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.
