Coco-Choc Butter. Ready to dip and spread on everything in sight.

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We’re entering the last week of the school holidays! I don’t know about you, but I have run out of activities, food and energy. The only things left in the pantry are things I bought for some recipe I might try one day and never got round to. One of these ingredients was coconut butter. I am not sure what its initial purpose was, but today we decided to turn it into chocolate coconut butter. Now when I’m in the grips of a chocolate craving, I can grab one of the many jars we ended up making out of the fridge and go at it with a spoon. In private. For the rest of them, it can be enjoyed on toast, fruit or some of our ice cream we whipped up during another school holiday activity.

Coco-Choc Butter

WHAT YOU NEED

  • 1/2 cup coconut butter
  • 1/2 cup coconut oil
  • 3/4 cup coconut cream
  • 1/4 cup honey
  • 1/2 cup raw cocoa powder
  • 1/2 tbsp vanilla extract
  • 1/4 teaspoon salt

WHAT YOU NEED TO DO

  1. Over low heat in a small sauce pan, melt the coconut butter and coconut oil.
  2. Once melted remove from heat and set aside to cool.
  3. Add the remaining ingredients to the melted coconut butter and oil and whisk together.
  4. Pour into an airtight container and store in the refrigerator.

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