Chocolate Toasted Coconut Butter (Paleo, Whole30, Vegan, AIP)
- 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! Nutrition Facts Chocolate Toasted Coconut Butter (Paleo, Whole30, Vegan, AIP) Amount Per Serving (1 tbsp) Calories 85 Calories from Fat 72 % Daily Value* Total Fat 8g 12% Saturated Fat 7g 35% Sodium 21mg 1% Potassium 76mg 2% Total Carbohydrates 3g 1% Dietary Fiber 2g 8% Sugars 1g Vitamin C 0.2% Calcium 0.7% Iron 2.5%
Originally posted 2019-02-20 18:44:14.