You know what I love about toasted coconut? It tastes like unicorns are dancing on your tongue, spreading their joy to all your tastebuds. You know what I hate about it? Toasting the b@stard. Let me show you how it goes.
Pop it in the oven (or in a frypan)….
Check once…. Nothing
Check again….. Nothing
Check again…. Just browning on the edges
Check again…… Burnt to freaking smithereens like a smouldering pile of charcoal
Seriously coconut, I love you, why do you betray me so? I thought we had something special? I tout your amazing health benefits to all those who will listen! I spread your love far & wide & this is how you repay me? I am hurt, really hurt. People, you really need to keep a close eye on this process, coconut will screw you over without a second thought.
Raw cacao butter looks like white chocolate when it’s solid & it is the fat component of the cacao bean where my beloved raw cacao comes from. It is a very stable fat & gives homemade chocolate that awesome ‘mouth-feel’ that we find in the store bought stuff without all the other random cr@p they add.
400g coconut- toasted (GOOD LUCK!!)
1 heaped tsp cinnamon
1/2 tsp vanilla powder
1 tbs maca powder (optional- Lucuma would be great too)
2 tbs cacao butter (melted)- you can prob sub for coconut oil
Add all the ingredients to your food processor & blend until it becomes liquid. Pour onto a baking lined tray or into chocolate moulds or ice cube trays and pop in the fridge or freezer to set. Be careful, don’t be distracted through the toasting process & may the force be with you.1