Also known as: “Homemade Artisana Cacao Bliss.”
About a year ago, I fell in love with Artisana Cacao Bliss. However, my wallet was not so smitten: $11 for an 8-oz jar? In the interest of saving money, I vowed to attempt making my own Cacao Bliss. The homemade version turned out even better than I’d hoped!
Hot Chocolate Butter
- 4 tablespoons (60g) virgin coconut oil
- 1/2 cup plus 1 tablespoon (52g) cocoa powder. (For a sauce, decrease to 1/4 cup)
- 1/4 cup agave OR you can use nunaturals vanilla stevia drops (I use 10 vanilla drops, but if you don’t like super-bitter chocolate, triple that amount)
Melt the coconut oil, either in the microwave or on a candle warmer or in a warm oven. Add the vanilla drops (or agave) and stir. Add the cocoa, then add 3 tablespoons water only if you used vanilla drops. Stir stir stir! Stir until it gets thick like Artisana Cacao Bliss.
For Magic Shell:
Decrease cocoa powder to 1/4 cup and keep all other measurements the same. Also, if you re-heat it for a few seconds, it’ll get thinner. And if you freeze it, you can make incredible chocolate bars… or even chocolate chips! Just break up the chocolate bars into little pieces.
I used this spread to frost my Cream-Filled Chocolate Cupcakes.
(For the cupcakes, be sure to reheat your chocolate butter so it’s liquid again.)
Nutritional Info (for 2 tablespoons)
- 100 calories (with the vanilla drops)
- 10 grams fat
- 0 grams added sugars
- 0 grams cholesterol (All vegan foods are cholesterol-free!)
- 2 grams protein (same as Cacaco Bliss)
Or, if you make the recipe into bars, each 30g bar will have 100 calories (stevia version) or 140 calories (agave version).
Side Note:
This is also really good on Homemade Luna Bars.
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I love that stuff too!! I have a jar at home, but I’m still intrigued by making my own.
You are my HERO! Bookmarking this!
Looks so chocolatey! I’ve never tried the Artisana Cacoa, but I’ve heard mixed reviews. It looks delicious though!
oh man. I need to make this!
PS: If you have a minute today, please vote for me! http://www.stonyfield.com/barnstorming/
and spread the word if you want?
Thanks girl!
I did something similar to this and then used the chocolate sauce to dip a frozen banana (on a stick) in. I then rolled the frozen, chocolate covered banana in crushed peanuts. So good!
The chocolate butter sounds absolutely amazing! Definitely keeping a note of this recipe.
good work girl! i’ve never even tried coconut butter. i can only imagine what a chocolate one would taste like!!
here they want 20 $ for that jar!! well 18.95 but thats pretty much 20 with tax! its so rediculous!!! they know were addicted, so why they gotta make us feel like addicts by having us go broke for it lol <3
Kelsey,
OMG that’s ridiculous! For the small jar? I thought $10 was bad!
That looks amazing, miss Katie. You do your chocolate-covered roots proud
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I never tried anything Artisana, of course, since I’m thousand of miles away from it, but I recently discovered I can make my own coconut butter, and I can’t wait to try various combo’s with it
Yummy! Even though I finally found the coconut butter, my WF doesn’t sell the cacao bliss. I’ll have to give this a try!
I still haven’t tried this, it looks so dang tasty I probably couldn’t stop myself from eating all of it.
looks amazing!!! i want to swim around in a giant vat of this while drinking/licking my way through
I have a jar of Cacao Bliss that is *this close* to being finished. I may just have to try out your replica, because we all know I love me some chocolate and coconut.
I’m kind of in love with cacao bliss too but NOT the price tag. Homemade would be cheaper for sure!
Ok, I already bought coconut oil after seeing this post this morning. I’m ready to make it!
…definitely just “taste tested” half the batch. it’s like chocolate truffles on a spoon. brb gotta go get more.
Oh my goodness! I just mad this, and there is one thing I can think of: Give me more! I dipped everything in it: strawberries, bananas, goji berries, pretzels….mmmmmm…..
Wow, I thought I’d be the first to make this, but two other people ALREADY beat me to it???
