Place the raw livers in a glass bowl and squeeze the lemon juice over it. Allow to stand for 20-30 minutes.

In a stainless steel pot or pan, add ½ tablespoon of coconut oil, the chopped onions and spices together, and fry on low for 5-10 minutes, or until the onions turn glazy.

When the soaking time has passed, drain the lemon juice and add the livers to the fried onion mix. Cook until livers are done, approximately 20 minutes. Keep the lid on to prevent juices from cooking dry.

Add the additional 5 tablespoons of coconut oil, stir and blend with a hand-blender or food processor until pâté consistency is reached.

Allow to cool first before refrigerating.