Home > Recipes > Ingredients > Cashew Butter > Crunchy Toasted Coconut Butter Quinoa Bites
November 8, 2015

by Alyssa Rimmer

Crunchy Toasted Coconut Butter Quinoa Bites

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Facebook logoTwitter logoPinterest logo5-Ingredient Toasted Coconut Quinoa Bites -- the perfect snack (or dessert) when you need something healthy and only a little bit sweet [gluten-free + vegan]

I've always had a love affair with coconut.

I mean it comes in practically every form imaginable at this point, and I've used it in almost every form on this blog. Coconut oil is the primary oil I cook with. Coconut sugar is the sugar I use in my baking. Coconut milk is used in everything from soups to desserts. And the list goes on.

But I have to say, I think my most favorite way to enjoy coconut is when it's toasted.

Facebook logoTwitter logoPinterest logohow to make toasted coconut butter (with step-by-step photos!)

There's something magical about the flavor that comes from toasting coconut. I find that it brings out the sweetness of the flakes, while also adding a subtle nuttiness and smokiness to the flavor. It's one of those things that is mild enough that it doesn't overpower things, but it still stands out and brings a richer flavor to anything it's paired with.

Take my toasted coconut breakfast cookies. Not only did the coconut flakes add a bit of crunch to the cookies, but the the fact that the coconut was toasted really made the cookies different. The nut butter was more pronounced and I feel like they taste sweeter without the need for a ton of added sugar.

Facebook logoTwitter logoPinterest logohow to make toasted coconut butter (with step-by-step photos!)

Today, we're taking simple toasted coconut flakes and transforming them into butter. That's right! The jar of super expensive coconut butter that you see at the grocery store? You can totally make it at home.

Facebook logoTwitter logoPinterest logoLearn how to make coconut butter using only one ingredient >> coconut flakes!

For this recipe I'm using Bob's Red Mill coconut flakes.

I've raved about their other products before, and their coconut flakes are every bit as amazing as I expected. Not only do their coconut flakes come in a conveniently portioned bag (about 4 cups total), but the also aren't super large which makes them perfect for making into butter. I can go through a bag of these flakes in no time.

Facebook logoTwitter logoPinterest logoLearn how to make coconut butter using only one ingredient >> coconut flakes!

When you're starting with the butter, we begin by toasting the coconut flakes. I used a 325º oven, spread them out on a baking sheet and toasted them for about 10 minutes (5 on each side).

Once they're perfectly golden brown, you've got to let them cool before adding them to your food processor. When they're cooled, it's time to get blending (or grinding I guess).

Here are the four stages that the coconut flakes will go through as their transforming into toasted coconut butter.

Facebook logoTwitter logoPinterest logoDIY toasted coconut butter. Only takes a few minutes to make and uses just 1 ingredient.

Facebook logoTwitter logoPinterest logoDIY toasted coconut butter. Only takes a few minutes to make and uses just 1 ingredient.

Facebook logoTwitter logoPinterest logoDIY toasted coconut butter. Only takes a few minutes to make and uses just 1 ingredient.

Facebook logoTwitter logoPinterest logoDIY toasted coconut butter. Only takes a few minutes to make and uses just 1 ingredient.

I do want to note that as you're blending, you will probably need to scrape down the sides a few times. You also don't want to stop too early. Keep on processing until the butter turns smooth. It could take up to 15 minutes!

The result? This creamy, dreamy toasted coconut butter.

Facebook logoTwitter logoPinterest logoToasted Coconut Butter >> made in a food processor using only 1 ingredient

You can simply enjoy it as is….OR you can turn it into these delicious crunchy quinoa bites.

Facebook logoTwitter logoPinterest logoCrunchy Toasted Coconut Quinoa Bites >> only 5 ingredients, naturally sweetened and 100% gluten-free

These are a cross between a snack and a dessert. Slightly sweet, filled with healthy fat to fill you up, loads of roasty-toasty flavor and with a satisfying crunch to top it off.

