Chocolate Coconut Butter

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Chocolate Coconut Butter

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by Sophie Wicksteed
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Thermomix TM 31
Created: 2012-05-31 12:12
Changed: 2012-06-05 14:02


0



TM-Version
Thermomix TM31
time
Total time: 5m
Preparation time: 5m
Portions
1 jar(s)
Difficulty
easy

medium

Utensils
Clean jar (approx 500ml size) to store in.


This recipe was provided to you by a Thermomix customer and is therefore not tested by Vorwerk Thermomix. Vorwerk Thermomix assumes no liability, particularly in terms of quantities and success. Please observe the application and safety instructions in our manual.

Ingredients


260 grams Raw Coconut Oil
230 grams raw agave syrup
90 grams raw cacao powder
1/2 teaspoon finely ground celtic sea salt


Preparation

1.

Place coconut oil and salt into TM bowl and melt at 37° for 3-5 minutes on speed 2 (depends on how solid coconut oil is to start with). In warmer climates if coconut oil is already liquid, there is no need to warm it, so this step can be skipped.

 

2.

Add in rest of ingredients, blend on speed 4 for 30 seconds until combined, then pour into jar, and refrigerate until set (a few hours). Can be kept out of fridge once set.


Tip

Chocolate Coconut Butter can be used as a spread on bread or rice cakes (where it tastes like chocolate crackles!), and is a healthier version of Nutella. It contains the superfoods raw cacao and raw coconut oil, so is very good for you! 

Chocolate Coconut Butter can be melted in the TM bowl at 37° for about 2-3 minutes on speed 1, then drizzled over frozen desserts like icecream or raw cakes or slices, where it will set firmer on contact with the frozen dessert. It can also be used to dip fruit such as banana pieces or strawberries into, like a fondue, and eaten as is, or frozen for a real treat!

See my recipe for Raw Jaffa Cheesecake for a picture of Chocolate Coconut Butter drizzled on top of a raw cake.

Coconut oil becomes liquid at around 24°, so in warmer climates keep Chocolate Coconut Butter in the fridge if a firmer consistency is desired.



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