Cocoa-Coconut Butter

Rounds of Cocoa-Coconut Butter

This post demonstrates the part of my personality which can become obsessive.  When I find something I’m interested in, I beat it to death.  Then inevitably I lose interest and move on to the next thing.  Right now, I’m obsessed with making vegan butters.  Since I really try to limit my intake of “added” fats, this is not a good obsession.  However, so far Kel and I have been able to restrain ourselves to slivers of this amazing stuff, so I don’t feel too badly about straying.  Let’s hope something comes along that takes my mind off of butter.  Something that is a whole lot healthier.  Something like seven days of celery sticks.

The basic recipe for this comes from the site mentioned in an earlier post.  All I did was blend in a little cocoa and a little sweetener.  Chocolate coconut butter is available commercially (I have a jar of it in my pantry called Cocoa Bliss by Artisana), but what fun is that?

Using a silicone ice cube tray or silicone mini muffin pan makes freezing and removing the butter very easy.  I got the ice cube trays from Amazon.com, then remembered that my mom had given me a mini muffin tray many years ago so I dug that out of the cupboard as well and gave it a go.  Obviously this butter can be used directly on toast or pancakes or waffles (upcoming post…) – but I think it could also work deliciously when making chocolate-based cookies, muffins or breads – instead of regular vegan butter.

Before I share the recipe, I want to thank Dudette Here!!! (the Dudette abides…) and Gabby at The Veggie Nook for giving my blog Versatile Blogger Awards.  Just…awesome!  Thank you, thank you!

Cocoa-Coconut Butter

1/4 cup + 2 tsp. soy milk
1 tsp. apple cider vinegar
1/8-1/4 tsp. salt
2 1/4 tsp. soy lecithin granules
1/4 tsp. xanthan gum
1/2 tbsp. unsweetened cocoa powder
3 tsp. agave nectar
1/4 tsp. vanilla extract
1/2 cup + 2 tbsp. + 1 tsp. refined coconut oil
1 tbsp. canola or vegetable oil

In a small measuring cup, whisk together the soy milk and cocoa powder until thoroughly combined.  Whisk in the salt and apple cider vinegar and let sit for 10 minutes.

Melt the coconut oil in a small measuring cup.  It’s not necessary to completely melt it down – some small solid bits are okay.  In the bowl of a food processor, add the melted coconut oil, canola oil, soy milk mixture, soy lecithin granules, xanthan gum, agave nectar and vanilla extract.

Process for 1 minute, then scrap down the sides and bottom – sometimes the soy lecithin granules get stuck near the blade.  Process for an additional minute, then carefully pour the mixture into the molds.

Chill in the freezer for at least one hour before removing from molds.  Store in the refrigerator or freezer.

Butter in Mold

Green Ice Cube Trays

Cubes of Butter

43 thoughts on “Cocoa-Coconut Butter

  1. JL goes Vegan

    This recipe looks delicious.

    I understand the obsession! I just make Mattie’s vegan butter recipe, too, and it’s amazing! I found a rose shaped silicone mold that I purchased when I thought I was going to make homemade candy (um, didn’t happen) and can’t wait to make a sweet “butter” in the shape of roses!

    Reply
    1. An Unrefined Vegan

      I also want to try the banana butter – but seriously – I’ve now got way more fat in the ‘frige than I can handle so I need to back off for a while… I’ve been eying some molds myself – a chicken and a lamb – which kind of crack me up in a vegan sort of way.

      Reply
  2. Shira

    I am so happy someone else out there shares in my obsessive tendencies :) Reading your sentences there was like reading my own words! These DO look wonderful – and yes, a mighty good reason to deviate from a set plan! Looks awesome!

    Reply
  3. keepinitkind

    That looks amazing! I just bought the jumbo silicone ice mold yesterday with the intention of making butter today. I haven’t ventured into the other flavored butters, but It looks as if I will be making multiple types today!

    Reply
  4. Cauldrons and Cupcakes

    Rather scary confession here. You know, all I want to do now is stab one of those suckers with a fork and lick it till it’s done. Or melt it over baked sweet potato…
    Oh my goodness they look divine!!!

    Reply
  5. Richgail Enriquez

    Beautiful photography & recipe! I have to make my much needed trip to Whole Foods for the ingredients. Also, I wanna get one of those silicone muffin trays. I first saw it on “Chopped” and now here, must have it!

    Reply
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  7. vegancharlie

    question.. Am I required to put this on a certain food or can I just noms it as is… Because honestly I’m pretty sure I would just want to take a few bites out of these without putting it on anything LOL

    Reply
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  11. narf77

    I didn’t know whether or not to smile with pure delight or cry for poor Sommer when she linked this recipe. I think she is missing you BIGTIME Annie…I can totally understand why :).

    Reply
      1. narf77

        Thank goodness you are friends in the internet age and can keep in touch in an instant :). Have a great weekend and cheers for the miso soup recipe. I am going to have that for tea tonight. It is pretty warm here and miso soup will hit the spot without heating up the kitchen :)

  12. Alex Caspero MA,RD (@delishknowledge)

    I feel so behind on the times! How did I not know you could make vegan butter? I feel like a failure :) I have been using Earth Balance for way, way to long. Finding this comes at the perfect time, I was to get away from those sticks but haven’t found a good substitute. Ah! I kind of want to leave work to go home and start making these. Thanks for re-posting :) Alex @ delicious-knowledge.com

    Reply
    1. An Unrefined Vegan

      Hi Alex! I felt the same way when I saw the original post about coconut butter. I never knew you could recreate a healthier, delicious version at home – in minutes! And it is so good. Sneak outta work and go make some ;-)!

      Reply
  13. celestedimilla

    Obsessive – let’s not go there! I can be obsessive about the strangest things:) Anyway, like you I limit my fat intake, but you gotta have some fat and this looks like a delicious way to get it. Celeste:)

    Reply

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