Coconut Chocolate Spread.

3/30/2014

Yesterday I shared my Sun-tella spread recipe. If you cannot have seeds, I have an alternate recipe for you! It doesn't have the same creamy mouth feel as the sunflower seed butter blend, but it is a nice spreadable chocolate. I like using coconut cream because it adds a rich deep flavor and texture - more than simply mixing oil and chocolate could have. And it is a nice additional source of fiber!

Coconut Chocolate Spread

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{wholly rooted}

A spreadable chocolate which is tasty on toast, with graham crackers, or apple slices. GF/NF/DF

{ingredients}

1/4 cup allergy safe chocolate chips
1/4 cup coconut cream concentrate/coconut manna
Bit of a scraped vanilla bean
pinch of sea salt
1 Tbsp of grapeseed oil
1 Tbsp maple syrup

Melt your chips and coconut cream in a double boiler. Add the maple syrup, sea salt and vanilla bean, and stir. Turn off the heat and stir in your oil. It will thicken as it cools, but will still be spreadable. Spoon into a jelly jar and store at room temperature.

This version gets a little thicker than the sunbutter one, depending on how cool you keep your house. It remains spreadable but will thicken - so you might want to warm it up a tad when using.

NOTES: You can substitute vanilla flavoring or glycerite for the fresh bean, but don't use extract, or the alcohol can make your chocolate seize. I use grapeseed oil, but you can substitute any oil that is LIQUID AT ROOM TEMPERATURE and has a mild/neutral flavor.

This is good spread on toast, as a dip for apples - or try a spoonful of it in your coffee or hot cocoa. We had some on warm GF tortillas and I can't stop putting it in my coffee. So good!

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denise cusack

I am a certified aromatherapist, clinical herbalist, organic gardener, plant conservationist, photographer, writer, designer, artist, nature lover, permaculture designer, health justice activist, whole foods maker, and mother of two unschooled boys in south central Wisconsin.