What does one do with Bali Butter, you ask? Let me tell you, it goes on all. the. things. Pancakes, waffles, smoothie bowls, toast, rice cakes, ice cream, fruit salad, porridge, yogurt, and fingers! You can stuff dates with Bali Butter, stick them in the fridge, and have something delicious on hand to satisfy those salty-sweet-fat cravings too. Slice a banana lengthwise, slather Bali Butter in the middle, and sandwich it together again. I even like it with carrot sticks. No joke.
I chose to use coconut sugar in my Bali Butter because it’s one of the main sweeteners used on the island and you can easily find it everywhere. Some of you may be curious about using liquid sweetener as an alternative, but the problem with using something like maple syrup or honey is that it causes the nut butter to seize up. Fat is hydrophobic (translation: it’s “afraid” of water) and will stiffen when it comes into contact with anything that contains it. Using a solid sweetener, like coconut sugar, avoids this problem and keeps the finished product relaxed and runny. If you don’t want to use coconut sugar and you don’t mind a less-spreadable version of Bali Butter, sweeten it with whatever you have on hand.