Plus, they only use 5 ingredients! Toasted coconut butter, cashew butter, coconut oil, maple syrup and toasted quinoa.

Facebook logoTwitter logoPinterest logoCrunchy Toasted Coconut Quinoa Bites >> only 5 ingredients, naturally sweetened and 100% gluten-free

Snack time is here and these quinoa bites are calling!

Facebook logoTwitter logoPinterest logosimply-quinoa-instagramPS: if you make this recipe (or any others!) make sure to snap a pic and share it on Instagram using hashtag #SIMPLYQUINOA – I want to see your creations!

Crunchy Toasted Coconut Butter Quinoa Bites

These healthy toasted coconut butter quinoa bites are a quick and easy recipe that tastes delicious! Full of healthy fats, packed with protein and delish!
Prep Time 45 minutes
Cook Time 15 minutes
Rest/Refrigerate 1 hour 20 minutes
Total Time 2 hours 20 minutes
Servings 12 bites
Calories 151kcal
Author Alyssa Rimmer
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Facebook logoTwitter logoPinterest logoCrunchy Toasted Coconut Quinoa Bites >> only 5 ingredients, naturally sweetened and 100% gluten-free
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Ingredients

for the toasted coconut butter:

for the quinoa bites:

Instructions

  • Preheat the oven to 325 °F. Place the coconut flakes on a large baking sheet and toast the coconut but 10 minutes, stirring every few minutes, until it's golden brown and fragrant. Allow the coconut to cool or at least 15 minutes.
  • Transfer the toasted coconut flakes to a food processor. Process the coconut until it becomes completely smooth and is almost runny. Note that coconut butter is thinner than traditional nut butters but will harden as it cools. This could take anywhere from 10 - 20 minutes depending on your food processor.
  • Transfer the coconut butter to a jar and allow to cool slightly before preparing your quinoa bites. The coconut butter can be stored in an airtight jar for up to two months.
  • To make the bites, toast the quinoa in a dry skillet. Allow the quinoa to cool for a few minutes then add to a large bowl.
  • Melt the coconut butter, cashew butter, coconut oil and syrup together in a small saucepan. Pour the this mixture over the toasted quinoa and stir to combine.
  • Line a muffin tin with paper liners than evenly divide the quinoa-coconut mixture into each liner. Press to flatten the quinoa into the liners.
  • Refrigerate (or freeze) for at least 1 hour or until the bites are hard. Store in a sealed container in the fridge or freezer.

Notes

adapted from Blissful Basil

Nutrition

Calories: 151kcal | Carbohydrates: 14g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Sodium: 3mg | Potassium: 116mg | Fiber: 2g | Sugar: 2g | Vitamin C: 0.2mg | Calcium: 15mg | Iron: 1.1mg

 

 

Facebook logoTwitter logoPinterest logoDIY toasted coconut butter. Only takes a few minutes to make and uses just 1 ingredient.

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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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15 comments
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  1. These look so yummy and I love a satisfying crunch! Am I missing a link to instructions to how to toast the quinoa or are the instructions just toast it on the stove top as it says in the recipe instructions? How long do you toast them for? Thanks!

  2. Curious on the nutrition information for the coconut quinoa bites. Is the nutrition information that is shown for the entire batch (12 bites) or per ‘bite’? Thanks in advance

  3. So, are you making your own coconut butter with the coconut in the food processor? Where does the other 1/2 cup coconut butter listed go? And how do you toast that? I’m confused. If you remove the coconut butter from the ingredient list, the directions make sense; however, I don’t see when you add in the 1/2 cup of coconut butter listed on the ingredient list. Want to try it but want to make it correctly. 🙂

    • Sorry for the confusion! So you’re toasting the coconut and then turning that into the toasted coconut butter. Then from there, you’ll use 1/2 cup of the toasted coconut butter that you just made 🙂

  4. […] Find the recipe here: Simply Quinoa […]

  5. Wow this recipe looks fantastic!! I’ve never made or eaten coconut butter before. That’s such a clever idea. Love it.

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