in a jar (sterilise it first by filling with freshly boiled water, then wipe dry with kitchen paper) where it will set like the photo above.

Things you could add to it: dried fruits (eg. dates, mango, pineapple etc.), grains (for example to make some kind of cereal bar), vanilla essence, spices like cinnamon or cardamom, nuts, chocolate, crack.

I’m not sure I’m the best person to advise on serving ideas, since I’ve been eating it off the spoon out of the jar. I’d imagine it’d go well with fruits like mango, as well as stirred into curries, spread on toast etc. If it’s hard (which will depend on the weather/temperature) then you can put it in the microwave for a few seconds.

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2 Responses

  1. Hi gai.ninja :-)
    I couldn’t resist the temptation…did you know that the reason we need protein is to break it down into its original form of essential amino acids? Did you also know that the vast majority of edible leafy greens are loaded with said amino acids? So, in other words, if we concentrate on leafy greens as a main source then our bodies don’t have to work as hard to get those acids.

    Just an FYI friend :-)

  2. Fi says:

    Thanks for your comment.

    I’m not sure why you’re posting it on a post with a vegan recipe, when you’re clearly pushing the Vegenda (vegan agenda – geddit?!), but hey.

    I do know about amino acids, and I also know that vegetables alone do not provide a complete source of amino acids. Complete protein can be got by careful food combining (eg. brown rice and lentils) or by just eating meat, which is what I choose to do.

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