These tasty little chips hold their shape when baked into muffins or pancakes, and add a sweet little cinnamon burst of flavor in each bite. With no dairy and no refined sugars (and no strange oils) they are a healthy way to add a sweet treat into your week. They retain their shape perfectly well at room temperature, but I store them in the refrigerator to keep them completely firm for baking.
The mix for this is incredibly simple, and then you just use a pastry bag or a plastic bag with the corner cut out to squeeze out your chips. You can do this on aluminum foil or waxed paper. They will harden at room temperature or you can chill them if you are in a hurry. When they are set up, just pop them off of the foil or paper and place them in a storage container until you are ready to use them. They will keep for weeks in the fridge. Note that coconut butter refers to ground coconut meat, and is sometimes called coconut manna or coconut cream concentrate. I am thinking of doing a post soon that just shows the different coconut products and their uses, to help with some of the confusion.
- 1/2 cup coconut butter, warmed to liquid
- 2 tablespoons coconut oil, warmed to liquid
- 2 teaspoons ground cinnamon
- 3 tablespoons honey
- Stir all of the ingredients together until incorporated. Continue stirring until the mixture starts to cool down enough to thicken. At this point, spoon it into a pasty bag fitted with a round tip or a plastic bag with a small hole cut into one corner. Twist down the top until the mixture starts to come out, and then press it out in small dots onto aluminum foil or waxed paper. Let the chips cool completely before use.
These chips are especially wonderful in apple muffins or pumpkin pancakes–anything that will benefit from a nice shot of cinnamon flavor. I think you will enjoy them.
Thanks for reading,