Tag Archives: coconut

Chocolate Toasted Coconut Butter (Paleo, Whole30, Vegan, AIP)

This paleo and vegan Chocolate Toasted Coconut Butter is your new go-to spread for all things sweet, and it takes only 3 ingredients to make! You’ll love its natural sweetness without any added sugar. 

Chocolate Toasted Coconut Butter (Paleo, Whole30, Vegan, AIP)

There are times that I just want a small bite of something sweet and yummy, without consuming a ton of sugar (basically everyday…) especially after a meal. If you know what I’m talking about, I think you will love this Chocolate Toasted Coconut Butter recipe that’s super easy and only takes 3 ingredients to make (1 of them being salt… so does that even count?).

If you’ve ever had coconut butter before, you probably love it as much as I do. It’s full of healthy fats, so creamy, and has a naturally sweet taste to it that’s hard to beat. What makes it even better tasting is when you make coconut butter out of toasted coconut chips. The toasting process really brings out the sweetness even more, the color turns golden brown, and you’ll just want to eat it by the spoonfuls.

Chocolate Toasted Coconut Butter (Paleo, Whole30, Vegan, AIP) Chocolate Toasted Coconut Butter (Paleo, Whole30, Vegan, AIP)

And when you add some chocolate goodness to that toasted coconut butter? It’s just magic. I recently started using carob powder in place of cacao or cocoa powder because it doesn’t contain any caffeine and still acts the same in recipes to give that chocolatey taste. It’s also AIP friendly, which means even those on an autoimmune protocol can enjoy this treat as well!

Ever since making this Chocolate Toasted Coconut Butter, I’ve been using it as a spread on gluten free toast, eating it plain with a spoon, and putting a dollop over 100% dark chocolate bars to give it a little bit of sweetness. It does harden once it’s cooled, but all you need to is heat it up in the microwave for 10 seconds, or run the jar under hot running water for a minute, and it’ll soften up quickly.

Whether you are paleo, AIP, keto, or vegan, this Chocolate Toasted Coconut Butter is a delicious and healthy treat you can enjoy anytime those sugar cravings hit!

Chocolate Toasted Coconut Butter (Paleo, Whole30, Vegan, AIP)Chocolate Toasted Coconut Butter (Paleo, Whole30, Vegan, AIP)

Chocolate Toasted Coconut Butter (Paleo, Whole30, Vegan, AIP)

Course: Condiment, Dessert
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 36 servings
Calories: 85 kcal
Author: Jean Choi

This paleo and vegan Chocolate Toasted Coconut Butter is your new go-to spread for all things sweet, and it takes only 3 ingredients to make! You'll love its natural sweetness without any added sugar. 

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Ingredients

Instructions

  1. Preheat oven to 350 degrees F. 

  2. Spread the coconut chips or shredded coconut in a thin layers on a baking sheet. Use 2 baking sheets, if needed.  

  3. Bake the coconut for 10-15 minutes, stirring every 3 minutes. Make sure to keep an eye on them and take them out when they are golden brown as they can burn quickly. Shredded coconut will toast much quicker than coconut flakes. 

  4. Cool the coconut for 15 minutes. 

  5. Add the coconut to a blender or a food processor and process until smooth and runny.

  6. Add carob powder and sea salt and blend together until well mixed. The coconut butter should be extremely runny and thin. 

  7. Pour into jar with an airtight lid. It will firm up as it cools. Store at room temperature.

  8. The oil may separate and float to the top once it's fully cooled, while the coconut butter will harden. You can heat it up slightly (10 seconds in the microwave or run the jar under hot water) and stir together before using. 

  9. It will keep for up to a year at room temperature, but highly unlikely that it'll last that long!

Nutrition Facts
Chocolate Toasted Coconut Butter (Paleo, Whole30, Vegan, AIP)
Amount Per Serving (1 tbsp)
Calories 85 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 7g 35%
Sodium 21mg 1%
Potassium 76mg 2%
Total Carbohydrates 3g 1%
Dietary Fiber 2g 8%
Sugars 1g
Vitamin C 0.2%
Calcium 0.7%
Iron 2.5%
* Percent Daily Values are based on a 2000 calorie diet.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce

These crispy, oven-baked Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce are Whole30-friendly and so deliciously addicting!

Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce

This is one of those recipes that I want to make ALL the time. My family spent last Thanksgiving in Hawaii (yes, almost a year ago), and I saw coconut shrimp on the menu at one of the restaurants. It sounded soooo delicious, but unfortunately, it contained flour and breadcrumbs so I couldn’t order it with my gluten intolerance. I remember drooling at how delicious it looked when the servers carried the dish to other tables. 

