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.
Cocoa-Coconut Butter
Ingredients
- 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
Instructions
- 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.
Nutrition
- Serving Size: 30
- Calories: 47
- Sugar: 0
- Sodium: 38
- Fat: 5
- Saturated Fat: 4
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 0
- Protein: 0
- Cholesterol: 0
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!
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.
I love me some good fats! And coconut and chocolate? Killer combination.
Yeah…The first time we tried it (on a hot waffle), my husband and I took one bite, looked at each other and both said: This is dangerous. Hard not to want to eat it with a spoon!
I can’t wait to try making these butters!! 😀
It’s addictive!
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!
Thanks, Shira! I guess my obsessive tendency could manifest itself in worse ways, right?
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!
All cuz of your post!!
I’m so excited to make my own veggie butter, but this Cocoa concoction made my heart skip a beat. Yummmy. ♥
Cocoa speaks to us…and we listen!
I would eat these by the dozen. They look so good!
I know! They’re way too tempting!
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!!!
Oh, I love you for telling me that!! Because, YES! I feel the same way! My gosh, coconut butter is good (just slathered some on a whole grain roll. Sigh.)!
This is seriously fuelling my coconut addiction…
Happy to help ;-)!
😛
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!
They’re great! I’ll also have the single muffin cups in silicone (another gift from mom) and they work like a charm.
This is LOVELY! LOVELY! I kind of just want to eat one with a spoon…
Wow these just blew me away, Coconut + chocolate = a-ok with me! I probably shouldn’t make these though- they would be gone in a day! 🙂
Be afraid, be very afraid ;-)!
Those look absolutely amazing. I don’t think I would have the will power to stop eating them!
Oh, yamm.!!!
Woah Nelly I LOVE this idea…. and aren’t little silicone moulds the GREATEST? So much moulding fun to be had 🙂
A great & tasty recipe. What could you substitute the xanthan gum for because I can’t find xantan gum over here!
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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
Let me tell you…it is GOOD straight-up! Hey, are you joining the Potluck?? You gotta!
yesss!!! sign me up hmmm are side dishes an option lol
Yay! I was counting on you!
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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 :).
The feeling is mutual – I really got to depend on her!
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 🙂
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
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 ;-)!
BTW, Alex, I hope you’ll sign on to the Virtual Vegan Potluck – great way to connect w/ other bloggers and share recipes. We’re at 132 participants and still counting and I’d love to see your blog in the line-up! You an learn more about it and sign up here: http://virtualveganpotluck.com/sign-up/
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:)
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