Honey and Sea Salted Coconut Butter

Gluten Free, Wheat Free, Dairy Free, Egg Free, Grain Free

This is my new obsession. Its sweet and tastes almost like white chocolate. Its a great alternative for nut butters especially for those who are allergic, and its lovely for stuffing into dates or making chocolate nut butter stuffed cups with.


250g unsweetened coconut chips*

20g honey (use agave or maple syrup to make vegan)

pinch of sea salt

* Note: I bought the coconut chips in Supervalu. You can also get them in most health food stores.


1) Preheat the oven to 180°C (fan oven).

2) Place the coconut chips on a baking tray and bake in the oven for around 8 minutes (until browned. Keep and eye and don’t let them burn).

3) Allow to cool for a few minutes.

4) Place the roasted chips in a blender (you may need to do half first and grind down and then add the other half to the same blender if your using a smaller blender such as a nutribullet).

5) Blend until smooth.

6) Add the honey and sea salt. Blend again (the butter will thicken and won’t be as liquid as it was previously).

7) Place in a jar to store.

* Note the butter will solidify on storage (particularly if its cool). If it is heated in the microwave for a few seconds it turns back to liquid.