For a nut free frosting option, substitute the 1/4 cup of almond butter for 1/4 cup
softened coconut butter.
It is super yummy when thickly sliced and topped with butter, «buttery spread» (i.e. Earth Balance Soy Free, which I have not had since we arrived in Germany and I soooooo miss it),
softened coconut butter, cream cheese, or your favorite nut butter.
softened coconut butter 1/2 -1 tbsp.
Make the pumpkin filling by blending the pumpkin,
softened coconut butter, spices, and sweetener.
Next, spread a layer of
softened coconut butter, and freeze for 5 minutes.
For a nut free frosting option, substitute the 1/4 cup of almond butter for 1/4 cup
softened coconut butter.
To make the white layers,
soften the coconut butter and the 2 tablespoons of coconut oil and mix them together with the unsweetened shredded coconut, stevia, and peppermint extract.
To
soften the coconut butter, place the sealed jar in a medium sized bowl.
Soften the coconut butter in a warm water bath or in the oven with the light on.
Soften coconut butter by microwaving it for 60 seconds (remove from microwave and stir after 30 seconds).
Soften coconut butter, by putting glass jar in a bowl of hot water for about 15 minutes to half an hour.
For tips on how to
soften your coconut butter correctly, read Tip # 2 in the post body.
To
soften coconut butter that has hardened in cooler temperatures, simply place the jar in a container of warm water for several minutes or microwave on low for for a few seconds at a time to achieve a smooth, creamy consistency.
Not exact matches
1/4 cup (56 g) unsalted organic grass - fed
butter, slightly
softened (or clarified
butter or
coconut oil for strict paleo)
Cream the
softened coconut oil and almond
butter together until combined and smooth.
In a small bowl mix the crumb topping ingredients: almond flour, arrowroot flour, maple syrup,
coconut sugar and
softened butter.
COOKIES: 3 tbsp pumpkin puree (or similar substitute) 3 tbsp
softened vegan
butter or
coconut oil 1/4 cup almond
butter 1/2 cane sugar 3 tbsp liquid sweetener, such as molasses or maple syrup 1 1/2 flour 1/2 tsp baking soda 1/4 ground ginger 1/2 tsp ground cinnamon
Teff Cacao Peanut
Butter Mini Muffins 1/3 cup peanut butter 1/3 cup Anthony's Organic Extra Virgin Coconut Oil, softened 1/4 cup maple syrup 2 tablespoons almond milk 2 tablespoons Anthony's Chia Seeds 1/4 cup Anthony's Teff Flour 2 tablespoons Anthony's Coconut Flour 1-1/2 tablespoons Anthony's Cacao Nibs 1/4 teaspoon baking soda 1/4 teaspoon s
Butter Mini Muffins 1/3 cup peanut
butter 1/3 cup Anthony's Organic Extra Virgin Coconut Oil, softened 1/4 cup maple syrup 2 tablespoons almond milk 2 tablespoons Anthony's Chia Seeds 1/4 cup Anthony's Teff Flour 2 tablespoons Anthony's Coconut Flour 1-1/2 tablespoons Anthony's Cacao Nibs 1/4 teaspoon baking soda 1/4 teaspoon s
butter 1/3 cup Anthony's Organic Extra Virgin
Coconut Oil,
softened 1/4 cup maple syrup 2 tablespoons almond milk 2 tablespoons Anthony's Chia Seeds 1/4 cup Anthony's Teff Flour 2 tablespoons Anthony's
Coconut Flour 1-1/2 tablespoons Anthony's Cacao Nibs 1/4 teaspoon baking soda 1/4 teaspoon salt...
1 cup flour 1/4 cup flaxseed meal 2 teaspoons cinnamon 2 teaspoons nutmeg 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup unsalted
butter,
softened 1/2 cup white sugar 1/2 cup brown sugar, lightly packed 1 egg 2 teaspoons vanilla 1-1/2 cups rolled oats 1/2 cup dried cranberries 1/3 cup
coconut 1/3 cup slivered almonds
If
coconut butter is not soft at room temperature,
soften slightly in the microwave.It's ok if a small amount is melted and liquid.
Filling: 2 cups Pumpkin Puree 5 Tablespoons
Coconut Butter,
softened or Vegan Cream Cheese,
softened 3/4 cup Maple Syrup or Honey 1/2 teaspoon Sea Salt 2 Tablespoons Cornstarch 2 teaspoons Pure Vanilla Extract 1 teaspoon Cinnamon 1/2 teaspoon Pumpkin Pie Spice Mix
If you need it softer, place your
coconut butter container in a bowl of warm water to
soften (I like using mason jars to store the
coconut butter).
1/2 cup
coconut oil or
butter,
softened ** (I might consider adding 1/4 cup more fat, as they weren't quite as «chewy» as I generally prefer.)
Caramel Pecan Stuffed Mocha Latte Cookies Ingredients: Yields - 12 cookies 3/4 cup unsalted
butter,
softened 1/4 cup shortening 2 cups Erysweet Sweetener 4 eggs 2 tsp pure vanilla extract 1 tsp instant espresso powder 1 tsp baking soda 1 tsp salt 1/4 tsp xanthan gum 2/3 cup
coconut flour 1/2 cup sugar free chocolate chips 12 sugar free chocolate covered caramel pecan candy discs.
