Chocolate Coconut Butter

From Heather Eats Almond Butter


Unsweetened shredded coconut
Chocolate of choice


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.

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…

Keep in mind that coconut butter will harden at room temperature, and there is no need to refrigerate. Simply scrape 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…


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s