Remember this post about the forgotten delights and raw food products of Fremantle?
In particular this raw coconut chocolate butter with chilli?
Since trying this amazing but rather expensive spread, I have wanted to try making it at home.
This week was it.
Only five ingredients are required (six if you count water) and the process takes about 30 minutes, most of which is the food processor working whilst you do something else. Or while you watch impatiently, whichever appeals to you more.
My version had a certain rustic appearance that wasn't quite the same as the picture-perfect smoothness of the original Cocopure product. However, I can say with some confidence that it was just as enjoyable to eat.
Don't take my word for it though. Try it, and then let me know!
Instructions:
1. Process the coconut in a food processor until it starts to liquefy - about 10 minutes. This would take longer if your coconut wasn't the moist variety, but you could also add a dash of coconut oil to help things along.
2. Add the goji berries and process for another 5 minutes or so, until they are well processed and the mixture turns orangey.
3. Add the cocoa, chilli flakes and vanilla and continue processing, adding the 2 tbsp water in small amounts. I did 10 minutes of processing and then let the food processor have a break for 20 minutes or so (I was worried it would over-heat), before doing another 5 - 10 minutes.
I could probably have continued processing for a bit longer and got a smoother finish, but I didn't feel the need (and didn't have the patience...). You could though, if smoothness is your thing.
4. Store in an air-tight container or jar at room temperature.
This tasted incredibly close to the original. As noted, it wasn't as smooth, and I think it was a little more chocolatey and a little less chilli-y. The goji berries aren't really detectable in the Cocopure version or in this one, although I suspect I'd notice if they were taken out. The coconut is definitely present, but it isn't strong.
There were also two ingredients in the Cocopure ingredient list that I didn't end up including - because I completely forgot! They were salt and agave syrup, and whilst I can honestly say I didn't miss them, I will probably try including them next time for comparison purposes. I don't think I'd want more than a teaspoon of agave, though, as I didn't think this needed sweetening.
All in all, I was very happy with how this turned out. The smell and taste are incredible, the ingredient list is short, and the process is easy - and certainly cheaper than store-bought.
Plus, this way, you get to lick the bowl.
In particular this raw coconut chocolate butter with chilli?
Since trying this amazing but rather expensive spread, I have wanted to try making it at home.
This week was it.
Only five ingredients are required (six if you count water) and the process takes about 30 minutes, most of which is the food processor working whilst you do something else. Or while you watch impatiently, whichever appeals to you more.
My version had a certain rustic appearance that wasn't quite the same as the picture-perfect smoothness of the original Cocopure product. However, I can say with some confidence that it was just as enjoyable to eat.
Don't take my word for it though. Try it, and then let me know!
Raw homemade coconut chocolate butter with chilli and goji berries
Adapted from the Cocopure ingredients list
Makes about a cup (approximately, I didn't actually measure)
Ingredients:
- 70g (1 cup) moist coconut flakes
- 20g (1/4 cup) goji berries
- 35g (1/2 cup) good quality raw cocoa (or regular cocoa if you don't care about the raw aspect)
- 1/4 tsp chilli flakes, or chopped dried red chilli - more if you want it to be very spicy
- 1 tsp vanilla
- About 2 tbsp water, or as needed to smooth things out
Instructions:
1. Process the coconut in a food processor until it starts to liquefy - about 10 minutes. This would take longer if your coconut wasn't the moist variety, but you could also add a dash of coconut oil to help things along.
2. Add the goji berries and process for another 5 minutes or so, until they are well processed and the mixture turns orangey.
3. Add the cocoa, chilli flakes and vanilla and continue processing, adding the 2 tbsp water in small amounts. I did 10 minutes of processing and then let the food processor have a break for 20 minutes or so (I was worried it would over-heat), before doing another 5 - 10 minutes.
I could probably have continued processing for a bit longer and got a smoother finish, but I didn't feel the need (and didn't have the patience...). You could though, if smoothness is your thing.
4. Store in an air-tight container or jar at room temperature.
This tasted incredibly close to the original. As noted, it wasn't as smooth, and I think it was a little more chocolatey and a little less chilli-y. The goji berries aren't really detectable in the Cocopure version or in this one, although I suspect I'd notice if they were taken out. The coconut is definitely present, but it isn't strong.
There were also two ingredients in the Cocopure ingredient list that I didn't end up including - because I completely forgot! They were salt and agave syrup, and whilst I can honestly say I didn't miss them, I will probably try including them next time for comparison purposes. I don't think I'd want more than a teaspoon of agave, though, as I didn't think this needed sweetening.
All in all, I was very happy with how this turned out. The smell and taste are incredible, the ingredient list is short, and the process is easy - and certainly cheaper than store-bought.
Plus, this way, you get to lick the bowl.
