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Ah, butter. I have many fond childhood memories of eating butter. Like the time I ate half a stick, much to my mother’s chagrin (I was like four at the time, so I get a pass, right?!). I would not have eaten half a stick of Toasted Fennel Golden Raisin Butter at that age, but I probably could now! This dairy free butter is a delicious way to level up your regular butter!
This butter is rich, creamy, bright and slightly sweet. I’ve discovered my favorite way to eat it is atop a toasted yucan crunch cracker. But it would be equally delicious spread on fruit, sweet potatoes, or homemade AIP crackers.
Because it has fennel seeds, this one is not considered strict AIP compliant. The elimination phase cuts out all seed-based spices (although fennel itself is still on the table, which is awesome because fennel rocks)! But if you’ve been able to reintroduce fennel seeds, by all means, enjoy!
I love how easily this comes together – just seven ingredients, a few steps and voila! You have a decadent way to indulge in dairy-free butter. Share it with friends for a party or get together. Easter is coming up and this butter would also make a perfect holiday gift! A festive tag and ribbon, a small glass Mason jar, a package of Paleo crackers and you’ve got a totally unique present for that special someone.
Even my daughter (who is a butter NUT) gobbled this up!
What You Need to Make This Recipe:
- Golden raisins – they have a fruitier, brighter taste than their darker counterparts. You can use regular if that’s what you have on hand but the color will be different than pictured.
- Fennel seeds
- Sea salt (Real Salt is my go-to)
- Coconut Manna (also known as coconut concentrate)
- Palm oil shortening
- Coconut oil, refined
Don’t forget to #letscreatethesweetlife if you make this!
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Toasted Fennel Golden Raisin Butter (Dairy-Free / AIP / Paleo)
This decadent butter comes together with just seven ingredients and a few steps. Deliciously creamy, bright and slightly sweet!
- 1/2 cup apple juice
- 1/3 cup golden raisins
- 1 tsp fennel seeds
- 3/4 tsp plus one pinch sea salt
- 3 Tbsp coconut manna
- 1/3 cup plus 1 Tbsp palm oil shortening
- 1 Tbsp coconut oil
Blend raisins and apple juice together.
Put into small pan on stovetop and bring to a boil. Remove from heat and allow to cool.
Toast fennel seeds in skillet over medium heat till fragrant and toasty. Keep an eye because it will toast quickly!
Grind fennel seeds using mortar and pestle or spice grinder.
Once juice / raisin mixture has cooled, strain into medium bowl. Add remaining ingredients including fennel seeds and blend using an immersion blender or hand mixer. Enjoy!