I was in heaven when I discovered how easy it is to craft creamy, velvety, spreads using coconut oil. And one of my new favorite recipes is this Chocolate Banana Coconut OIl Spread. Spread it on toast, crackers, muffins and more. And change up the recipe to make it interesting – add in nut butters or even my favorite – avocado! This is a good starter recipe to experiment with virgin coconut oil – an ingredient that may be really good for you! Get the recipe..
Chocolate Banana Coconut Oil Spread
makes about 1 cup
5 Tbsp virgin coconut oil
3 Tbsp warm soy milk
2 tsp cacao powder – or cocoa powder
2 tsp maple or agave syrup
optional: 1 tsp dark chocolate chips or cacao nibs
version 2: add in 1/2 cup avocado for an even creamier texture. You could also remove the banana and just use equal amounts of avocado.
version 3: add in 1 Tbsp warmed peanut or almond butter!
Note: you need to have all the added ingredients either room temperature or lightly warmer so that the coconut oil stays blendable. Coconut oil becomes firm when chilled – and will not blend well in a chilled state.
Directions: Add all the ingredients to a high speed blender and blend until totally creamy. This should take just a few seconds on a high setting. Pour into a freezer-friendly serving dish – smaller serving sizes chill more quickly. Next, place the mixture in the freezer until it firms to a spreadable, but not rock-hard, state. This should take about 10-30 minutes depending on how thickly you poured your spread. If needed, allow the spread to warm and soften a bit before serving.