@Trixie- you want to heat the coconut butter in the jar. it will be solid at room temp, so you wont be able to remove it from the jar. it can be a little tricky mixing the coconut butter for the first time. you want to make sure not to heat it too much or it will burn. best to follow the directions we posted above. try to be patient, it can be frustrating because you have to stir it very slowly at first. the oils at the top will be liquid, and the rest of the coconut butter will still be solid. i found that another way to help it start to mix is to just continue to stick your knife all the way into the jar to create some space for the oils to travel down into the rest of the butter. if you aren't careful, the oils will spill over the top.
yummm, do you think i could substitute coconut oil for the palm (in the frosting recipe)? have you every tried that? i would love to make this tomorrow to ice the beautiful chocolate cake that I make from your blog. thanks!
Love this! I have discovered on my Primal/Paleo food creations I don't tolerate chocolate very much. This looks fabulous and I love that the sweetness comes from stevia. I can't wait to try this! Thanks for sharing, fellow Pittsburgher!
Just came across this site from "heal, balance, live" Looks like a yummy recipe-but I'm having a hard time locating the palm shortening here in Australia-do you have any replacement recommendations? Cheers!
i have been thinking about these for a while now, and wondering what the texture is like? i have never sweetened with just dates, and wonder if they render the recipe as sticky, or still cakey. they look awesome! peace, liz
oh my!!! speechless;-)
ReplyDeleteWOW, you're so creative!! BTW: Do you put the jar of Coconut Butter in the micro?? Or do you scoop some into a bowl then microwave??
ReplyDeleteThanks!
ReplyDelete@Trixie- you want to heat the coconut butter in the jar. it will be solid at room temp, so you wont be able to remove it from the jar. it can be a little tricky mixing the coconut butter for the first time. you want to make sure not to heat it too much or it will burn. best to follow the directions we posted above. try to be patient, it can be frustrating because you have to stir it very slowly at first. the oils at the top will be liquid, and the rest of the coconut butter will still be solid. i found that another way to help it start to mix is to just continue to stick your knife all the way into the jar to create some space for the oils to travel down into the rest of the butter. if you aren't careful, the oils will spill over the top.
good luck!
Okay,thanx!! I'll try your trick:)
ReplyDeleteyummm, do you think i could substitute coconut oil for the palm (in the frosting recipe)? have you every tried that?
ReplyDeletei would love to make this tomorrow to ice the beautiful chocolate cake that I make from your blog.
thanks!
Hey Kathryn,
ReplyDeleteWe haven't tried using coconut oil in a frosting. There are a few recipes on the internet that you can give a try, but we haven't done one yet.
Love this! I have discovered on my Primal/Paleo food creations I don't tolerate chocolate very much. This looks fabulous and I love that the sweetness comes from stevia. I can't wait to try this! Thanks for sharing, fellow Pittsburgher!
ReplyDeleteI absolutely love this recipe, I changed it up a bit and can't wait to make it again! Thank you
ReplyDeletehttp://heal-balance-live.blogspot.com/2011/03/recipe-review-coconut-butter-blondies.html
Just came across this site from "heal, balance, live" Looks like a yummy recipe-but I'm having a hard time locating the palm shortening here in Australia-do you have any replacement recommendations? Cheers!
ReplyDeletei have been thinking about these for a while now, and wondering what the texture is like? i have never sweetened with just dates, and wonder if they render the recipe as sticky, or still cakey.
ReplyDeletethey look awesome!
peace,
liz