Katie, this stuff is amazing! So good I can’t stop eating it. And you are 100% right that it’s better than cacao bliss, which I was skeptical about until I tried it. My word, it’s good. You just saved me an hour’s drive to my nearest Whole Foods, because I can get the coconut oil locally.
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Now if you’ll excuse me, I’m off to eat some more
Some times I cut small pieces of banana, put them on a stick and use the chocolate as dip….I m such a pig
YUM! I try to recreate things that I see on blogs:-)
Oh yummm…. I tried my hand at Mae’s version of this and it was amazing!
You give me so many great recipes so i’ll give you this one. It’s called PB Chocolate Smoothie (and it’s completely vegan): 1 cup spinach, 1 block tofu, PB to taste, unsweetened chocolate powder, sweetener (stevia, splenda, sugar etc…), and banana. Put in a blender and blend. it tastes like a chocolate milkshake- no joke.
PB Choc continued….plus non-dairy milk and ice cubes! yum
Oh, wow, now I’ll be able to have Cacao Bliss in Germany, too!
Another question toyou as a coconut butter expert: Do you know whether coconut butter and creamed coconut are about the same? I found the latter but can’t get the butter around here.
Michelle,
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Thanks for the recipe! I love when people leave me recipes… especially ones with chocolate involved
Sünne,
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I think maybe the difference is that the cream has oil AND butter, whereas the butter is just blended-up, roasted coconut? I’m not really sure, but I bet you could google it. I’m sure the cream tastes delicious in any case
Katie I so want to make this, but am not sure as to whether or not my coconut oil would be condusive to this heavenly recipe!
I use Spectrum Organics Coconut Oil… I didn’t look at the lable upon purchasing (was in a rush) and bought the “refined” kind… does this make a difference? Here’s a link to the product…http://www.spectrumorganics.com/?id=87#j47
This recipe looks delicous, so I may just give it a go anyhow!
Julia,
Hey girl! I’ve only used Artisana, but I really don’t see why another oil wouldn’t work. I even know one girl who used vegetable oil! So I definitely think it would be ok!!
Thank you Katie! I actually took a leap of faith and made the recipe today, adding 1/8 tsp coconut extract just to be safe. MY GOODNESS! Your coconut butter is amazing! Thanks for another award-winning recipe
Julia,
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Aww thanks! And just like with the cake, if you want to send a photo, I’ll feature you
(By the way, I did post the cake shout-out. Did you see it?)
Love and coconuts,
Katie
I tried to recreate my favorite bean burger from a small, townie restaurant. Unfortunately I used too much egg white, and it turned into scrambled beans….yummm haha
I’ve tried to recreate the peanut sauce you always get at chinese or thai restaurants – it was pretty easy just throwing a bunch of ingredients together that seemed to fit. Now it’s a staple for us!
I tried recreating chocolate almond butter using a hand blender for the first time…and ended up with 11 stitches! My almond butter was ruined but at least I now have a funny story of my blender stupidity
i tried to recreate this roasted veggie wrap with hummus! it was delicious! =)
Before I became a vegetarian, I tried to recreate the French Onion soup from Panera Bread. The soup itself came out pretty similar, but because of various allergies my family members have (dairy, corn/dextrose/corn syrup/maltodextrin/etc.) I had to use croutons that didn’t really fit the bill. :/
Other than that, sometimes I will stumble upon a recipe or a mixture of ingredients that somehow ends up tasting like a restaurant food. For example, one time I made biscuits that apparently ended up tasting quite similar to the biscuits at Red Lobster, but the base I’d used was just something I’d found in a Bisquick cookbook. Very interesting.
We have succesfully re-created a few items actually: Chicao deep dish pizza crust, Zoodles (that was my husband’s creation), Nutella, and ginger beef, now called ‘ginger veef’ in our house. I can also make really yummy chocolate chip cookie dough ice cream and mint chip ice cream.
Yes I have started making my own hummus instead of paying to buy it. It comes out so yummy and much cheaper!
I create my own larabars and I’ve veganized Jamba Juice smoothies for myself
just last night i made my own salad dressing/”honey mustard” dressing with yogurt, dijon, apple cider vinegar, SF maple syrup, and a bit of seasoning salt. it turned out great!
