Coconut Butter Chocolates
Prep time: 
Cook time: 
Total time: 
Makes: 1½ quarts
 
All together, this recipe will take about 20 minutes to put together and about 4 hours to chill. If you're not up for making your own coconut butter, simply warm the store-bought variety, and if it doesn't list a sweetener on the label, stir in maple syrup.

My loaf pan is 9.25" x 5.25" - however, feel free to use whatever size loaf pan you have. Your chocolates will just be a bit thicker or thinner, but still rewarding.

Lastly, you will have extra coconut butter. That's a good thing: put a dollop on a split and roasted sweet potato, spread it on toast or treat yourself to a spoonful as a reward for not eating all of these in one sitting.
What you'll need
  • 1 bag (10 ounces) bittersweet chocolate morsels (I used Ghirardelli)
  • 2 teaspoons coconut oil
  • 20 ounces unsweetened shredded coconut
  • 1 teaspoon maple syrup
  • ½ teaspoon kosher salt
How you'll make it
  1. Line a loaf pan with parchment paper.
  2. In microwave-safe bowl or double boiler, combine chocolate and coconut oil. In microwave, cook in 45 second increments, stirring well each time until completely melted.
  3. Pour chocolate into lined pan, tapping the pan on the counter to smooth and settle. Place in fridge; let chill at least 1½ hours, or until firm.
  4. Meanwhile, place coconut into the bowl of the food processor. Run the processor for 10-15 minutes, stopping every 2-3 minutes to scrape down the sides and check out the progress. The coconut will change from strands to wet sand to a paste and finally a liquid.
  5. Measure 1½ cups coconut butter (reserve remaining for another use). Stir in maple syrup and salt. Pour over firmed chocolate, again, gently tapping on the counter to settle, and smoothing the top with a spatula, if desired.
  6. Chill 3 hours, or until completely firm.
  7. Remove from fridge and pull parchment from loaf pan. Place on cutting board; let sit 10 minutes. Using a bench scraper or chef’s knife (and all your muscles), cut block into pieces. My recommendation is to go small - the size you would feel comfortable popping into your mouth. They're not incredibly sweet, but they are rich and a lot to try to bite into.
  8. Place in an airtight container and store in the fridge. I enjoy them cold, which makes them very firm. If you'd rather it a bit softer, 10 minutes out of the fridge should do the trick.
Recipe by at https://www.lifeaswecookit.com/coconut-butter-chocolates/