Calendula Cornflower Butter-Spread

So, it started out with the intention of being a fudge for dessert...but came out more rich and butter-like in it's consistency... So I called it butter! P.S. It's vegan, gluten-free, grain-free, and raw!

Ingredients:

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  • 2Tbs calendula flowers (tops, dried or fresh)
  • 2Tbs cornflowers (tops, dried or fresh)
  • 2Tbs coconut flour
  • 1 cup full-fat coconut milk
  • 1 ripe avocado, large
  • 1Tbs coconut oil
  • 1Tbs cocoa butter
  • sea salt, to taste

Instructions:

  1. Soak the calendula, cornflowers, and coconut flour in the coconut milk.
  2. Meanwhile, put the rest of the ingredients into food processor.
  3. Add in the liquid portion and blend!
  4. Transfer to tray or container, and freeze until firm. Sprinkle more sea salt on top if you like.
  5. After it hardens, may store in fridge and substitute for your regular butter!

***P.P.S. To make into a sweet fudge, remove coconut milk, and add honey/agave to taste :) Voila!