Inspiration from this comes from my discovery in Amelia Freer’s new book ‘Cook. Nourish Glow’ that you can make coconut butter simply with dessicated coconut! I love anything deceptively simple yet unexpectedly delicious (see my Red Grape & Rosewater Sorbet recipe for a prime example!), so this led me to create my own version totally from scratch. Maple, pecan & cinnamon are amazing bedfellows, and all combined together makes something so incredibly more-ish that I sat and ate most of it in one sitting! But when you make this you must be patient! Accept that it will look like unpromising, brown sand for a while, but the released oils from the coconut and pecans, as well as the coconut oil itself will make the mixture magically thicken into a thick, spreadable consistency. It’s amazing spread on fresh fruit & toast, liberally spooned over porridge, or just eaten by itself with…