It’s September which means my appetite is focused on all things fall! This Apple Cinnamon Coconut Butter is one of my go-to favorites. It makes it’s way onto toast in the morning, onto sliced apples for a afternoon snack, or straight into my mouth by the spoonful for those late night cravings.
The awesome thing about this is that it doesn’t cost an arm and a leg like store-bought speciality coconut butters and it’s only 3 ingredients!
- shredded unsweetened coconut
- freeze dried apples
That’s it! Well, and a high powered food processor or blender strong enough to break down the coconut. If you’re mixture is on the dry side you can always add in a tablespoon or three of coconut oil to get things more on the liquid side.
I like to store my homemade coconut butter in weck jars, not only are they pretty they’re airtight. I also keep this in the pantry instead of the refrigerator so it doesn’t get rock solid. If you’re in a cooler climate you may need to run the jar under warm water for a few minutes to make it spreadable as well. It really depends on the temperature it’s stored under and how liquidy it was to begin with.
Apple Cinnamon Coconut Butter
- Add all ingredients to a high powered blender or food processor and blend on high until the mixture is liquid and smooth.
- You may need to stop and scrape down the sides every few minutes. If the mixture isn't liquid enough for spreading feel free to add in some coconut oil.