Dark Chocolate Coconut Almond Butter


I really think I was meant to be a sixties housewife. Preferably in Norway. Preferably where I could use these adorable, enamel bowls: http://www.etsy.com/listing/107141215/vintage-cathrineholm-lotus-bowls-mid?ref=v1_other_2 and wear a dress like this:http://www.etsy.com/listing/116003172/vintage-60s-aqua-red-calico-rockabilly?ref=v1_other_2 . I mean, if nothing else, the clothing and kitchen appliances of that era just suit me. For instance, I love my mustard-colored beaters, even though I have a KitchenAid Electric Mixer, my forearms are more powerful than these beaters, and I have to hold the cord the entire time  for them to work.


Basically, when it comes to my kitchen, I’m put off by anything modern or matchy and prefer to piece together my kitchenware from garage sales and roadside finds. So when Jared, my fiance, brought home this beauty,


I swooned. Even despite the fact that he had picked it up on the side of the road in a “throw away” box. Even though there was mold growing in it. With a good scrub, it was as good as new  vintage, and when Jared offered to make waffles for a lazy, Sunday morning, I was thrilled. Since we were out of maple syrup, I got thrifty myself and whipped up some chocolate-coconut almond butter, a delightful lovechild of Nutella and chocolate mousse. Creamy and rich, it was the perfect companion to our indulgent Sunday morning.


16 ounces of almonds
2 teaspoons vanilla
½ cup unsweetened coconut
⅓ cup unsweetened cocoa
4 dates
2 tablespoons coconut oil, melted


Melt the coconut oil, and in a food processor, mix it with almonds. Add the rest of the ingredients, and process everything together until everything’s creamy and smooth. Bon appetit!


P.S. I promise, I do cook with more than just dates and coconut and chocolate; I’ve just been on that kind of kick lately.

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