Artisana Coconut Butter
Warm it up, mix it up, and spread the flavor! Freshly made from whole coconut flesh, our Raw Coconut Butter is a whole food, not just oil. This delicious “cream” melts in your mouth with full coconut flavor and aroma, while giving you whole coconut nutrition: oil, dietary fiber, protein, vitamins, and minerals. No additives—only pure, unadulterated coconut.
We call our Raw Coconut Butter a “butter” because it has more in common with nut butters than coconut oil. That’s because it is made from the whole flesh of the coconut; it’s also spreadable when slightly soft. Others call it coconut cream because it is so creamy when soft. Everyone, however, calls it delicious and unbelievable!
Our Raw Coconut Butter is soft at above 80° F. and solid at lower temperatures. You can soften it by putting the jar inside a bowl of warm water; then stir well for a creamy, smooth texture.
Add it to smoothies, fruit salads, sauces, salad dressings, and baked goods. Use it as a topping for ice cream, mix with cacao nibs or fruit to create your own dessert sensations, or eat it right out of the jar. Delectable!
Our Raw Coconut Butter is made using a low-temperature process (below 115° F.) that preserves the vital enzymes, vitamins, and proteins. It is made from 100% certified organic coconut, with no preservatives or other additives, in a facility that does not process any peanut, gluten, or dairy products.
Ingredients: Organic, raw coconut
Raw Nut Butters—Frequently Asked Questions
Are the nuts soaked before being made into nut butters?
The short answer is no. The raw nuts are not soaked prior to being crafted into tasty, healthy, organic, raw nut butters. All of the nuts and seeds used can sprout or grow when germinated/soaked. Soaking the nuts and seeds adds a lot of water (even after dehydrating) and definitely adds bacteria and moisture—reducing shelf life to just a few days.
Why are there cashews in your Walnut Butter and your Pecan Butter?
There are a few reasons cashews are put into these two highly acclaimed organic, raw nut butters. Cashews make the walnut and pecan butters more creamy and spreadable. Cashews also act as a natural sweetener to temper the natural bitterness of the walnut and pecan skins (which are left in for their health benefits).
Why doesn’t it say “cashew” in the name of your Walnut and Pecan Butters?
Our Walnut and Pecan Butters weren’t named “Walnut/Cashew Butter” and “Pecan/Cashew Butter” for a reason: cashews were used as a natural additive to make them more creamy and spreadable and for added natural sweetness.
However, the labels on these products will be changing so that they will say “with cashews” near the bottom of the front panel. This is so that you won't have to look so closely at the ingredient panel in order to see that these nut butters contain cashews, an allergen for some people. These nut butters will remain the same great tasting and healthy foods as they were—this will only be a label change.
Do your nut butters need to be refrigerated?
All of our raw, organic nut butters are shelf stable. What this means is that they do not need refrigeration for more than 18 months after they are produced.
As a general rule, we advise that if you do not plan on opening them for longer than 1-2 months, refrigeration is good.
If you plan on using any of our nut butters in the immediate month, then refrigeration is not necessary. It will be easier to use them if they are at room temperature.
Also, mix the nut butters well after opening. You only need to do it once after opening, and it really helps to insure a consistent flavor and even disbursement of all the healthy raw oils.
How should I use your nut butters? On bread?
Great question... You can use our nut butters on bread or toast instead of peanut butter. But a lot of people enjoy them in a whole bunch of ways that can really improve the taste, texture, and nutrition of many other foods.
Try some of these ideas:
- Spread on bread for a nut butter and jam sandwich
- Add a tablespoon to cereal as a morning energy boost
- Add a tablespoon to yogurt to achieve a wonderfully nutty, deeper flavor and greater texture
- Add to salad dressings or drizzle over salads
- Make great satay sauces
- Add to fruit shakes or ice cream shakes, or make date/nut shakes
- Add to ice cream—make a sundae
- Add to brownies, cookies, cakes, or pies (pecan pie, walnut brownies, etc.)
- Make almond, walnut, or cashew milk by adding to water and blending. (Try adding water to the last bit of nut butter at the bottom of the jar, then add some other ingredients like agave and maybe some maca, and then put the lid on and shake it. Then (you guessed it), drink it up or take it somewhere to enjoy later.
My son has tree nut allergies. Is your coconut butter or tahini safe for him to eat? Could there be traces of nuts present?
There are no peanuts in our facility, but there are other known allergens, tree nuts and soy. Work is done to insure that there is no cross contamination of products—including thoroughly cleaning utensils, machinery, and storage units. If your son was allergic to walnuts, for example, and the machinery wasn’t cleaned after making walnut butter, the risk of your son having a reaction would be significantly increased. As mentioned, all the equipment and other items are cleaned between the making of different products. Also, separate production runs, and longer runs, are done to insure that the risk of trace amounts will be minimized to a smaller portion of the product. However, there is a risk of trace amounts that cannot be totally eliminated without an isolated equipment line.
