Have you ever bought something you forgot about or maybe even regretted?
Sometimes I wonder what I was thinking when I bought that pencil skirt.
Everyone said it was a staple for women in the workplace.
I guess they forgot to mention it’s a staple for women in the workplace who are totally cool with wearing tight, restrictive, clingy swaths of fabric that you can’t walk or sit comfortably in.
Cue Tai: It’s my hips, isn’t it?
The same thing happened with this jar of coconut butter I found in the pantry a few weeks ago.
All the foodies were spouting the super powers of coconut butter and suddenly it seemed like every recipe I came across called for not coconut oil but coconut butter.
Did you know there’s a difference?
Coconut oil is extracted from the coconut meat, while coconut butter is what you get when you grind up the coconut meat.
The oil is usually used for cooking since it can handle high temps like a champ, and the butter can be used, well, like butter.
So I dutifully got myself a jar.
And then, somewhere between, you know, life and a move, this poor jar of coconut butter had gotten shoved in the back of the pantry, never to be seen or heard from again.
Until I was cursing the illogical layout of this new pantry and pushing things around and…why, hello.
We meet again.
At first, we just stared at each other, this jar of coconut butter and I. I tried to remember why I even bought it. Was it for a recipe I wanted to try? Was I going to use it to DIY some moisturizer? Maybe I just like throwing money away?
Ahem, pencil skirt.
Eventually, I won the staring contest and convinced the coconut butter to hop in to my blender, even though the powers that be tell me coconut oil and coconut butter aren’t really interchangeable.
When it comes to smoothies, I beg to differ, because it was pretty damn good.
And I think you’ll agree after you try this recipe I created to mark coconut butter’s triumphant return to the front of my pantry.
I promise you, among the many regrets of your life (like ill-fitting pencil skirts) you won’t regret purchasing that tub of butta.
Because this smoothie is blue (well, purple), creamy, and kind of cheesy but in a good way.
Here, my friend, is the Blueberry Cheesecake Smoothie.
Blueberry Cheesecake Smoothie
1 cup coconut milk (sub almond milk or water)
1/4 cup cashews, soaked
1 Medjool date
2 cups frozen blueberries
1 tbsp coconut butter
1 pinch sea salt
1 handful spinach
Blend it, bitches.
Want a pretty pretty printable of this recipe without the profanity and semi-related skirt story PLUS one tweak to make it a super awesome smoothie bowl? Grab it below!