Homemade Coconut Butter (& Coconut Chocolate Fudge)
Prep time: 
Total time: 
Serves: 1 c
Coconut Butter
  • 3½ c (250g bag) Shredded Coconut (unsweetened)
Chocolate Coconut Fudge
  • 1 x Coconut Butter Recipe (see above)
  • 80g Raw, 70% Dark Chocolate (I used Zimt Artisan Chocolate)
  • 3 Tbsp Cacao Nibs
For the Coconut Butter:
  1. Put the coconut in a blender and blend until very smooth. This will take 1-2 minutes in a high-power blender or 10+ minutes in a regular one.
  2. Pour into a jar, let come to room temp and then cover it.
  3. Store at room temp.
For the Fudge:
  1. While the coconut butter is still warm from blending in the blender, add the chocolate and leave for a minute (so that it melts) before blending together.
  2. (If you want it a little sweeter, add a pitted date or two at this point, and blend well)
  3. Pour out onto a parchment-lined platter or platter or small baking sheet (with sides, it's pretty liquid-y and will run like heavy cream)
  4. Let cool at room temp and then top with cacao nibs.
  5. Cool entirely at room temp. If it is still liquid, transfer to the fridge.
  6. Once set, cut into pieces. Store in the fridge, freezer or at room temp if you live in cooler temperatures (like anywhere in Canada almost year-round)
Recipe by The Crushing Cancer Kitchen at http://thecrushingcancerkitchen.com/condiment/homemade-coconut-butter-coconut-chocolate-fudge/