I know, its not even December yet and I am posting my second Christmas recipe… ya girl just cant help herself. Even though I’ve made these Christmas themed they obviously would be delicious any time of the year!
Making your own coconut butter is oh so simple, all you need is lots of shredded coconut and a food processor! This recipe makes a lot more then is needed, so store it in a jar and add it to errythang’. It is delicious on porridge or as a dip for fruit, but just be aware it will go solid at room temperature, just warm gently under hot water or in the microwave to soften.
Coconut Butter
250g desiccated coconut
- Place the coconut into a food processor and blend until it becomes really smooth almost like a liquid – will take around 5-10 minutes and you may need to scrape down the sides once or twice. Pour into a jar.
Peppermint & Date Truffles
- 1/2 cup coconut butter
- 1 -2 tsp peppermint oil
- 1 tbsp rice malt syrup or maple syrup
- 100g dark chocolate – I used 90%
- 18 medjool dates
- peppermint candy canes to decorate
- Place coconut butter, peppermint oil and rice malt into a bowl and mix to combine
- Slice dates open – not the whole way through – and remove the seeds
- Use a small spoon to fill each date with the coconut butter mixture and place onto some non stick baking paper
- Once all dates are filled, melt the chocolate and crush the candy canes to use for decorations
- Dip the dates into the melted chocolate and sprinkle with the candy cane dust
- Place into the fridge until the chocolate is set and then eat! Store in the fridge.
