Strawberry Coconut Butter

Heaven. That is what this is. It may become my newest addiction, I’m afraid. A friend forwarded me this recipe, so I have to give credit where credit is due. I had to try it, especially since berries are one of the only fruits I can technically eat right now. Yes, I am still doing the Candida thing, and have been good about not eating sugar, gluten, corn or soy. It’s been about a month and a half now, and I have seen some changes, but my gut tells me to dig deeper, so as soon as I get back to Los Angeles (in 7 weeks), I am probably going to go for blood testing and check for allergies and/or heavy metals.

Being gluten free is probably the easiest out of the four above mentioned. I used to consume organic tofu about once or twice a week and it was so versatile, as you can imagine, so that is a bit tricky. I am living without it, and to be honest, it feels good to not be eating soy right now. Corn as we know, is a whole different ball of wax, and let’s just say I didn’t think I would ever be able to get away from it, since it’s in everything, but it is possible. Sugar. Now this is where I cringe. What have I said since day 1? I MISS BANANAS. I am not going to lie. They are so easy and they make my smoothie so much better than it is now! I still make my smoothies and put all kinds of goodies in it, but it’s sort of a rule of thumb that a good smoothie must have a frozen banana. So, I may add them back in starting June 1. We’ll see. I don’t really like any “diet” that says fruit is a no-no. I mean, c’mon. It’s nature’s candy, right? But I understand that Candida’s favorite food is SUGAR, no matter what the source. 🙁

Speaking of sweets…I bet you came here for your Strawberry Coconut Butter recipe, right? Well, thanks for being patient and reading along. I hope you enjoy this decadent treat! I think it would honestly go great on BANANAS, but I won’t be eating it that way. It’s good on it’s own, lol, or as the creator of this recipe suggests, even dipping more strawberries into it. Yum!

Strawberry Coconut Butter

  1. 1 cup coconut butter (*not coconut oil) 

  2. 1 cup fresh or thawed frozen strawberries

  3. A few drops liquid stevia

  4. Pinch of sea salt

Blend all ingredients in high powered blender until really smooth. Transfer to glass jar to store. Will keep at room temp for 2 days or in fridge for longer.

Use as a spread or “cream cheese” on any of your favorite gluten free breads or muffins.

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