Coconut Cookie Chicks
13th April 2015
New You Boot Camp Pumpkin Cookie Balls
13th April 2015
Ingredients
- 1 cup coconut butter softenedÂ
- 2 tbsp coconut oil
- 1 tsp pure vanilla extract
- 1 tsp stevia
Coconut Butter
- 2 cups organic unsweetened coconut dried, shredded
Servings:
Instructions
PREP:
- 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.
- Enjoy!!!
