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Chocolate chip orange coconut butter

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:

  1. Using a high-capacity food processor (preferably 12 cups), cream shredded coconut for 10-12 minutes. Occasionally, stop to scrape the sides.
  2. Once coconut is completely drippy, add melted chocolate chips, coconut oil & agave nectar. Pulse to combine.
  3. Sprinkle in orange zest, vanilla extract & pinch of salt. Pulse until thoroughly combined & smooth.
  4.  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?