I make my own cashew cookie larabars all the time. It is by far my favorite flavor and usually one larabar just isn’t enough so I make a whole food processor full of dates and cashews. Sometimes I add some cocoa too
My favorite restaurant in college made this shrimp, sausage, and spinach pasta dish that was just amazing. For years I’ve been trying to recreate it and still haven’t perfected it.
Wow that chocolate butter looks insanely good. Even if I won the artisana cacao I would be making that with the coconut butter to make it chocolatey after your own heart!
As for the question…I’ve tried to recreate a bunch of restaurant dishes, and recently I’be been making my own nut butters- maple cinnamon almond as we don’t get fancy flavours like you over here in England
we tried to recreate the bean dip we had a local vegan place, but alas we just cannot get the spiciness down pat…bummer!
I tried to recreate coconut butter via HEAB’s tutorial but it didn’t work. I still don’t know what I did wrong
I’ve attempted to recreate a few appetizers and dressings, some of which come out better and some of which do not!
I tried to recreate the Wendy’s Spicy Chicken sandwich – it’ s my husband’s favorite, so I wanted to surprise him. It turned out okay, but not as great as the real thing….
I tried to recreate trader joe’s flaxseed crunchy peanut butter, but mine didn’t turn out as smooth
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I tried to make artisana coconut butter with shredded coconut and it turned out ok, but a little chunky.
I’ve re-created MANY a dish but the most popular one are my Thai Spring Rolls! Braised cabbage, carrots, ginger, garlic, jalepeno for heat and Srichacha (sp?) sauce.. Always a hit!
I have tried to recreate a product! I LOVE the Amy’s black bean burritos, and love TJ’s version of them even more. But TJ’s version is about $2.25 per package. My recipe took a lot of tweaking, but got close enough I would call it a knock-off, and it’s only $1.25 per serving! Sweet!
I’m not sure if this competition is open to aus residents, but who cares … I like this question.
Well, because I’m not blessed enough
to have access to all the wonderful products that you guys are enjoying, I tried to recreate …
Maple Pb
White Choc Wonderful Pb
Dark Choc Dreams Pb
Cashew Cookie Larabar
Artisana Cacao Bliss
Artisana Coconut Butter
Nutella (making it vegan, mega fail…)
Almond, Cashew, Sunflower Seed, and Pumpkin Seed Butter
the dish that i tried to recreate was the general tso’s sauce as i love it and could eat it with a spoon all day
Amazing! This is a great idea, esp. since Artisana is pricey. But such a necessary treat.
I have definitely tried recreating restaurant meals. I recently posted a recipe for a fried rice that was actually based on a pasta dish I loved, so it was different but the flavors were there.
It has been too long since I said hi over here – I’m so sorry.
Still love you!
I tried to recreate the Mayan Harvest meal from Kashi but it did not come out right. It tasted ok but was no where near what it was supposed to be. You win some and you lose some.
I have tried recreate many many restaurant meals and I thing I have been pretty near to some of them.. I have tried Mcdonalds salads and mcmuffins
I’ve definitely tried to recreate dishes/products- Silken Tofu, by adding Agar-agar to soy milk, and blondies from a local restaurant that I used to be OBSESSED with. My recipe didn’t come close
I have been trying to re-create a white asparagus salad that we had at the Four Seasons Aviara. Not quite there yet but getting closer…
Katie, I feel terrible for sometimes entering your giveaways when I don’t comment regularly, but I read EVERY day. I am trying to recover from an eating disorder, and you inspire me to push myself towards a healthier life, because I used to get the same kind of joy that you do from my healthy vegan diet years ago.
I just got to try Artisana coconut butter last week, and cacao butter yesterday! OH MY, addictive! Darn the price tag!
Anyway, to answer the question:
My boyfriend at the time and I went to Gobo in NYC for Christmas dinner last year, and I had their fabulous Malaysian Curry Stew with a perfect glass of Cabernet. I was determined to re-create that dinner! So the next day I went out and bought everything I knew was in it, and messed around in the kitchen for hours until I came up with something comparable. My version is amazing, but a bit too expensive and laborious to make all the time. So it’s just relegated to a delicious memory for awhile, but some day I WILL have it again
And obviously, I would like to be entered in your Artisana giveaway.
Thanks!
I always try to recreate Indian dishes. Some experiments are more successful than others but it never quite tastes the same as our favorite Indian restaurant!
The only recipe I’ve ever tried to recreate is this wonderful Alpha Omega Salad that my local Co-op sells for a rediculous amount of money. It’s a list of about 20 ingredients with kamut berries, sunflower seeds, peas, etc. After buying all of the ingredients and messing with the oil/vinegar/juice combo for the sauce, I realized I would have saved money buying the salad from their deli…doh! But mine was good and I had a lot left over to eat on all week.
As far as Artisana goes, I’ve been contemplating for WEEKS about whether or not to buy these products online. I can’t find them anywhere in stores around here….and they all sound amazing!
I’m a new reader of your blog, just found it a week ago and I love this place!
Amy, Aww thanks!!
i tried to recreate this wonderful seaweed salad that I tried at japanese restaurant. it didn’t taste exactly the same, but i liked my version better! so up until today, i make it for parties!
I have tried recreate Lara bars and lots of thai food
I can’t remember any packaged products per se but i always like to take my fav desserts and make them healthier (and better!) at home. I’m all about the guilt-less sweets
I try to recreate just about everything I love, from nut butters to larabars and salads and veggie burgers.
I’ve always been really adventurous in the kitchen though. I’m definitely not afraid of throwing random ingredients together in order to possibly make something yummy!
I tried to recreate the peanut satay sauce at Thai restaurants. Love that stuff!
I have not tried to recreate anything, but I am planning on making my first smoothie soon to mimic one from Starbucks that I like.
Last night I actually wanted to make my own vegan taco filling, instead of buying the pre-packaged Smartground Mexican Style stuff. Since I didn’t want to go shopping, I had to improvise with what was on hand in the kitchen. I mashed together pinto beans, silken firm tofu, cauliflower, tomato paste, chili powder, cumin seeds, paprika, and a little salt and pepper. Cooked in a pan on the stove till it started to brown a little bit. It turned out absolutely amazing and I will never buy the pre-made stuff ever again!
I’m sure we’ve all had those disastrous (and pleasant) experiences in the kitchen trying to recreate our favorite dishes. To me, however, the most pronounced of these ventures is the desire to recreate serving sizes and the general processed appearance of food that we see in most advertisements and in chain restaurants. The issue here is that the appearances of these products is created in the use of thousands of synthetic chemicals (see http://photocritic.org/food-photo-tricks/ for examples… motor oil!). I’m still in high school, but even having taken some basic Foods courses in middle school, I’ve had the opportunity to become more aware of the realities of nutrition. One of the very first recipes I made was muffins: my entire class learned that the mountainous, peaked-cap appearance we’d grown to associate with store-bought muffins actually meant that the muffin had been over-mixed. The muffins we made were small, tiny enough to cup in the palm of a tween-age hand, as opposed to the gargantuan cake-muffin monsters that Costco has made popular. The same thing applies to serving sizes: just because a restaurant shows dishes upon dishes of food doesn’t mean that it’s indicative of what a healthy meal should look like. Our experiences in recreation are based largely on our sensory perception of food. I think that if we learn to savor the natural flavors of healthful food, we’ll be a lot healthier as a society. Take a look at your recipe for chocolate butter! All-natural, no preservatives, and packed with healthful nutrition. There is such a thing as healthy “packaged” food (like this coconut oil, agave syrup, etc, etc, etc – in moderation, of course), and learning to embrace it alongside local, organic, and vegan ingredients is what has been the biggest nutritional wake-up call for me.
p.s. AAAH that was long! Sorry, Katie, for taking up all that space!
I’ve tried to recreate the biscuits at Red Lobster, Lara Bars and most recently – the coconut butter. (I was NOT successful on this last but did get it down to an interesting paste I can use)
I tried to recreate Starbucks frappuccinos. I was unable to create an exact replica. It tasted good, and I make them every now and then, but sadly for my wallet, it wasn’t good enough to replace my Starbucks addiction
I tried to recreate Nutella. It was an epic fail haha!
yes- i once tried to recreate a blueberry protein bar. it was vanilla flavored with whole blueberries in it. only now i know that if i made it again,i would use dried blueberries.
