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5 from 8 votes

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. 
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Condiment, Dessert
Servings: 36 servings
Calories: 85kcal
Author: Jean Choi



  • 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!


Serving: 1tbsp | Calories: 85kcal | Carbohydrates: 3g | Fat: 8g | Saturated Fat: 7g | Sodium: 21mg | Potassium: 76mg | Fiber: 2g | Sugar: 1g | Vitamin C: 0.2mg | Calcium: 7mg | Iron: 0.5mg