- TM 31
Ingredients
- 260 grams Raw Coconut Oil
- 230 grams raw agave syrup
- 90 grams raw cacao powder
- 1/2 teaspoon finely ground celtic sea salt
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place coconut oil and salt into TM bowl and melt at 37° for 3-5 minutes on speed 2 (depends on how solid coconut oil is to start with). In warmer climates if coconut oil is already liquid, there is no need to warm it, so this step can be skipped.
Add in rest of ingredients, blend on speed 4 for 30 seconds until combined, then pour into jar, and refrigerate until set (a few hours). Can be kept out of fridge once set.
Tip
Chocolate Coconut Butter can be used as a spread on bread or rice cakes (where it tastes like chocolate crackles!), and is a healthier version of Nutella. It contains the superfoods raw cacao and raw coconut oil, so is very good for you!
Chocolate Coconut Butter can be melted in the TM bowl at 37° for about 2-3 minutes on speed 1, then drizzled over frozen desserts like icecream or raw cakes or slices, where it will set firmer on contact with the frozen dessert. It can also be used to dip fruit such as banana pieces or strawberries into, like a fondue, and eaten as is, or frozen for a real treat!
See my recipe for Raw Jaffa Cheesecake for a picture of Chocolate Coconut Butter drizzled on top of a raw cake.
Coconut oil becomes liquid at around 24°, so in warmer climates keep Chocolate Coconut Butter in the fridge if a firmer consistency is desired.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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