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Coconut Butter Berry Bomb

Coconut Butter Berry Bomb
July 26, 2016 Julie Canales


Say that 5 times fast.
Over the past 8 weeks or so, I have been following a very detailed food plan that falls somewhere in between a strict AIP (Auto Immune Paleo) diet, and a diet that is also tailored to my unique individual needs, avoiding things that may be considered perfectly healthy for others (certain vegetables, fruits, etc.), while for me, can cause some inflammation, due to allergies and intolerances.   And, since inflammation is the root of all sickness and disease, particularly in the gut, what you put into your body is really, really important.  So, due to my own autoimmune condition that comes and goes in a wave of symptoms,  I’m currently avoiding a lot and doing my best to not feel deprived or unsatisfied in the process.

Long story even longer, I’m not left with a wide array of sweets I can indulge in.  Which makes a person like me, who enjoys my occasional Hail Merry and Nada Moo ice cream, get crafty. I have become slightly addicted to coconut butter.  I know- I’m REALLY living on the edge here. Can I live?!!  I got a little bored of simply sticking a spoon in the jar so, I made these.  And they. Are. Delicious. Like candy.  They also kind of remind me of these little yogurt bars my mom used to eat in the 80’s- that I’m pretty sure are horrible for you by today’s standards- and I loved them.  They’re also a really awesome source of high quality saturated fat which helps keep your immune system strong, hormones balanced, keep the mind thinking clearly, and give you  solid energy throughout your day.

I don’t have any exact measurements because when I saw that in just a few days I had gone through half of the jar with my nightly spoonings (can I use that term right now?…is this a term?), I acted really fast.

Here’s what I did:

1) took half the jar of coconut butter I had left (about 1 cup), put it in the food processor. I like this brand.

*It’s been about 100 degrees here the past 2 weeks, so I didn’t need to warm this but if your jar is super hard- warm it up over the stove for a bit.

2)heated over stove

  • approx. 1/4 c. coconut oil with
  • approx.  1 c. of frozen berries (blueberry, blackberry, and raspberry) and
  • 1 & 1/2 tbs. organic grade B maple syrup 

* this is simply to warm the fruit, melt the oil, and warm the maple syrup so that nothing cold touches the coconut butter. If it’s cold, it will make it lumpy and hard to make smooth.

3)added approx. 1/4 tsp. organic vanilla extract

4) blend well in food processor until smooth, and pourable( like a thick, slow liquid)

5) pour, or spoon mixture into cupcake tins/paper/molds 

*it’s totally okay if it didn’t exactly pour. You can easily spoon and press this mixture in, and the result will be the same.

6)freeze for 15 minutes, then transfer little guys into an airtight container to the fridge.

7)enjoy & try not to eat about 5 of these before bed like I did. I used mini cupcake molds; I’m not a total pig.

* I also added 1 teaspoon of ashwagandha powder and 1 teaspoon of cordyceps powder.  These are excellent adaptogenic superfoods for your adrenals that I sometimes use in moderation.  More on these supplements in another post…..





resources: Foundations of Nutrition, Bauman/



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