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
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