I love sweet. I love salty. I love savory. I just plain love food. No secret. Even though I’ve made drastic changes in the way I eat over the last year and a half, I still love a good treat now and then (more now…less then). I have a serious affection for coconut, lemon, nut butters and chocolate. I don’t know if you can survive eating just those things or not but if not, I would die very happy.
I was inspired by this recipe to try and make coconut butter. Easy right? Um….let’s just say that while I anxiously awaited the creamy phase in the process…my food processor started smoking. Clearly smooth and creamy was not in my future. But now I was determined. I had the coconut and now I was craving something coconutty….what’s a girl to do?
Create this bad boy, that’s what:
Sometimes the greatest discoveries happen by accident and this was no exception. It’s thick, it’s got a wonderful texture and it can be as sweet as you want it to be. The best part of it is that it comes together in less than 15 minutes, keeps for at least 2-3 weeks, is vegan and almost completely guilt free (though I feel very little guilt stuffing this into my face…) I’m not genius in the kitchen but every now and then I have a flash of brilliance.
Oh yeah baby! I took my coconut, added almond butter, cacao powder, vanilla, maple syrup and a wee bit of almond milk and Bam!! Chocolate Almond Coconut goodness! Thankfully…once the food processor had a nap, it was ready to rumble again.
Here’s how I made this awesome spread: