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What Great Grandma Ate / Recipes / 30 Minutes or Less / Chocolate Toasted Coconut Butter (Paleo, Whole30, Vegan, AIP, Keto)

Chocolate Toasted Coconut Butter (Paleo, Whole30, Vegan, AIP, Keto)

Last Updated on November 13, 2019 by Jean Choi 19 Comments

30
AIP
EF
LC
NF
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Grab a copy of my cookbook, Korean Paleo: 80 Bold-Flavored, Gluten- and Grain-Free Recipes!

This paleo and vegan Chocolate Toasted Coconut Butter is your new go-to spread for all things sweet, and it takes only 3 ingredients to make! You’ll love its natural sweetness without any added sugar. 

Chocolate Toasted Coconut Butter (Paleo, Whole30, Vegan, AIP)

There are times that I just want a small bite of something sweet and yummy, without consuming a ton of sugar (basically everyday…) especially after a meal. If you know what I’m talking about, I think you will love this Chocolate Toasted Coconut Butter recipe that’s super easy and only takes 3 ingredients to make (1 of them being salt… so does that even count?).

If you’ve ever had coconut butter before, you probably love it as much as I do. It’s full of healthy fats, so creamy, and has a naturally sweet taste to it that’s hard to beat. What makes it even better tasting is when you make coconut butter out of toasted coconut chips. The toasting process really brings out the sweetness even more, the color turns golden brown, and you’ll just want to eat it by the spoonfuls.

Chocolate Toasted Coconut Butter (Paleo, Whole30, Vegan, AIP) Chocolate Toasted Coconut Butter (Paleo, Whole30, Vegan, AIP)

And when you add some chocolate goodness to that toasted coconut butter? It’s just magic. I recently started using carob powder in place of cacao or cocoa powder because it doesn’t contain any caffeine and still acts the same in recipes to give that chocolatey taste. It’s also AIP friendly, which means even those on an autoimmune protocol can enjoy this treat as well!

Ever since making this Chocolate Toasted Coconut Butter, I’ve been using it as a spread on gluten free toast, eating it plain with a spoon, and putting a dollop over 100% dark chocolate bars to give it a little bit of sweetness. It does harden once it’s cooled, but all you need to is heat it up in the microwave for 10 seconds, or run the jar under hot running water for a minute, and it’ll soften up quickly.

Whether you are paleo, AIP, keto, or vegan, this Chocolate Toasted Coconut Butter is a delicious and healthy treat you can enjoy anytime those sugar cravings hit!

Chocolate Toasted Coconut Butter (Paleo, Whole30, Vegan, AIP)Chocolate Toasted Coconut Butter (Paleo, Whole30, Vegan, AIP)

Chocolate Toasted Coconut Butter (Paleo, Whole30, Vegan, AIP, Keto)

This paleo and vegan Chocolate Toasted Coconut Butter is your new go-to spread for all things sweet, and it takes only 3 ingredients to make! You'll love its natural sweetness without any added sugar. 
5 from 8 votes
Print Pin Rate
Course: Condiment, Dessert
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 36 servings
Calories: 85kcal
Author: Jean Choi

Ingredients

  • 1 lb unsweetened coconut chips or shredded coconut
  • 6 tbsp cocoa powder or carob powder (for AIP) or cacao powder
  • 1/4 tsp sea salt

Instructions

  • Preheat oven to 350 degrees F. 
  • Spread the coconut chips or shredded coconut in a thin layers on a baking sheet. Use 2 baking sheets, if needed.  
  • Bake the coconut for 10-15 minutes, stirring every 3 minutes. Make sure to keep an eye on them and take them out when they are golden brown as they can burn quickly. Shredded coconut will toast much quicker than coconut flakes. 
  • Cool the coconut for 15 minutes. 
  • Add the coconut to a blender or a food processor and process until smooth and runny.
  • Add carob powder and sea salt and blend together until well mixed. The coconut butter should be extremely runny and thin. 
  • Pour into jar with an airtight lid. It will firm up as it cools. Store at room temperature.
  • The oil may separate and float to the top once it's fully cooled, while the coconut butter will harden. You can heat it up slightly (10 seconds in the microwave or run the jar under hot water) and stir together before using. 
  • It will keep for up to a year at room temperature, but highly unlikely that it'll last that long!
Nutrition Facts
Chocolate Toasted Coconut Butter (Paleo, Whole30, Vegan, AIP, Keto)
Amount Per Serving (1 tbsp)
Calories 85 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 7g44%
Sodium 21mg1%
Potassium 76mg2%
Carbohydrates 3g1%
Fiber 2g8%
Sugar 1g1%
Vitamin C 0.2mg0%
Calcium 7mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.


