Cacao coconut spread
I've mentioned before that being a dairy free family in the lead up to the weekend of all things chocolate can be a little bit of a bummer. I honestly don't have much of an Easter recipe repertoire because the weekend for us is overtaken with more important birthday celebrations, but that definitely doesn't dampen any of our enthusiasm for anything chocolatey.
The beauty of this lovely spread is that it's free of any of the overload of sugar and chemicals that a lot of food on offer this weekend has and it's delicious any time of the year, or the day for that matter.
This recipe and many other deliciously dairy-free recipes (that will not be made available online) can be found in my ebook Hungry Like Lila Wolff
- 4 tablespoons Coconut Oil
- 200 grams organic shredded coconut
- 1 tablespoon raw cacao powder
- 1/2 teaspoon vanilla extract
- 1 teaspoon agave syrup
Place coconut oil and shredded coconut into blender, blend on medium speed until coconut breaks down to coconut butter consistency.
Add raw cacao powder and vanilla extract, pulse to blend through.
Add agave and pulse briefly, take care not to add too much or the spread will seize.
Place in sealed container and refrigerate until using. Mixture may need to be heated slightly to return to a spreadable consistency when using.