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true to our makings

heal with fabulous food

January 14, 2018 By Lisa Leave a Comment

Coconut Butter Fingers

These coconut butter fingers are a decadent treat that can be made ahead when entertaining, or as keto-friendly fat bombs.

Coconut butter is just like other nut butters — it is made from the finely ground up meat of the coconut. It’s a firm butter, so warm it gently until it can be stirred. I use Artisana Organics brand.

You’ll need a silicone candy or ice-cube mould with the ‘stick’ shape to make the fingers. I found mine at Ikea, but here’s another example. My mould makes 6 fingers, of 1.5 tbsp volume each.

Here’s how the fingers look when you pop them out of the moulds.

Finally, a word about chocolate. You can make your own chocolate coating by melting unsweetened baker’s chocolate and sweetening with stevia but I don’t recommend it unless you’re experienced with  chocolate-melting and tempering. Overheating or adding liquid stevia will easily cause the chocolate to seize. Instead, I suggest having a professional chocolatier make the chocolate for you. In other words, use your favourite high-quality, ready-made, extra-dark chocolate! Just Us! and Hu (both 70%) are good choices for their fabulous craftsmanship and ingredient lists, or, if you’re keto and every carb counts, you might prefer Lindt 85% or 90% for example.

Butter Fingers

Butter Fingers

Coconut Butter Fingers

Created by Lisa on January 14, 2018

Coconut Butter Fingers

  • Total Time: 1h 30m
  • Yield: 6 fingers
  • Category: Treats

Ingredients

  • 2 oz dark chocolate
  • 1 tbsp. coconut oil
  • 7 oz coconut butter

Instructions

  1. In a sauce pot over low heat, gently warm the coconut butter until it can be stirred.
  2. Scoop the coconut butter into a stick-shaped silicone mould. Smooth down the surface with a spatula. Refrigerate 1 hour.
  3. In a sauce pan with a spout, warm the chocolate gently just until it melts. Stir in the coconut oil.
  4. Remove the fingers from the mould onto a piece of waxed or parchment paper.
  5. Slowly and carefully pour the melted chocolate from the spout, along the length of the fingers to create an even coat.
  6. Pop the fingers back in the fridge to set the chocolate before serving.
  7. Store in the refrigerator.
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Filed Under: Recipes, Treats Tagged With: chocolate, coconut, coconut butter, fat bombs

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About True to Our Makings

Lisa is a certified health coach. Lisa spends her free time writing, running, kayaking, watching Corrie, and making a big primal mess in the kitchen.

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