When I’m home, I normally turn to my cinnamon butter bites or homemade mint chocolates when I need an extra shot of fat. Since both butter and coconut oil melt at room temperature, however, neither of these options works well when I’m out and about. Recently I came upon the perfect solution: chocolate coconut butter prepared in chocolate molds!
Jesse and I have been making chocolate coconut butter since last winter, so I already knew that it’s pretty temperature stable. Normally we just eat it out of a large container with a spoon, though, which isn’t all that travel-friendly. Freezing the coconut butter in chocolate molds instead of a single container, however, produces bite-sized coconut butter treats that are perfect for bringing on the road.…