Panera had a salad the summer I was studying for the bar and it was delicious. They discontinued it, but I started making that at home. A salad isn’t too hard to recreate, although I didn’t quite get the dressing.
My grandmother found the biscuit recipes from Red Lobster *and* Bojangles somehow. Love them.
I think I’ll have to get myself some coconut oil soon …
About re-creating restaurant dishes: My mum made up a recipe for a (vegan) bean & vegetable soup she ate at a café and it rocks!
I’d love to recreate more restaurant dishes but we’re not eating out often.
Oh, I also tweeted:
http://twitter.com/kleineKaiserin
I’ve tried to re-create honey almond butter, which is pretty easy to do and turns out great. I haven’t tried to re-create anything too tricky yet….
Thanks for having such a cool contest/giveaway!
I havent tried to re create anything! Am I lame? Haha im just a really bad creative cook.
Thanks for the giveaway! Ive never tried what youre giving away, and im so excited to have a chance to!
I tried to recreate an AMAZING lentil dip I had at a local cafe. I’m confident it will be delicious with some continued tweaking
I’ve never, ever tried coconut butter before–chocolate or regular!
Guess I have to get on that asap!
I’ve tried to re-create some yummy dips in my food processor – some more succesful than others.
I make homemade larabars with your fudge baby recipes!
I am always trying to re-create Starbucks mochas and iced mochas, healthier of course. I have several versions, but none I’m happy with. I did used to make a suzy q cake, which was very delish and..tasted like a suzy q!! I also tried pretty successfully to make Whole Foods Sonoma Mock Chicken Salad.
I’ve tried to recreate many things, such as pasta sauce, cookies, ice cream, breads, noodles, and of course my favourite: chocolate ganache. Some of my creations don’t turn out too well, but I’m always trying new things.
I love Thai food, but I the first time I made it at home I somewhat misjudged how much curry paste should go in so it turned out inedibley spicy. It wasn’t all bad, as it must have been hilarious to see my family and my reactions to the extreme spiciness of the noodles (there may or may not have been some screaming.)
best thing I’ve tried to recreate was chocolate peanut butter- yum! I have been giving it away as housewarming/birthday/Ilikeyouhaveapresent gifts ever since. I’ve also tried making graham crackers a few times. They taste okay, but not much like the real thing, and definitely not good enough to be worthy of chocolate pb.
I’ve tried to recreate Starbucks’ Chocolate Banana Vivanno. I kind of like my version better, though, because I make it really thick and creamy!
Mmm…
Thank you for the giveaway!
I have made homemade oreos! It was an attempt to prevent my brothers and dad from chowing on the transfat laden variety… I used non-hydrogenated palm fruit oil to make the filling. The cookies were quite fantastic (recipe on smittenkitchen.com)!
I have tried to figure out this fabulous Hazelnut Mocha cake that my favorite bakery makes…it is impossible to duplicate and very annoying!
do this with restaurant dishes all the time, especially things like sandwiches and salads.
Katie, I love your website- so many simple recipes that I can’t wait to try out!
Okay, for me it was recreating Dark Chocolate Dreams PB…I’m not sure if I am there yet but I grind a bunch of peanuts (as many as I can fit in my food processor) and with the peanuts melt about 30 Ghirradelli chips in a saucepan and add those to the mix as well. It is SO delicious- not a perfect replica but a lot cheaper and very enjoyable!
I always try to recreate tzatziki (the white cucumber sauce on gyro but Greeks use it on a ton of other stuff too) into a vegan friendly dip..have yet to succeed!
I’ve made homemade granola, peanut butter, maple cinnamon pecan butter, and raw almond butter! saves lots of money
but I really want to try making my own yogurt.
ive tried coconut creme larabars–yum!
I’m always trying to recreate restaurant recipes!! The BBQ chicken salad from CPK is one we make a lot, minus the cheese/ranch/chicken of course. Fingers crossed!!
Oh, yes! I’ve attempted to make home-made, all-natural Twinkies before–a complete disaster! I’m convinced that whatever toxic elements they are made with is the spongy-cake’s binding agent!
Today I made my own whole wheat graham crackers. They were delicious, healthy, and way better in taste and nutrition then store bought! I want to try making smores with them… yum!
