Cake batter coconut butter you ask? Yes there is such a thing. There is actually a brand that sells this very flavor at health food stores. While their version is delicious, it goes for $12 a jar! That seems a little pricey to me. So I thought I would make my own version of cake batter coconut butter. You can use this delicious coconut butter in place of nut butters, spread it on toast, mix some in overnight oats, or just eat it with a spoon. I had a
couple a lot of spoonfuls while I was making it. I think I may also have a few plans for this cake batter coconut butter in future dessert recipes.
This homemade coconut butter will harden once it is stored in the fridge. All you need to do is stick the jar in a bowl of warm water and it softens right up. If you can’t find macadamia nuts near you, I think cashews would work as well. However, I think the buttery texture and flavor of the macadamia nuts adds to the cake batter flavor.
Cake Batter Coconut Butter
Yields 1 cup butter
In just five minutes, you could have a delicious spread. It's like cake batter without the guilt!
5 minPrep Time
5 minTotal Time
- 1 cup raw macadamia nuts
- 1 cup coconut butter
- 1/4 cup maple syrup
- 2 tsp vanilla beans
- 1/4 tsp sea salt
- In a food processor , mix the macadamia nuts for a couple minutes. They will get buttery pretty fast.
- Then add in the remaining ingredients and process until smooth.
- If your mixture is a little thick, you can always add a bit of oil or water to get the consistency you like.
This butter will harden in the fridge. All you need to do it stick the jar in a bowl of hot water and it will soften right up. I store mine in a mason jar. Enjoy!