Chocolate-Coconut Butter

I first heard of Artisana at Chocolate Covered Katie; and obviously when I went on their website the first thing that struck my eye was their Cacao Bliss.

Well, it is impossible for me to get my hands on any of Artisana’s products, so I must make my own. Now, this chocolate-coconut butter would ideally be made in a very powerful blender or food processor; my ordinary one died the last time I made this. (This is why I really need to figure out how to set up my Vita-Mix. I ordered it from the US, but the voltage isn’t the same where I live, so I need to have an electrician set up a transformer.)

This is one of the most dee-lee-cee-ous butters I have ever devoured. This is a pretty small batch, because my late food processor was tiny. Double the recipe if you like.

CHOCOLATE COCONUT BUTTER

(makes 155g theoretically; most is in my tummy before it gets outta the blender into the pot.)

100g desiccated coconut

35g cocoa powder

20g agave nectar (or more, depending on how sweet you like it)

Blend everything together until oil separates, then keep blending until you can’t see any flecks of coconut. This can take anywhere from 5 to 15 minutes depending on how powerful your blender/food processor is.

This will harden, depending on how cold it is. I like to melt it before eating; if you don’t blend it well, like I sometimes do, it won’t melt properly but will be warm and crumbly. Not good for spreading, but fine for topping cereal/porridge. You know you haven’t blended your CCB enough because, like I said, you will be able to see little tiny flecks of desiccated coconut in it. I usually have to stop before I get to perfection, because my late food processor couldn’t ever handle it. I can’t WAIT to use my Vita-Mix! I hope it gets connected properly. Why can’t all countries in the world have the same voltage! 110/120 in the US and 220/240 everywhere else? Crazy!

Anyway, there are so many ways to eat this magnificent butter!

Something about this CCB-toast combination reminds me of chocolate croissants.

As an afternoon snack - on wholemeal toast with fresh strawberries and a sliced Packham pear. Heaven on a plate, dahlings.

You don't have to toast the bread. It is simp-ly divine on freshly baked bread, and sometimes when you're peckish you don't want to be bothered with toasting.

As I mentioned in my first post, you can also use this as a topping for cereal and berries. I also like to eat it on strawberries or bananas.