This post demonstrates the part of my personality which can become obsessive. When I find something I’m interested in, I beat it to death. Then inevitably I lose interest and move on to the next thing. Right now, I’m obsessed with making vegan butters. Since I really try to limit my intake of “added” fats, this is not a good obsession. However, so far Kel and I have been able to restrain ourselves to slivers of this amazing stuff, so I don’t feel too badly about straying. Let’s hope something comes along that takes my mind off of butter. Something that is a whole lot healthier. Something like seven days of celery sticks.
The basic recipe for this comes from the site mentioned in an earlier post. All I did was blend in a little cocoa and a little sweetener. Chocolate coconut butter is available commercially (I have a jar of it in my pantry called Cocoa Bliss by Artisana), but what fun is that?
Using a silicone ice cube tray or silicone mini muffin pan makes freezing and removing the butter very easy. I got the ice cube trays from Amazon.com, then remembered that my mom had given me a mini muffin tray many years ago so I dug that out of the cupboard as well and gave it a go. Obviously this butter can be used directly on toast or pancakes or waffles (upcoming post…) – but I think it could also work deliciously when making chocolate-based cookies, muffins or breads – instead of regular vegan butter.
- 1/4 cup + 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 + 2 tbsp. + 1 tsp. refined coconut oil
- 1 Tbsp. canola or vegetable oil
- 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.
- Serving Size: 30
- Calories: 47
- Sugar: 0
- Sodium: 38
- Fat: 5
- Saturated Fat: 4
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 0
- Protein: 0
- Cholesterol: 0