Almond Cocoa Butter

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  2 cups (150 g/5.3 oz) unsweetened 

shredded coconut 

½ cup (75 g/2.6 oz) almonds

2.5 ounces (70 g) darkish chocolate,  

85 % cacao solids or extra 

2.5 ounces (70 g) cacao butter

¼ cup (40 g/1.4 oz) erythritol  or Swerve

Few drops liquid stevia, to style  (non-compulsory)


1.  Preheat the oven to 350°F (175°C, or fuel mark 4). Unfold the coconut and almonds on a baking sheet. Place it within the preheated oven and roast for five to eight minutes, or till the coconut is flippantly golden. Stir a couple of times to stop burning. Take away from the oven and put aside for a couple of minutes to chill. 

2. In a meals processor, mix the coconut, almonds, darkish chocolate, cacao butter, and erythritol. Pulse till easy. The precise period of time is determined by your processor. Add the stevia (if utilizing), and pulse once more. Spoon the  butter right into a glass container. Seal and retailer at room temperature for as much as  1 week, or refrigerate for as much as 3 months.

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