Chocolate Toasted Coconut Butter (Paleo, Whole30, Vegan, AIP)
Ingredients
- 1 pound coconut chips (unsweetened, or shredded coconut)
- 6 tablespoons carob powder (unsweetened, or shredded coconut)
- 1/4 teaspoon sea salt
Instructions
- 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.