Ever since, I’ve been meaning to recreate an allergen-free version at home and I finally got around to it recently. This Paleo Coconut Shrimp is soooo yummy and addicting, and it’s not even deep fried! You just bake it in the oven for 20 minutes, and you get a golden, crunchy exterior that you just can’t get enough of.

Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce

While the Paleo Coconut Shrimp is delicious on its own, the Sriracha Mayo Dipping Sauce is what really pulls this recipe together. I mean, this sauce is honestly good on it own and we may or may not have been eating it by the spoonful. I highly recommend you make it and I promise you’ll want to put it on everything!

Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce

Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce

Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce

Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce

Course: Appetizer, Main Course, Sauce
Cuisine: Caribbean
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Author: Jean Choi

These crispy, oven-baked Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce are Whole30-friendly and so deliciously addicting!

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Ingredients

Sriracha Mayo Dipping Sauce

Paleo Coconut Shrimp

  • 1 lb raw shrimp, peeled and deveined
  • 1/4 cup tapioca starch
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 large egg, whisked
  • 1 cup shredded coconut
  • 1 tsp sea salt

Instructions

  1. Prepare the sauce. Mix all the ingredients together and whisking the ingredients together.
  2. Refrigerate until ready to use.
  3. Preheat oven to 400 degrees F, and line a baking sheet with parchment paper.
  4. Rinse shrimp and pat dry with paper towels.
  5. Prepare an assembly line of three bowls: one with tapioca starch, garlic powder, and onion powder; one with whisked egg; and lastly, one with shredded coconut and sea salt.
  6. Dredge the shrimp in the tapioca starch mixture, then the egg, and then coat well with shredded coconut.
  7. Repeat for the rest of the shrimp and place on the prepared baking sheet
  8. Bake for 20 minutes, flipping halfway through.
  9. Serve immediately with Sriracha Mayo Dipping Sauce.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

 

Goji Berry Paleo Granola

This grain-free Goji Berry Paleo Granola is easy to make and has those crunchy clusters that everyone loves! So much tastier than the store-bought variety.

Goji Berry Paleo Granola

There was a point in my life when I used to eat granola ALL the time in my yogurt, with milk, and just on its own. However, when I realized that I had a difficult time digesting certain grains like oats, I had to put an end to this habit as most granola on the market have some kind of grain in them.

Well, my habit is back in full force these days because I recently made myself some grain-free paleo granola and it turned into the most addicting treat I’ve had in a long time.

Goji Berry Paleo GranolaGoji Berry Paleo Granola

When it comes to granola, my favorite part about them is the big crunchy clusters that are stuck together. I don’t love the ones that are separated and they just aren’t as fun to eat. Because of this, I made sure to make my paleo version with as many clusters as possible, so I know you’ll love these if you are like me!

I also added some dried goji berries because they are currently my favorite dried fruit, and they are chock full of antioxidants and anti-inflammatory compounds. They even have up to 500 times more vitamin C than oranges! However, if you don’t have goji berries or you aren’t a fan, you can substitute with any other dried fruit that you like.

Hope you love these Goji Berry Paleo Granola as much as I do, because they are so much cheaper and tastier than the store-bought variety and you’ll want to eat it all in one sitting!

Goji Berry Paleo GranolaGoji Berry Paleo Granola

Goji Berry Paleo Granola

Goji Berry Paleo Granola

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Author: Jean Choi
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Ingredients

  • 1 cup raw almonds
  • 1 cup raw cashews
  • 1/2 cup raw pumpkin seeds
  • 1/2 cup sunflower seeds
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup dried goji berries (or any other dried fruit you like)
  • 3 tbsp coconut oil, melted
  • 1/4 cup raw honey
  • 1 tsp pure vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp sea salt

Instructions

  1. Preheat oven to 300 degrees F and line a baking sheet with parchment paper.
  2. Place almonds, cashews, and pumpkin seeds in a food processor, and pulse several times to break into small chunks. Pour into a mixing bowl.
  3. Add sunflower seeds, shredded coconut, and goji berries to the nut mixture.
  4. Place coconut oil, honey, vanilla extract, cinnamon, and sea salt in a saucepan, and heat over medium-low heat until coconut oil and honey are melted. Whisk to combine.
  5. Pour the liquid mixture into the mixing bowl, and stir well to make sure everything is evenly coated.
  6. Transfer the granola mixture on the parchment paper and spread out evenly.
  7. Bake for 20-25 minutes, stirring half way through.
  8. Remove from oven and press down on the granola mixture to form a tight and flat layer.
  9. Cool for 20 minutes or until hardened. Break into clusters, and store in an airtight container in the refrigerator for lasting freshness.
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.