Recently I caved in and bought a tub of coconut butter. I have been reading about it left right and centre and it is highly raved about on various recipe blogs, but I could never quite understand how it was different to coconut oil (in summary coconut butter includes the meat of the coconut so it’s a little thicker and creamier, and less oily in taste – I’ll blog more about that in a ‘Right now I’m loving’ soon!).
Coconut butter is absolutely delicious and well worth the money it costs, I’m very happy just eating a spoon of it out of the jar, but thought I’d have a go at making some chocolate sauce with it instead of coconut oil in the recipe I usually use. I intended to pour this over a banana as a pudding treat on Sunday eve, but then for some reason decided to blend them all the ingredients together into a mousse. This created a creamy, rich, chocolately pudding, which in my opinion is just as delicious as a Gu pot. Mmmmm, will be making this again for sure! Perhaps using Almond essence (to taste like Amaretto) or vanilla, or peppermint essence…..
If you don’t have coconut butter (you can buy it in places like Whole Foods, Planet Organic or on-line) I’m sure this would work equally well with coconut oil. It might just not be as creamy.
and yes this is a recycled Gu pot..
Ingredients (serves 1)
- 1 small banana
- 1 tablespoon raw cacao powder
- 1 tablespoon coconut butter (melted) / or Coconut Oil (melted)
- 1/2 tsp orange essence
- Use a handblender to whizz up the banana, then add the cacao powder, coconut butter and orange essence. You may need to scrape down the sides.
- Scoop into a serving pot and refrigerate for 30 mins to an hour. The mixture should harden to a thick mousse that a spoon would stand up in.