Chocolate Coconut Butter

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First, measure out 8 ounces or about 227 grams of unsweetened shredded coconut.

Next, add the unsweetened coconut to your food processor and hit the on button…

If your processor stops, simply turn it off and scrape down the sides with a spatula. Eventually, the coconut will start to clump…

Continue to let the food processor do its thing, and after about 15 minutes, you’ll have 8 ounces worth of yummy sweet coconut butter…

Now, for the chocolate part. Simply take your favorite bar of chocolate. I used a 100 gram Lindt 85% cacao bar as I prefer the dark stuff.


Next, melt your chocolate of choice, turn the food processor back on, and slowly drizzle the chocolate into your homemade coconut butter. (Edited to Add: You DO NOT have to melt the chocolate and add in the end. I find it works just as well to add the entire bar of chocolate in solid form to the coconut shreds prior to processing, and the coconut butter hardens more quickly using this method.)

There you have it, homemade chocolate coconut butter…

Chocolate coconut butter atop a bowl of warm oat bran

Keep in mind that coconut butter will harden at room temperature, and there is no need to refrigerate. Simply scape off however much you want and either warm it yourself or serve atop something hot. It will melt quickly. Enjoy!

Edited to Add: I did actually store mine in the fridge for a couple of hours as it would not solidify…

Perfect!

Enjoy spread on pumpkin grain-free bread or…

store in the fridge in ice-cube trays for an afternoon treat…a HEABified Mounds bar. :)