Hi, I'm Kim

Hi, I’m Kim Christensen, M.Om., Dipl.OM, L.Ac. I’m a licensed acupuncturist, herbalist, and owner of Constellation Acupuncture & Healing Arts in Minneapolis, Minnesota. Back before going to school and becoming a healthcare practitioner, Affairs of Living was my creative outlet while healing from chronic health issues. These days, I'm in a new phase of life, and this website is no longer updated.

Want to stay up to date? Check out my new website www.constellationacu.com.

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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

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Sin in a Jar a.k.a. Homemade Coconut, Cacao & Goji Butter (gluten free, vegan, raw options)

Really. This tastes like pure sin!

I am trying to come up with tasty grain-free, nut-free sweet treats, and this definitely fits the bill. Wow.

 Not long ago, Heather over at Heather Eats Almond Butter tried her hand at making her own coconut butter. I'd seen similar posts online, and had thought about it myself, so I finally decided to give it a try with the coconut I had in my refrigerator.  I had purchased a bunch forgetting that I already had a large bag in my fridge. Oops.  This was the perfect solution!  Never one to be happy leaving things as is, I decided to pimp out my coconut butter and add cacao nibs and goji berries.  It is a lot like the fancy raw coconut butter blends made by Artisana and Wilderness Family Naturals and other great companies, but monumentally more economical.  Many of those have added agave nectar or other sweeteners, and I don't necessarily want all that sugar.

It was definitely an experimental process; I made it in my food processor, and thought I was going to wear the poor thing out completely, but it hung in there like a champ.  I ended up with a mostly smooth yet slightly nubby butter that was killer.  Because it was slightly warm from all the processing, the fat had liquified, resulting in a thinner, decadent chocolate sauce.  Rich, sweet, chocolatey, oh my!  Sinful!

Well, not really, but it sure tastes like it.

It would have been fine as it was, but ever curious, I then put the finished butter in my VitaMix to see if I could make it smoother and creamier.  It became like velvet in no time, no leftover nubs or nibs to be found (oh Vita-Mix, I love you).  After licking out both my food processor and my blending container, I put it in a jar and set it out to cool.  This morning it was solid and creamy, just like store-bought coconut butter, but so much better! Amazing!

Eat it on crackers. Drizzle it over pancakes or waffles. Spread it on carrots (surprisingly good, in my opinion).  Swirl it into oatmeal or other breakfast porridge. Eat it out of the jar with a spoon.  Make truffles. Use it on cupcakes. Do anything with it!  

Sin in a Jar (Coconut, Cacao & Goji Butter)

This recipe is very flexible; add sweetener or not to fit your tastes.  I added a tablespoon or so of carob powder for extra chocolatey goodness.

4 cups shredded, unsweetened coconut
1/2 cup cacao nibs
1/2 cup goji berries
2 Tbsp melted coconut oil
pinch sea salt
optional: stevia liquid or powdered extract, to taste 
optional: 1 Tbsp raw carob powder (or toasted, if you don't care about being raw)

Place coconut, cacao nibs, and goji berries in a food processor. Pulse a few times, then process on high until you have a fine powder, about 3-4 minutes. You may have to shut it off and scrape down your sides periodically.  Once everything is finely ground, add melted coconut oil while the processor is running on high.  Things should turn smooth and start flowing freely; if not, try adding more coconut butter.  Let it run for about 8-10 minutes or until it reaches your desired smoothness.  It won't be totally smooth, there will still be some little nubby pieces remaining, but will be mostly smooth.  Transfer to a jar and let cool before screwing on the lid.  It will become firm once it cools.  It can be stored at room temperature.

NOTE: Feeling experimental, I then transferred my processed butter to my Vita-Mix to see if I could get it smoother, and let it run on high for about 3 minutes. It became smooth like velvet, and totally creamy, no nubs or nibs or anything.  Then I put it in the jar and let it cool.  I dirtied a lot of appliances that way, but got what I wanted so it was worth it. NExt time I am going to try making it entirely in a Vita-Mix and see what happens!

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Reader Comments (5)

Love the name! I can imagine what it must taste like. . . mmmmmm! ;)

April 17, 2010 | Unregistered CommenterRicki

Good for you, girly =)

April 17, 2010 | Unregistered CommenterKyle

Yuuummm! I don't have many of the ingredients you used for this on hand, but wow.. I'm still bookmarking this to hopefully try sometime! You're so creative and inspiring! :)

April 18, 2010 | Unregistered CommenterAubree Cherie

Oh my! I have been dreaming of something like this. I will have to try. Thanks for sharing! So sinful ;)

April 18, 2010 | Unregistered CommenterStephanie


April 18, 2010 | Unregistered CommenterIsle Dance
Sorry, no comments/questions allowed right now.
Hi reader! My schedule as full-time grad student with two part-time jobs doesn't allow me the time to manage comments. I hope you enjoy what you find and can figure out answers to any questions you may have. xo