Well, we already know that I hate baking, which to be honest, does not make any sense, even to me! But this Gingerbread Coconut Butter surely makes me want to bake more…

I mean, I like to make things. I DEF like to decorate things.  (Have you seen my eyeliner???)  And I’ve made pretty impressive stuff for my friends and family.  For instance I made a Darth Maul cake for my nephew’s bday.

I MADE DAT. Although, I cannot be sure why I thought we only needed to eat Darth Maul’s forehead and waistband…

I DIGRESS.

Baking takes so long and you have to be so precise and you have to wait until it’s done baking to even know if it’s good?

UUUUUUUUUUUGH *slumps into limp pile* It’s just duuuuuuumb.

However, I have found a way around said torture that stands betwixt us and dessert: FAKING- When you make a dessert thing by throwing stuff together and then it’s done.

TA-DAAAAAA!  You’re very welcome.

My point: GINGERBREAD COCONUT BUTTER.

Coconut butter, or coconut manna as some call it, is not all that cost effective!  So I encourage you all to buy a $500 blender so you can make this ultra cheap version. Jk jk!  You can use a food processor or a much cheaper high-speed blender instead.

Trader Joe’s has 8oz bags of organic unsweetened coconut shreds for TWO DOLLAAAAARS PEOPLE.  Any old organic unsweetened coconut shreds will do though! 😀

Slap them shreds in your magical spinny blendy device and blend, scraping down the sides as needed.  I used a Vitamix for this on 4, for two minutes, because I’m impatient, but you can do five if you like your buttah sexy smooth. If using a different device, I’d blend on medium for 5-10 minutes.

Slap them shreds in your magical spinny blendy device and blend, scraping down the sides as needed.  I used a Vitamix for this on 4, for two minutes, because I’m impatient, but you can do five if you like your buttah sexy smooth. If using a different device, I’d blend on medium for 5-10 minutes.

Then add spices and molasses and blend to incorporate, scraping the sides of your bowl/blender if ya need to. The mixture will begin to get clumpy, and look a bit dry. And that’s a-okay!

YER DUN!

Now you can scrape out your coconut butter into a bowl for quick dipping! Or if you’re fancy (like moi!) you can press into a fun little gingerbread cake mold and refrigerate to make a little gingerbread house! Cuuuuuuute!

Enjoy!

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Gingerbread Coconut Butter

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• 
  Author: Carlie
• 
  Prep Time: 15 minutes
• 
  Total Time: 15 minutes
• 
  Yield: 6 1x

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Ingredients

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1 8oz bag unsweetened coconut shreds

2 tbsp blackstrap molasses

1 tbsp powdered ginger

3/4 tsp cinnamon

1/4 tsp ground clove

1/4 tsp ground nutmeg

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Instructions

1. Blend coconut shreds in food processor or high speed blender on medium for 5-10 minutes, scraping down the sides when needed. In Vitamix, blend on 4 for a minimum of two minutes.
2. Add all other ingredients and blend until incorporated. Mixture will start to look a bit dry and crumbly.
3. Scrape out coconut butter into container for dipping with cookies or fruit (or spoon!), or into a festive silicone mold.

Notes

Keeps in the refrigerator for months.  This will cause it to be VERY HARD. If dipping, be sure to warm up coconut butter by placing the container in a bowl of warm water. Or bring out your fun shaped coconut butter to come to room temperature before serving.

• Category: Dessert
• Method: Blender
• Cuisine: Healthy Treats

Keywords: Gingerbread Coconut Butter