Behold. Coconut butter. Coconut oil and coconut butter are great cooking substitutes and despite a bit of controversy about calorie content and what not, as opposed to dairy, I feel, are much better alternatives in the long run. Especially in my raw desserts, which again, I can't have every day, but they keep me my snarling sweet-tooth from completely taking over. That said, coconut butter is mad expensive, son. You go to the health food section of your grocery store or to the co-op or Whole Foods and you're looking at AT LEAST $9 for a little jar. Like 12 oz. Pft. Highway robbery.
This site shows you how to make coconut butter at home with your food processor. Basically, you dump a bunch of dry, unsweetened coconut butter in your food processor and push "On." Let it run, depending on the strength and clout of your machine for anywhere up to 10 minutes (stopping every couple of minutes to scrape the sides and check it's liquidness as the coconut releases its own succulent oils.
Now. You go to the store and get some basic unsweetened coconut flakes in the baking aisle and you're looking at around $1.50-$3.00 depending on how organic you want to go for a 16 oz. bag. If you go to the co-op or something, get it bulk (who needs to pay for packaging anyway), liquify immediately and throw it in a mason jar when you get home.
And then you can make stuff like this amazing raw whipped topping to go between the layers of your raw brownie. It tastes kinda like marble cake! It was so rich and derishus I actually felt a little high after one two-inch piece.
Coconut butter can go on anything you might use butter for...it has a subtle coconut flavor, and homemade, can be a little gritty, but if you're not fussy about that kinda thing, slather it on your toast, add it to rice, and keep experimenting!