Chocolate Toasted Coconut Butter (Paleo, Whole30, Vegan, AIP)

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3.50 from 122 votes

Chocolate Toasted Coconut Butter (Paleo, Whole30, Vegan, AIP)

20 minutes


  • 1 pound coconut chips (unsweetened, or shredded coconut)
  • 6 tablespoons carob powder (unsweetened, or shredded coconut)
  • 1/4 teaspoon sea salt


  • Preheat oven to 350 degrees F.
  • Spread the coconut chips or shredded coconut in a thin layers on a baking sheet.
  • Use 2 baking sheets, if needed.
  • Bake the coconut for 10-15 minutes, stirring every 3 minutes.
  • Make sure to keep an eye on them and take them out when they are golden brown as they can burn quickly.
  • Shredded coconut will toast much quicker than coconut flakes.
  • Cool the coconut for 15 minutes.
  • Add the coconut to a blender or a food processor and process until smooth and runny.
  • Add carob powder and sea salt and blend together until well mixed.
  • The coconut butter should be extremely runny and thin.
  • Pour into jar with an airtight lid.
  • It will firm up as it cools.
  • Store at room temperature.
  • The oil may separate and float to the top once it's fully cooled, while the coconut butter will harden.
  • You can heat it up slightly (10 seconds in the microwave or run the jar under hot water) and stir together before using.
  • It will keep for up to a year at room temperature, but highly unlikely that it'll last that long!

Originally posted 2019-02-20 18:44:14.

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