I remember the first time I ever tried coconut. It was in an Almond Joy candy bar, and I hated it. The texture of the coconut shreds I just couldn’t get over. From that moment on I wanted nothing to do with coconut.
Fast forward ten laters, I tried coconut oil for the first time. Yeah, I know it is all over the news lately as being unhealthy, but someone with a bit of a dairy problem I loved being able to substitute it for butter in baked goods.
I slowly worked my way through coconut products now on the market, coconut milk, canned and carton, coconut shred and flakes, and last but not least coconut butter.
To my surprise, the first time I tried coconut butter, I honestly disliked it so much. The consistency was so different than peanut butter.
For some reason my expectations for coconut butter, was similar to the first time I tried almond butter and cashew butter.
It took me months to use a jar, and in the end I ended up just adding it to different baked goods recipes, where I couldn’t really experience the true taste and consistency of it.
I never really planned to buy it again, I mean when you don’t really care for it and the price is outrageous why spend the money. And then Eating Evolved happened.
I tried the coconut butter cups out of curiosity. To my surprise I thought it was fantastic! Before I knew it I was ordering a package online including the sweet n salty coconut butter and several different types of coconut butter cups.
Whenever I try something new, it is almost instinct of me to want to create my own.
I began with my Sweet and Salty coconut butter recipe. And next these sweet and salty coconut butter cups came.
These sweet and salty coconut butter cups are the perfect combination, when you need something salty but want a little dessert. They are simple and easy, not to mention the delicious coconut butter you will have left over for toast and bananas.
Walnuts are added on top for a crunch to the smooth and creamy coconut butter cups.