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.

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Homemade Cocoa-Coconut Butter [Vegan]

Ingredients

  • 1/4 cup, plus 2 tsp. soy milk
  • 1 tsp. apple cider vinegar
  • 1/8-1/4 tsp. salt
  • 2 1/4 tsp. soy lecithin granules
  • 1/4 tsp. xanthan gum
  • 1/2 tbsp. unsweetened cocoa powder
  • 3 tsp. agave nectar
  • 1/4 tsp. vanilla extract
  • 1/2 cup, plus 2 tbsp, plus 1 tsp. refined coconut oil
  • 1 tbsp. canola or vegetable oil
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Preparation

  1. 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.
  2. 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.
  3. 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.
  4. Chill in the freezer for at least one hour before removing from molds.  Store in the refrigerator or freezer.
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