Coco-Choc Butter. Ready to dip and spread on everything in sight.
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
- Over low heat in a small sauce pan, melt the coconut butter and coconut oil.
- Once melted remove from heat and set aside to cool.
- Add the remaining ingredients to the melted coconut butter and oil and whisk together.
- Pour into an airtight container and store in the refrigerator.
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