My kids eat butter-bowls (as I call them) like this ALL the time. 🙂 In the Feeding Kids / Kids’ Favorites section of my book, Easy Paleo Meals I explain how mixing almond butter or sunbutter with water, cocoa or carob (whichever they prefer), a pinch of salt, and a tiny bit of honey is one of my kids’ favorite things to eat, AND it’s a great way to get more good fat, protein, antioxidants, and vitamins into them!
This butter-bowl is exactly the same, but it’s made with coconut butter instead. Please note: unless it’s really melted, ice cream or sorbet (like this) will harden the chocolate coconut butter under it. Room temperature fruit and berries like bananas, strawberries, and blueberries are the best toppings to use. If your kids like heated “compote” I’ve also taken frozen strawberries, heated them until they’re bubbling, and poured them over top. Okay, yum, I really want to eat this right now!
Dairy-Free Chocolate Coconut Butter
3 tablespoons coconut butter
3 tablespoons water
1 tablespoon almond butter (optional, but I like the texture it adds)
1 teaspoon cocoa powder (pictured is black cocoa powder)
1 teaspoon honey or maple syrup
big pinch sea salt
- Put the entire glass jar of coconut butter in a bowl of water that’s just off the boil for 20 minutes to melt. Stir to blend in the separated oil.
- Add all of the ingredients to a bowl and combine with a spoon, mashing the coconut butter down, until it looks like chocolate sauce.
- Top with warm fruit compote, room temperature fresh berries, toasted unsweetened coconut, sliced almonds, etc. (See note above)
Make-ahead: Combine the Chocolate Coconut Butter as directed and put it in a large oven-safe ramekin. You can keep this covered at room temperature overnight. To reheat: remove the cover and pop it into a 325 degree oven or toaster oven until melted. Use oven mitts to remove the ramekin from the oven. Top as desired and enjoy!