2 ½ cups desiccated coconut
1 ½ cups pitted dates, soaked for 20 minutes in warm (but not hot) water
Put dates and coconut in blender/food processor until dates are well chopped into a mash, then press into a 9 inch (22 cm) pie dish. When firm and even, put into frig to chill.
Flesh of 2 large or 3 small avocadoes
1 banana (optional)
3 tablespoons of raw honey (optional)
3 tablespoons of coconut butter
10 tablespoons of cocoa powder
2 cups pitted dates
Put all ingredients into blender or food processor and blend into a thick, creamy, mousse-like texture. Put this into chilled pie crust. Chill for one hour before serving.
NOTE: If you can’t find anywhere to buy coconut butter then make your own as follows – trust me, it’s easier than it looks and you can use it for all sorts of things.
Makes 1 to 2 cups
Buy unsweetened, dried coconut, either shredded or flakes. The flakes often turn into a smoother butter than shredded coconut does. Do not use desiccated, sweetened, reduced fat or fresh coconut.
Both a food processor and a high-powdered blender can make coconut butter. (Pros of using a food processor: It’s easier to make smaller batches in a food processor and you don’t have to scrape the sides down much. It’s also easier to scrape the finished butter out. Cons of using a food processor: Takes longer and sometimes the butter isn’t quite as smooth. Pros of using a high-powered blender: Takes a shorter amount of time and can result in a smoother butter. You can make larger batches, but should add the coconut flakes a few cups at a time as you blend. Cons of using a high-powered blender: You have to scrape down the sides/push the flakes down more often. Some blenders get really hot and burn out if too much coconut is added at once. It’s harder to remove the finished butter).
Put at least 4 cups (or 7 ounces/200g) of coconut flakes/shreds into your food processor/blender. Less than that and it’s hard to get the right consistency. This will make between 1 to 2 cups of butter.
Be patient. The coconut needs to be blended for 15 to 20 minutes in a food processor and half that amount of time or even less in a blender.
Stop and scrape down the sides of the machine as needed if the blade isn’t catching and blending the coconut.
The coconut will go through three stages on its way to turning into butter. First the texture will be finely shredded, then thin out into a grainy liquid, then finally turn into a smooth, thick liquid. The finished butter will seem runny, but when you taste it the texture will be like thick, sticky, slightly grainy peanut butter
Pour the butter into a glass jar and let it cool to room temperature so it has a solid but spreadable consistency.
Cover the jar with a lid and store at room temperature. There is no need to refrigerate coconut butter.
TIP: Warming the coconut butter up just slightly (10 seconds in the microwave) makes the texture smoother and softer.