Butterscotch….But BETTER Smoothie!

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!

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– 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


 

Click HERE

SMOOTHIE RECIPE
3/4 cup greek yogurt
1/2 cup frozen butternut
1 mini frozen banana (or 1/2 reg.)
2 scoops of Bethany’s Pantry vanilla DSP (Digestive Support Protein)
2 tsp raw honey (or 1 date)
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 (melted), 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.

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