Put the dried coconut in the food processor or blender. Mix on high speed, scraping down the sides often for approximately 18 or 19 minutes, until a thick paste is formed.
3 Minutes- The coconut breaks down into clumps.
5-8 Minutes- The coconut starts to look more sandy and paste-like. Scrape down the sides of the processor as often as necessary to continue processing the coconut.
11-15 Minutes- The coconut starts to pull together into a buttery paste. Continue to scrape down the sides of the processor regularly.
Finished- The coconut has been ground to the consistency of peanut butter, thick and spreadable. Store the Coconut Butter in a small jar in the fridge, scraping up spoonfuls and microwaving for 10-15 seconds to soften and serve.
Melt coconut butter with coconut oil. Stir in vanilla extract and stevia. Pour into silicone bunny molds.
Refrigerate or freeze until hardened about 30 minutes to an hour.
Store at room temperature or freeze or refrigerate until ready to serve.