Ingredients:
- 3 cups of freshly shredded coconut*
- 1/4 cup chocolate chips, melted (i used 60% bitter sweet cocoa)
- 2 tsp coconut oil, melted
- 2 tsp agave nectar
- 1 tbsp orange zest
- 1/2 tsp vanilla extract
- pinch of sea salt
Directions:
- Using a high-capacity food processor (preferably 12 cups), cream shredded coconut for 10-12 minutes. Occasionally, stop to scrape the sides.
- Once coconut is completely drippy, add melted chocolate chips, coconut oil & agave nectar. Pulse to combine.
- Sprinkle in orange zest, vanilla extract & pinch of salt. Pulse until thoroughly combined & smooth.
- Store in a sealed jar, either in a cool cabinet or refrigerator.
*Notes: DO NOT use only coconut flakes, sweetened coconut flakes/shredded, low fat coconut flakes/shredded. It has to be freshly shredded coconut or shredded coconut flakes. A fresh purchase would yield drippier texture. Coconut butter would be solid. Scrape desired amount and reheat. Nut butter melts well over hot foods, i.e hot oats.
If you are a huge fan of peanut butter, you would love this recipe. Slather it over your morning toasts, oats, cereals, yogurt.. Have a mid-morning/day snack with apple slices, carrots & celery sticks.
I bet it would be a great fondue too! The possibilities are endless.
What are your favorite nut butters/dessert sauces?