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By Jean Choi | March 22, 2018

Comments

  1. The Novice says

    March 22, 2018 at 11:27 pm

    I love toasted coconut, so I bet I’d absolutely love this! 😛 Looks delicious!

    Reply
  2. Lynn says

    March 23, 2018 at 12:34 pm

    I just tried to mke this. I had to switch back and forth from blender to food processor and ultimately add about a tablespoon of coconut oil to it, as it would not liquify. I used unsweetened organic flaked coconut. Thoughts?

    Reply
    • Jean Choi says

      March 23, 2018 at 1:41 pm

      Did you use enough coconut flakes to fill up over half of the food processor or blender? Sometimes if there’s not enough in there, it won’t blend properly.

      Reply
    • Lynn says

      June 29, 2020 at 5:34 pm

      5 stars
      I made 1/4 of the recipe. Pulse blended quite a while. It did not liquify. 🤷‍♀️ Added cocoa.
      Leave out the salt. I added a bit of stevia powder.
      Put in a jar and it will be the perfect the next day.
      Love it thinly spread on a Biscoff cookie. Yum.

      Reply
  3. Holley @ ThePrimalDesire.com says

    March 26, 2018 at 4:17 pm

    5 stars
    I sometimes crave Nutella, but it is so full of junk, this is a great substitute!

    Reply
  4. Renee says

    March 26, 2018 at 4:39 pm

    5 stars
    Oh gosh Jean, this is so fun! I can’t wait to make this for my girls – they will freak out!

    Reply
  5. Tessa@tessadomesticdiva.com says

    March 26, 2018 at 5:23 pm

    5 stars
    I just love the toasted coconut twist…something magical happens to that flavor when it is toasted like that!! Excited to tryi t!

    Reply
  6. Jessica DeMay says

    March 26, 2018 at 6:23 pm

    5 stars
    This looks amazing and so easy! I need to try it!

    Reply
  7. Melissa @Real Nutritious Living says

    March 27, 2018 at 1:23 pm

    What a great idea! I love chocolate and can’t wait to try this!

    Reply
  8. Jo Romero says

    March 29, 2018 at 3:47 am

    Love this idea! Might try it on my kids, who keep asking me to buy chocolate spread. Going to pin and give it a try.

    Reply
  9. Paula says

    March 29, 2018 at 10:46 am

    Looks good! But one question. For those of us who are still in the elimination phase of the AIP, what would we eat this with? I’m afraid I’m drawing a complete blank!

    Reply
    • Jean Choi says

      March 29, 2018 at 10:55 am

      You can dip plantain chips in it, or drizzle it over fruits or sweet potatoes!

      Reply
  10. Tina says

    March 29, 2018 at 5:05 pm

    Love that this delicious treat is so simple!

    Reply
  11. ChihYu says

    March 30, 2018 at 1:19 pm

    5 stars
    YUM! They are so delicious ! Totally love it !

    Reply
  12. STACEY CRAWFORD says

    April 1, 2018 at 11:13 pm

    5 stars
    Oh wow, this looks incredible! Yum!

    Reply
  13. Katja says

    April 2, 2018 at 7:34 am

    5 stars
    OMG! This recipe looks amazing. I’ve never made coconut butter from toasted coconut. YUM!

    Reply
  14. Becky Winkler says

    April 9, 2018 at 7:55 am

    Wow, I bet this is so super flavorful!

    Reply
  15. Sivan says

    July 29, 2018 at 2:03 pm

    This looks amazing. Want to try it soon. Does it need any sweetener ?

    Reply
    • Jean Choi says

      July 29, 2018 at 2:53 pm

      You can if you want, but I don’t feel that it needs it. It’s naturally sweet, but if you want it sweeter, just taste it at the end and add it in little bit at a time.

      Reply

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Welcome!

headshot of Jean Choi - blogger of What Great Grandma Ate I’m Jean and I’m a Nutritional Therapist (NTP) living in Southern California with my husband and 2 dog babies. On WGGA, you’ll find simple and easy gluten-, dairy-, and processed sugar-free recipes that focus on quality nutrients, and of course, never sacrifice on taste. I believe that the food you love should love you back, making you feel amazing inside and out. I apologize in advance for my inappropriate jokes and misunderstood sarcasm! More About Jean

Recipe Key

  • 3030 Min or Less
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  • NFNut Free
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