UPC’s Crunchy Dark Chocolate Butter
I love indulging. Some of my favorite indulgences, as we’ve covered here in this blog, are life’s simple pleasures. This is obviously not a complete list, but certainly these items will make the top of my list: chocolate, bacon, chocolate bacon, smoked salmon, good wine, good tequila, good rum, sleeping soundly and waking up refreshed, and staying up all night just to watch the sun rise. As far as I’m concerned, the above list of indulgences should be on EVERYONE’S list! Ok, fine, I’ll give that some people just don’t like salmon. My wife doesn’t like salmon, and smoked salmon is even worse to her. While this is intriguing to me, particularly as a pleasantly munch down on some spicy smoked salmon, and she makes faces at me, I don’t particularly mind. That just means I get to keep it to myself! Fortunately, we share interest enough of our other indulgences that this has never been an issue. So, today’s recipe, hopefully, will become a regular indulgence for you all as it has become for me.
I’ve been working on this recipe for months now, and while you’ll see that it is quite simple, putting the pieces together has been a real challenge! Chocolate is amazing, in all it’s forms. It can be a real challenge to work with, though, because getting your recipe just a little bit wrong can result in it being quite bitter. While I love chocolate, and even really really dark chocolate (I eat the good baking chocolate bars straight – but only the good ones), I don’t love bitter. There are definitely some recipes that bring out the bitter in chocolate more than others. Not this one though. This recipe produces the kind of indulgent decadence that I can really look forward to!
UPC’s Crunchy Dark Chocolate Butter; What you’ll need:
- 1 tablespoon Cocoa Powder
- 1 tablespoon Carob Powder
- 2 tablespoons Cocoa Nibs
- 2 tablespoons Coconut Butter
- 2 tablespoons Coconut Oil
- 1 Storage Jar (a nut-butter jar?)
Serves: Umm… Only 1!!! 🙂
Prep time: 10 minutes.
1. Mix the cocoa powder, carob powder, and cocoa nibs thoroughly.
2. Pour the mix into the jar, then add the coconut butter and the coconut oil on top, in that order.
As the coconut oil melts, it will loosen up the coconut butter for stirring.
3. Close the jar and place it somewhere warm so that the coconut oil can melt, and the coconut butter will soften.
Note: If you can’t think of a good warm place to put it; you can easily just throw it in the oven on the lowest heat setting for 5-10 minutes.
4. Let it sit until the coconut oil has completely melted, then begin stirring.
Start to stir after the coconut oil has fully melted.
Since it’s warmer now, it’s the optimal time to serve it over your favorite fruit! This will be amazing over nearly any fruit, but particularly strawberries, raspberries, mangoes, and pineapple.
If you’d prefer to eat it in a more solid state, just let it sit at room temperature for a while, then dig in! It will be thick, like coconut oil or macadamia nut butter, and perfect for eating with a spoon!
Freshly made, still warm Crunchy Chocolate Butter over Starfruit!
- Do you like your indulgences?
- What are your 3 favorite indulgences?
- If you could take one of your non-food indulgences, and compare it to a food, which food would it be most comparable to?
- Are there any indulgences that you used to enjoy but don’t anymore?
- Why don’t you enjoy them anymore?
- Do you miss them? Or have you replaced them?