- 1/4 Cup Of Coconut Butter
- 1/3 Cup Of Coconut Oil
- 2 Tablespoons Of Olive Oil
- Aquafaba From One Tin Of Chickpeas Chickpea Brine
- 1/3 Teaspoon Of Miso
Assemble your ingredients.
Measure out the olive oil and let it cool in the fridge. Feel free to use canola, avocado, almond, grapeseed, sunflower oil or another plant-based oil in the place of the olive oil.
Refrigerate the measured coconut oil in a container.
Dispense the aquafaba and let it cool in the refrigerator.
Melt 1/4 cup of coconut butter and allow it to cool for at least an hour.
Re-melt the coconut butter and let it cool down totally. The coconut butter must be completely cold before proceeding.
Mix the coconut butter, coconut oil, and olive oil in a container ready to be blended.
Blend the aquafaba using a stick blender, food processor, or whisk until it all turns to foam.
While blending, slowly drizzle in the coconut butter and oil mixture you made earlier.
Work the oil in adding more as it emulsifies in a manner similar to making mayonnaise - the whole process takes around 6 minutes on average.
Blend in the miso paste once all the oils have emulsified.
Transfer the butter mixture into a baking tray or similar-sized vessel lined with plastic wrap.
Refrigerate for 2 to 4 hours or until solidified.
Calories: 28kcal | Carbohydrates: 1g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 1mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg