Danielle's Vegan Butter 2.0

Danielle's Vegan Butter was a good first attempt but has gotten a makeover. A great one.

This new version of my vegan butter-- Danielle's Vegan Butter 2.0 -- is simply awesome. My personal variation involves raw honey -- a controversial ingredient in the vegan community -- but you can substitute agave nectar or another liquid sweetener (though maple syrup is probably not right for this recipe) of your choice if you are a strict vegan.

I have used my new butter successfully as a spread and in some serious baking so far and have been very pleased with the results. My husband has been spreading it on toast with organic peanut butter every morning too. He testifies that it creates a great texture and flavor combination, better than the virgin coconut oil which he used to add to his peanut butter.

What makes this butter so great?

MANY things!

First of all, this butter is almost entirely composed of superfoods and low-heat processed good fats like raw honey, cacao butter, cold pressed extra virgin olive oil, cold pressed safflower oil, chia seeds, and flax seeds. It even involves Maca -- a Peruvian superfood that will boost your energy levels, overall health and sexual health. For more on the amazing benefits of Maca, click here.

Why do I love this butter? Look at it!

It looks like butter. It melts like butter. It bakes like butter.
It even spreads like butter!

Danielle's Vegan Butter 2.0 spread on fresh baked Irish Soda Bread (Irish Soda Bread recipe coming soon!)

It pairs well automatically with chocolate, and anything chocolate works well with, thanks to the hint of low-heat-processed cacao butter in it. It sets solidly like a brick of real butter thanks to the magic of the cacao butter so you can slice it like you would real butter or shortening, unlike margarine. It even melts and bakes at low temperatures, helping you retain the nutritional benefits of the good fats in the recipe, and caramelizes like butter does in high heat for that warm sweet flavor essential in dessert favorites like apple pie.

Pear Pocket pies, made with Danielle's Vegan Butter 2.0
(Pear Pockets recipe coming soon!)

The best part of this recipe for me is that it is dairy-free, gluten-free, soy-free, nut-free, refined-sugar-free, and nearly vegan (there is a touch of honey but the recipe includes honey substitutions to easily make it vegan). It whips up in minutes in your food processor and sets quickly in your freezer. Even better than all that, it has no palm oil or soy in sight! Two ingredients found in most vegan butters on the market. Click here for more about why I don't use palm oil.

You need to make this butter!

Danielle's Vegan Butter 2.0
Makes 1 cup of Vegan Butter

Part I

1/3 cup loosely packed hunks of solid low-heat processed or raw cacao butter
dash coarse sea salt

Blend Part I ingredients in food processor until it resembles whipped butter.

Part II

1/3 cup + 1 tbsp cold-pressed extra virgin olive oil
1 tsp raw honey (or if VEGAN use agave nectar, or yacon syrup, or brown rice syrup or apple butter)
1 tbsp chia seeds

Add Part II ingredients to cacao butter paste in processor. Pulse then blend until smooth.

Part III

1 tsp cinnamon
1/2 tsp lemon juice OR brown rice vinegar (I would use lemon)
tiny squeeze lemon juice (if you used the vinegar)
2 tbsp cold pressed organic extra virgin olive oil
2 tsp raw honey
(or if VEGAN use agave nectar, or yacon syrup, or brown rice syrup or apple butter)
dash coarse sea salt
1.5 tbsp cold pressed organic safflower oil
2 tbsp raw gelatinized maca powder
1 tsp milled flax-seed

Add Part III ingredients and blend until very smooth.

Transfer to a small airtight container and freeze at least 2 hours before transferring to the refrigerator.

STEP BY STEP PHOTOS:

Blend cacao butter until smooth. Add remaining ingredients and blend.


Once smooth freeze in airtight container.


Transfer to small airtight container. Freeze to set.

Duze

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