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Homemade Cocoa-Coconut Butter [Vegan]
This butter can be used directly on toast or pancakes or waffles, but I think it could also work deliciously when making chocolate-based cookies, muffins or breads – instead of regular vegan butter.
Ingredients You Need for Homemade Cocoa-Coconut Butter [Vegan]
How to Prepare Homemade Cocoa-Coconut Butter [Vegan]
- In a small measuring cup, whisk together the soy milk and cocoa powder until thoroughly combined. Whisk in the salt and apple cider vinegar and let sit for 10 minutes.
- Melt the coconut oil in a small measuring cup. It’s not necessary to completely melt it down – some small solid bits are okay. In the bowl of a food processor, add the melted coconut oil, canola oil, soy milk mixture, soy lecithin granules, xanthan gum, agave nectar and vanilla extract.
- Process for 1 minute, then scrap down the sides and bottom – sometimes the soy lecithin granules get stuck near the blade. Process for an additional minute, then carefully pour the mixture into the molds.
- Chill in the freezer for at least one hour before removing from molds. Store in the refrigerator or freezer.




eeeeeewwwwwww. Dairy butter is better
Whats wrong with soy