Ingredients

The following ingredients have 10 Servings
  • 3 cups unsweetened shredded coconut (or store-bought coconut butter*)
  • 5 tablespoons coconut oil (melted)
  • 1 teaspoon vanilla extract
  • pinch fine Himalayan salt
  • 1/2 cup semisweet mini chocolate chips (dairy/soy-free brand)

Instruction

  • Line an 8½ x 4½-inch medium loaf pan with parchment paper, covering all four sides of the pan.
  • Make coconut butter by adding 2 cups of shredded coconut to a high speed blender or food processor (reserve the remaining 1 cup). Blend until creamy like peanut butter, scraping the sides of the bowl as needed.
  • Meanwhile in a large bowl, mix together the reserved shredded coconut, coconut oil, vanilla extract and salt.
  • Add the coconut butter, then fold in the chocolate chips.
  • Spread the mixture evenly on the bottom of the prepared pan.
  • Freeze or refrigerate until firm, then cut into pieces.