cocoa coconut butter

I hadn’t made, or even eaten, coconut butter in a really long time. I made a batch to give to a friend for her birthday in November… and I think that’s the last time I made some! I think I somehow forgot how amazing it is topped on pretty much everything? I fell back in love last week when I was scraping out the last bit we had saved over some acorn squash… such an incredibly tasty combo I’m not sure why I haven’t tried it before!

Anyways, back to the new recipe, because this one would probably not be too spectacular on squash… Cocoa coconut butter! I wrote about how easy + cheap making your own nutbutters at home a few months back (all the way back IN JULY?! yikes!) and the pictures are some of my favorite from my blog. I still haven’t ever bought coconut butter to compare it in creaminess, but for a fraction of the price I’ll take the taste over the texture, thank you very much.

Cocoa Coconut Butter

  • ~6-7 oz shredded coconut (unsweetened, I can find a 12oz bag for under $2!)
  • 1-2T cocoa powder

1. In a food processor, place the coconut and 1T of the cocoa powder. You can always add the additional cocoa powder later (if needed)

2. Process until creamy.  It will take between 6 and 10 minutes, just scrape down the sides of the processor if needed until smooth + creamy

Once done, place in a little mason jar and keep at room temp – in the winter your coconut butter will get pretty hard, but you can stick it in the microwave if needed to pour over something. Otherwise, just scraping off the top later is fine by me :).

This is a perfect topping for pancakes, a topping for a dessert pizza, or even as an additional ingredient in a smoothie. Definitely get creative with this one :).  We made a batch of this + a batch of the regular with one bag of coconut. Perfect topping perfection.

chunky + creamy

There’s no better way to spend a Sunday than at home making homemade nut butters.  Especially because doing so will save quite a bit of money (especially with the coconut butter).  To be completely honest, I have never bought or tasted the coconut butter that you can buy in the stores, but all I know is that the recipe below is so simple and delicious there is no reason to spend more than a couple of dollars to enjoy it.

And all you need for either of these recipes is a food processer – couldn’t be much easier than that, right?

Chunky Almond Butter

  • 10 oz raw almonds
  • 1/4t salt

1. Preheat oven to 325*.

2. Roast the almonds for 15-18 minutes, until slightly toasted.

3. Let cook on the pan for 5 minutes.

4. Place 8 oz of the almonds in a food processor and process for 6-10 minutes or until it has reached a butter consistency.  Add in the salt and mix it a couple more times.  Pour into a mixing bowl.

5. Chop up the remaining 2 oz almonds into small to medium size chunks (whatever size you like the most).

6. Add the chopped almonds in with the almond butter and stir to combine.

7. Place in a mason jar and enjoy!  You can leave your almond butter at room temp for a couple of weeks, or put in the fridge to last longer (although it probably won’t last that long, especially in this house!).

Chunky perfection.

Coconut Butter

  • shredded coconut

1. In a food processor, place as much coconut as you’d like.  I normally stick to half of a 12oz bag for this which makes 6-7 fluid ounces of coconut butter.

2. Process until creamy.  It will take between 6 and 10 minutes, just scrape down the sides of the processor if needed.

Mmm creamy.

I wish I could say that I didn’t just make these both last weekend and had to make them again today.  Although most of the consumption happened before Kinley’s 1/2 marathon on our delicious pancakes.