This started as an experiment to see if I could make something nut-free but similar to Nutella that the small squeaky kid would eat. Our schools have a nut-free lunch policy, which makes it challenging when your kid only likes peanut butter or Nutella. In this case, we will have to keep searching, because she’s decided that she does not like coconut. I can’t blame her there – I hated coconut when I was little too.
I, however, like this very much. What’s not to like? It tastes like a melted Mounds bar. I’ve had it on toast, graham crackers and on one of the scones my mom so nicely baked me for my birthday last week. I don’t mind hoarding the jar to myself. As long as I can keep it’s existance secret from the dad, that is. It would also be great melted slightly and poured on ice cream. I’ll get around to that soon.
It’s really simple – all that you need is flaked, unsweetened coconut and some good quality chocolate. I’d recommend the bigg-ish size bar for maximum chocolate.
Chocolate Coconut Butter
- 2 cups of shredded, unsweetened coconut
- 1 large bar of chocolate (I used milk chocolate, but dark chocolate would be really good)
Put the coconut and chocolate (broken into pieces) into a food processor and process on high until it becomes smooth and runny. It will take quite a while – it goes first through a thick messy congealed phase and then becomes liquidy. You’ll probably need to scrape down the sides once or twice during the process. Mine took around 7 minutes or so to get to the liquid stage. When it’s done, scrape it into a jar and allow to set. It will firm up at room temperature eventually (unless it’s really hot in the house) or you can put it in the fridge to firm up quickly. It’s not supposed to require refrigeration to keep, so you can keep it in the cupboard.