NOT butterscotch. NOT peanut butter….these chips are made from my very own coconut butter I personally developed in my own kitchen…and with the help of Georgia Grinders. I was able to put it to market! Now you can experience this peanut-free, nut-free spread that’s so versatile you can even create chips out of them!
Grab a jar before they’re gone!
WHAT’S IT TASTE LIKE?
Imagine if peanut butter and butterscotch had a baby….this would be it! But without any sugar!
– sugar free
– peanut free
– nut free
– low carb
– high fiber
– keto
– paleo
– vegan
– SIBO + candida diet friendly
Grab a jar before they’re gone!
Butterscotch…But Better Smoothie
SMOOTHIE RECIPE
3/4 cup greek yogurt
1/2 cup frozen butternut
1 cup frozen cauliflower (previously steamed)
2 scoops of Bethany’s Pantry vanilla DSP (Digestive Support Protein)
3 ice cubes
splash of nut milk as needed to blend
Top with my new toasted coconut butter (made into chips – recipe below)
COCONUT BUTTER CHIPS
Ingredients:
My organic toasted coconut butter (no exact measurements)
Equipment:
Silicone chocolate chip mold
Method:
Melt as much of the toasted coconut butter as you prefer (careful not to burn it while melting!) then pour it into your mold. Freeze for 15 minutes. Done! They now should be firm and ready to use and enjoy for whatever your heart desires!
*Store any extras in the refrigerator.
