By Jenni Madison
Coconut butter is such a creamy delight I thought it's gotta taste good in a raw chocolate recipe. And it does! It really creamy's up the texture and adds a lovely flavour. King Cacao and Queen Coconut truly do make a wonderful union.
- 3/4 cup virgin coconut oil
- 1/2 cup coconut butter
- 2 tbs coconut nectar
- 1/4 cup cacao powder
- 1/4 tsp cinnamon powder
- 1 pinch of pink salt
What To Do:
Melt coconut oil and the coconut butter by placing the jars in a bowl of boiling water. Stir the coconut butter well so that the oil and fibres are well blended.
NB *If your coconut butter has already been melted and stirred before, you will not need to do this again. Likewise if your coconut oil is already melted due to warm weather it will work fine.
Place all ingredients into your blender. Blend for 30 or so seconds until well combined.
Slowly pour the mixture into your chocolate shape tray. (I say slowly to avoid dripping the chocolate sauce over the sides). Place the trays in the freezer for 2 hours.
Once ready remove the chocolate pieces from their trays and place in a covered container, and then into the fridge. These will last up to two weeks in the refridgerated.