Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 525 kcal | 149 kcal |
| Protein | 5.6 g | 1.6 g |
| Fat | 34.5 g | 9.8 g |
| saturated | 30.4 g | 8.6 g |
| Carbohydrate | 42.9 g | 12.2 g |
| sugars | 25.2 g | 7.2 g |
| Fibre | 9.8 g | 2.8 g |
| Sodium | 99 mg | 28 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 630 g shredded coconut
- 1 1/4 cups maple syrup
- 2 1/2 teaspoons vanilla essence
- 7/8 cup cashew flour
- 3 1/4 cups finely shredded coconut
- 3/8 teaspoon Himalayan salt
Instructions
- Run the first three cups of coconut far longer than feels reasonable. It goes from dry crumbs to a stiff paste and then finally liquefies into butter, and stopping at the paste stage gives a macaroon that crumbles apart.
- Scrape the bowl down repeatedly while it runs. The coconut climbs the walls and sits there, and whatever is still circulating gets hot before the rest has broken down at all.
- Let the coconut butter come back to room temperature before it meets anything else. It leaves a processor genuinely warm, and warm fat with maple syrup in it makes a batter too loose to scoop.
- Fold the maple syrup, vanilla, cashew flour and the second measure of coconut in by hand. A machine at this stage would take the shredded coconut to paste as well and you would lose the texture entirely.
- Chill the mixture for twenty minutes if it will not hold a scoop. Coconut oil is solid at cool room temperature and hard in a fridge, and this is the easiest lever available.
- Scoop tightly packed mounds rather than loose ones and flatten the top with a thumb. A loose mound falls apart when it is lifted off the sheet at the end.
- Sprinkle the salt on immediately, while the surface is still damp enough to hold the flakes. It will not stick to a mound that has been sitting around.
- Dehydrate at 43 °C for 27 hours. This is the longest run on the site for a reason: there is almost no water to remove here, only fat to firm, and that happens slowly at a low setting.
- They are ready when the outside holds its shape under a squeeze and the inside is still soft and dense. Cool them fully, then keep them sealed somewhere cool for two weeks or in the fridge for two months, because a warm kitchen softens them back towards batter.
