I am pretty damn close to being obsessed with this white, chunky, buttery substance made from coconut. I first discovered it 3 years ago in a private vegan/raw food class from my friend Jenn in San Diego. We used raw cold pressed coconut butter to cook lentils and rice instead of olive oil, we also used it in our dessert of raw cacao coconut balls (sooo good and easy!). It brings a rich slightly sweet flavor and texture to whatever you add it to. I was so impressed that I went out and bought a jar at North Park Ranchos Natural Foods (which is now closed) and Googled the hell out of it.