Mix together the
softened coconut oil, cashew
butter, cocoa and vanilla until totally smooth.
Crumble ingredients: 2 tbsp unsalted
butter,
softened 1/3 cup brown sugar, packed 1/3 cup dried banana chips, crushed 1/3 cup shredded
coconut Directions: In a small bowl work the
softened butter into the brown sugar with a fork or your hands.
3 Tablespoons
Coconut Oil,
softened 1 Tablespoon Cashew
Butter 1 Tablespoon Cocoa powder 1/2 teaspoon Pure Vanilla Extract 1/3 cup plus 1 teaspoon Oats (can use gluten - free) 3 Tablespoons Xylitol Dash Sea Salt
Ingredients: 1 1/2 cups brown sugar 1 cup white sugar 3/4 cup
butter,
softened 2 eggs 1 tablespoon vanilla extract 2 cups all - purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon baking powder 1 cup oats 1 cup crispy rice cereal 1 cup flaked
coconut
2 eggs at room temperature, separated 2 cups gluten - free flour 3 Tbsp poppy seeds 2 tsp baking powder 1/2 tsp salt 1 lemon, zest and juice 1 cup milk (I used almond milk) 4 Tbsp
butter,
softened 1/2 cup or more sugar (I used 1/2 cup
coconut sugar)
* For cakey cookies use
softened clarified
butter and
coconut oil instead of melted.
Soak for 3 - 24 hours 1 cup of cashews in filtered water 2 bananas, super ripe 1/4 cup of lemon or orange juice — I used oj 1/4 cup of maple syrup 1/4 cup of
coconut oil, melted 3 tablespoons of
softened peanut
butter (I prefer Justin's) 1 teaspoon of vanilla extract
125g unsalted
butter —
softened 75g
coconut sugar 1/2 tsp vanilla extract 1 large egg100g wholewheat plain flour 75g plain flour 1/2 tsp bicarbonate of soda 1/2 tsp ground cinnamon 1/4 tsp salt 3/4 cup cooked and cooled Quinoa (easier to measure in cups) 50g sugar - free dark chocolate, roughly chopped
1/2 cup
softened vegan
butter or margarine (can also use
coconut oil but add 1 tbsp water) 1 cup packed brown sugar 1/4 cup plant - based milk (I use almond) 1 tsp vanilla 1 1/2 cups flour 1/4 cup cocoa powder 1 tsp baking soda 1 tsp baking powder 1/3 cup dairy - free chocolate chips 1/3 cupcandy canes (about 5 mini or 1 - 2 large) crushed
1 c Otto's Cassava Flour 1 t baking powder 1/4 t Redmond Real Salt 2 T
coconut sugar 1/4 c grass fed
butter,
softened 1/4 c maple syrup 3/4 full fat
coconut milk 1 t vanilla 1 egg
Beat the
softened butter and
Coconut sugar until pale and creamy.
Matcha
Coconut Cookies with Dark Chocolate 1 cup Anthony's Unsweetened
Coconut 1/2 cup Anthony's Blanched Almond Flour 1/3 cup Anthony's Organic Sugar 1/4 cup
butter, slightly
softened 1 tablespoon vanilla...
Pineapple
coconut cakes with pineapple syrup from Australian Gourmet Traveller Cakes: 65g unsalted
butter,
softened 75g caster sugar 1 egg 90 ml buttermilk 3/4 cup + 1/2 tablespoon (110g) self - rising flour 1/3 cup (30g) unsweetened desiccated
coconut 1/4 cup (25g) sweetened shredded
coconut 40g pineapple, finely diced Pineapple syrup: * 350g pineapple, coarsely chopped 130g caster sugar 3 small limes, juice only 50 ml white rum For pineapple syrup, combine pineapple, sugar, lime juice and 1/2 cup (120 ml) water in a saucepan and stir over medium - high heat until sugar dissolves.
First time I used
coconut oil instead of the plam shortening and second with
softened butter.
1/2 cup
butter,
softened 3/4 cup sugar 1 egg 1 teaspoon vanilla 1 teaspoon
coconut extract 1 1/2 cups flour 1/4 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda 3/4 cup shredded
coconut, divided 1/2 cup mini chocolate chips 2 tablespoons sliced almonds 6 snack size Almond Joy candy bars, chopped
1/2 cup Unsalted
Butter,
softened 1/4 cup Powdered Honey 3 Tablespoons Powdered
Coconut Sugar (powdered in a blender until fine) 2 teaspoons Molasses 2 teaspoons Almond Milk 1/2 teaspoon Pure Vanilla Extract 1/4 teaspoon Pink Salt 1 1/4 cup White Spelt Flour 1/3 cup sugar free Chocolate Chips or chopped Chocolate
3 Tbsp
coconut oil,
softened (warm is ok, melted is good, but try not to have it hot) 3 Tbsp of your favorite peanut
butter or other nut
butter a drizzle of sweetener (I always use a local version of this)-- you will probably want to taste the mixture and adjust the sweetener amount dash of sea salt or himalayan crystal salt (I use this)
I usually try to use the
coconut oil slightly
softened, but not totally melted... kind of like room temp
butter when I make regular chocolate chip cookies.
