– the Vitamix has a tendency to overheat (this is not based on my experience, I have never used one before – but I have heard many stories from Vitamix owners, and seen recipes for cooking soup in the Vitamix by intentionally overheating the motor – say what?!?!?!?!)
– the Thermomix does not, thanks to our amazingly wonderful reluctance motor with no moving parts to cause the crazy friction-induced-overheating that Vitamix owners experience
He told me that a lot of people go home and try to recreate his coconut butters, then come back the next week disappointed because their mixture separated when the motor of their high powered blender started to overheat (it doesn’t take much to melt coconut oil!).
Separation happens when the coconut oil melts, it just doesn’t combine with everything in a nice, smooth, homogeneous fashion. You get a lump of chocolatey goodness sitting in a pool of chocolate-coloured but pretty bland-tasting melted coconut oil. Not so pretty, and not so yummy either. Obviously the two parts of the mixture don’t set evenly, and it’s just not a joy to eat. And that’s what food should be – a joyful celebration of health.
And in his opinion, their attempts might not even have been raw, depending on how hot their motor got.
So, when he told me that so many people failed trying to recreate his coconut butter – well, that was a challenge I just couldn’t resist.
80g unrefined coconut oil
Method:
2) Add remaining ingredients and mix on speed 6 for 5 seconds. Scrape down the sides and repeat. Store in the pantry, not in the fridge. It should last at least a week, but it won’t because it’s so delicious!When you first make it, it will be like runny nutella. It will harden a bit in the cupboard, but not solid enough that you can’t sneak a sneaky spoonful every now and then. 😉
This would make a delicious icing for a cake. Just ice your cake as soon as you have made the chocolate coconut butter, while it is still runny enough to spread or pipe. It will set after an hour or so on the bench (or in the fridge if it’s a hot day).
this sounds great!
Thanks! We can’t get enough of it, so I don’t make it very often. It’s way too easy to eat the whole batch! 😉
Hi Sarah – I’ve just stumbled across your blog and this is the first post that has grabbed my attention. I am currently testing out a TM and attempted to make a choc hazelnut coconut butter on the weekend and it separated – exactly as you described above! Are you saying the TM shouldn’t do this?? Where did I go wrong? The temp lights on the machine were going up on their own as I blitzed the mixture… do you know why?
Thanks – looking forward to continuing my exploration of your page!! 🙂
Hi Veronika. Thanks for your comment! How long were you blending it for and on what speed? Coconut butter is very temperamental, as the oil melts at such a low temp… once you’ve added your coconut in, you really don’t want to blend it for too long for that reason. That’s also why I wait until the end to add the coconut oil in my recipe, to prevent it from splitting. Hope that helps a little! Sarah xoxo