A little while ago, I told you how much I adore coconut butter. My passion has not abated in the slightest, and I continue to enjoy it as the divine treat that it is — here’s 20+ recipes to use coconut butter if you’re curious to know more.
But the tricky thing about coconut butter is how temperature-sensitive it is. Depending on the season, my jar of coconut butter can be super runny, which I don’t find the most pleasant consistency for eating with a spoon, or so solid you need a pickaxe to dig in.
So I’ve found a neat little way to make sure I have coconut butter available in a snack-friendly format at all times. You know, for emergencies.
I use my silicone chocolate bar molds — the very ones I bought to make these knock-your-socks-off caramelized sesame chocolate bars — to create these coconut butter bars, easily broken up into squares for popping into your mouth.
All it takes is to soften the coconut butter in a hot water bath (unless it’s summer and the coconut butter is creamy already), so you can pour it into the molds and put them into the fridge to set completely.
I sprinkle on a bit of sea salt, because it brings out the flavor of the coconut butter in the most flattering way. But I leave it at that in terms of flavorings, and pair my squares with banana slices, plump dates, or squares of dark chocolate.
You could, however, dream up all kinds of ways to guild the coconut butter bar lily by adding some delicious mix-ins:
- Cacao nibs or chocolate chips,
- Chopped nuts or seeds,
- Freshly grated citrus zest,
- Freeze-dried berries or banana chips,
- Spices such as chili flakes, vanilla powder, or fresh cinnamon (I use fresh cinnamon from Cinnamon Hill),
- Bacon bits (I’m only half kidding).
How would you eat these coconut butter bars?
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- 1 jar coconut butter, such as Nutiva's Coconut Manna, about 450 grams (15 ounces)
- Fleur de sel or other flaky sea salt, for sprinkling
- 3 silicone chocolate bar molds, or other silicone molds such as mini-financier molds
- If the coconut butter is creamy at room temperature, simply stir with a fork to combine well.
- If the coconut butter is set at room temperature, place the jar of coconut butter in a large heatproof bowl. Pour in boiling water to reach the neck of the jar and allow to rest for 20 minutes. Remove the jar from the water, dry it, and stir the contents with a fork until thoroughly combined.
- Place the silicone chocolate bar molds on a tray.
- Pour the coconut butter into the molds, not quite filling them to the top as the coconut butter will expand slightly when set. If using a different shape of mold, I recommend you form a layer not much thicker than 1 cm (1/3 inch). (If you have extra coconut butter, just keep it in the jar for another use or another batch.)
- Sprinkle the surface with fleur de sel. (I like quite a bit of salt, but adjust to your own taste.)
- Transfer the tray to the refrigerator and allow the coconut butter bars to set completely, about 2 hours.
- Unmold the bars and transfer to an airtight container. They'll keep in the fridge for weeks.