I made these almost exactly as the recipe says but my bf doesn't like
coconut oil so I used
softened earth balance
butter instead.
vanilla extract 1/2 cup
coconut sugar 1/4 cup whipped
butter,
softened 1/4 cup molasses Recipe Directions: Preheat oven to 350 degrees; mix dry ingredients in a small bowl and set aside.
Ingredients: 1 9 - inch pie crust [RECIPE] 2 large eggs 1/2 cup (1 stick)
butter or margarine,
softened 1/2 cup all - purpose flour 1/2 cup granulated sugar 1/2 cup packed brown sugar 1 cup combination of milk and white chocolate chips 3/4 cup flaked sweetened
coconut 3/4 cup chopped macadamia nuts
2 cups all - purpose flour 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon baking powder 1 cup (2 sticks) unsalted
butter,
softened (I used 1 tub of Smart Balance Light) 3/4 cup granulated sugar 3/4 cup packed light - brown sugar 2 large eggs 1 teaspoon pure vanilla extract 1 1/2 cups old - fashioned oats (not instant or quick - cooking) 6 ounces semisweet chocolate, cut into 1 / 4 - inch chunks (I used 1 cup of chocolate chips) 1/2 cup shredded unsweetened
coconut 3/4 cup pecans (3 ounces) Vegetable - oil cooking spray
CAKE: 6 TBS
coconut oil or
butter,
softened 1 1/2 cups blanched almond flour 1 tsp baking powder 1/2 tsp Celtic sea salt 3/4 cups SWERVE (or erythritol) 1 tsp stevia glycerite 4 eggs 1 tsp vanilla extract FILLING: 2 (8 oz) pkg cream cheese,
softened (or
coconut cream if dairy allergy) 1/4 cup SWERVE (or erythritol) 1 tsp stevia glycerite 2 tsp vanilla, divided CHOCOLATE ICING: 2 TBS
butter or
coconut oil 1 oz unsweetened baking chocolate 10 TBS heavy cream (or
coconut milk if diary allergy) 1/4 cup confectioner SWERVE (or erythritol) 1 tsp stevia glycerite
(run jar of
coconut butter under hot water to
soften.)
3/4 cup plus 2 Tablespoons
Coconut Sugar 1.5 Tablespoons Raw Honey or Maple Syrup 1/2 cup Unsalted
Butter, softened (can use vegan butter) 2 Large Eggs, room temperature (please use 3 eggs if smaller) 2 cups White Wheat Flour 1/2 teaspoon Sea Salt 1/2 teaspoon Baking Soda 1 1/2 teaspoons Baking Powder 1 1/2 teaspoons Cinnamon 1/2 teaspoon Nutmeg 1/4 teaspoon Cloves heaping 1/4 teaspoon Allspice 1 cup Almond or Coconut Milk with 2 teaspoons Fresh Lemon Juice 1 teaspoon Lemon Zest 1/2 teaspoon Vanilla Extract 1/2 cup Sugar - Free Powdered
Butter,
softened (can use vegan
butter) 2 Large Eggs, room temperature (please use 3 eggs if smaller) 2 cups White Wheat Flour 1/2 teaspoon Sea Salt 1/2 teaspoon Baking Soda 1 1/2 teaspoons Baking Powder 1 1/2 teaspoons Cinnamon 1/2 teaspoon Nutmeg 1/4 teaspoon Cloves heaping 1/4 teaspoon Allspice 1 cup Almond or Coconut Milk with 2 teaspoons Fresh Lemon Juice 1 teaspoon Lemon Zest 1/2 teaspoon Vanilla Extract 1/2 cup Sugar - Free Powdered
butter) 2 Large Eggs, room temperature (please use 3 eggs if smaller) 2 cups White Wheat Flour 1/2 teaspoon Sea Salt 1/2 teaspoon Baking Soda 1 1/2 teaspoons Baking Powder 1 1/2 teaspoons Cinnamon 1/2 teaspoon Nutmeg 1/4 teaspoon Cloves heaping 1/4 teaspoon Allspice 1 cup Almond or
Coconut Milk with 2 teaspoons Fresh Lemon Juice 1 teaspoon Lemon Zest 1/2 teaspoon Vanilla Extract 1/2 cup Sugar - Free Powdered Sugar
Chocolate Cupcakes: 1 cup plus 2 teaspoons Wheat Flour or White Wheat Flour 1/4 teaspoon Baking Soda 2 teaspoons Baking Powder 1 cup Cocoa Powder 1/4 teaspoon Salt 3 Tablespoons
Butter,
softened 3 Tablespoons Applesauce 1 3/4 cups
Coconut sugar 2 Large Eggs at room temperature 2 teaspoons Pure Vanilla Extract 1 cup 2 % Milk or Almond Milk