dairy-free Butter

Ingredients

• 30g cocoa butter

• 55g sunflower or (refined) avocado oil

• 20g deodorized coconut oil

• 1/2 tsp fine sea salt

• (optional) 1/8 tsp garlic-infused olive oil

• (optional) pinch turmeric for colour

  Adjust the cocoa butter and oil ratio until it’s the best consistency for your house temperature.

Method

1. Melt cocoa butter gently in a bain-marie/double boiler.

   Alternatively, place it in a glass dish in a slightly warm switched-off oven.

2. Stir in coconut oil until fully melted.

3. Remove from heat and whisk in the rest of the ingredients.

4. Pour into glass jar or silicone mould.

5. Chill in fridge 1-2 hours, or until set.

Storage

• Keep at cool room temp up to 2-3 weeks or refrigerate for several months.

• use a sealed container away from direct sunlight.

• always use clean utensils for best shelf-life.