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
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- 4 cups unsweetened shredded coconut
- 2 ounces freeze dried apples
- 2 teaspoons ground cinnamon
- 1 tablespoon maple syrup optional
More TIPS about this paleo recipe in the post above!
- 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.
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.