I’ve tried to re-create my favorite baked potato soup… but it never quite tastes right.
and, you’ve been tweeted about! http://twitter.com/ChelseaRAR/status/14947392713
I’d have to say that the one thing I’ve tried and successfully made on my own are Lara Bars. And really I owe it all to you and your chocolate fudge babies. Seriously it’s so easy and so much cheaper to make them on your own and you get to choose the flavor! I love using restaurant food and packaged food I’ve tried as inspiration in the kitchen, even if I’m not necessarily trying to replicate those things.
I try to make flavored nut butters myself because it is a lot cheaper, and I think they taste better too!
I’ve tried to make my own hummus! Getting close to restaurant quality…
Def! I ‘ve tried to recreate Whole Foods tofu egg salad a million times…it never ends well sadly. d
SUCH AN EXCITING GIVEAWAY! God, I love chocolate!
I’m part Indian/part Middle Eastern, so I’m always trying to recreate dishes from my childhood at particular restaurants from places I’ve lived in–shawarmas, an Arabic everyday venture, sold at little shops where they roll them fresh off the rotisserie, are something I’ve finally been able to come close to, and am glad for! Oh, the garlic sauce. IT. IS. AMAZING.
It’s fun to browse through all the comments and see what people are making at home! My plan for our supper tonight is re-creating Cracker Barrel’s hash brown casserole….so good. Nice to have a breakfast night once in a while because heaven knows we’re hardly ever together in the mornings!
I love trying to recreate restaurant recipes! Last night I made my husband a sweet potato, black bean, and mushroom quesdailla based on what I had at a yummy vegan place.
This is such a great giveaway! I just got my hands on coconut oil, but I am dying to try coconut butter and cacao bliss!
I’d love to enter to win! I’ve recreated several dishes. I think my favorite though is my roasted potato recipe that is almost identical from my fav greek restaurant!
Lets see…I have recreated Larabars, Reese’s Peanut Butter Cups, hummus, veggie sandwiches, and cupcakes! I love recreating foods, it lets me be so creative
I used to LOVE the frisco melt at Steak ‘n Shake but it’s SOOO terrible for you so I decided to make my healthified version. I ended up using two veggie burgers, a blend of fat free thousand island and fat free ranch dressings for the sauce, and cheese made with 2% milk. I put it on sourdough bread, sprayed it with a little olive oil, and grilled it on my panini maker instead of slathering it with butter and frying it. It tasted the exact same and left my feeling satisfied without the guilt!
I so want to make this, and very soon. I’ve only recently learned the wonders of coconut oil and hope to reap its delicious rewards!
While I generally don’t try to recreate others’ dishes or products exactly, I have certainly been inspired by all the flavors and textures I have experienced in my life!
Lately, I’ve been making an awesome raw hummus using sprouted sunflower seeds instead of garbanzos (to which I am sadly allergic.) It is somewhat inspired by a hummus my sweetie used to buy at a restaurant. The tricky thing about that is I’ve never tasted that hummus, so I’m working blind! I think I’ve got a great formula now. Hooray!
I’ve also been making date-nut truffles that resemble Larabar flavors lately, so I am SO EXCITED to have found your blog, where I see your recipes for similarly inspired tasty treats!
I am also so excited about the possibility of maybe winning some Cacao Bliss! I haven’t tried it yet but it looks and sounds like HEAVEN! Coconut + Cacao = The Best!
ALL the time! i love doing a healthier version of my restaurant /packaged food favorites. one of my best attempts has been the peanut kale salad at M Cafe de Chaya. They’ve posted the recipe on their website, but I tried to further healthify it by using almond butter instead of peanut butter and stevia instead of rice syrup. YUM is all i can say! not so much for many of my other “creations.”
One thing I love to recreate are Recess’s PB cups!! YUMMM! Especially with extra dark chocolate!
I have tried unsuccessfully to recreate a tofu dish from my local Chinese restaurant. FAIL!
I love recreating pizzas from restaurants like BJ’s, but of course healthier versions!
pizzas are yummers.
i love recreating all sorts of sweets. various baked goods from restaurants/bakeries. anything from cookies to cakes
I remake things ALL the time! The homemade versions are usually so much better and healthier.
With the exception of nut butters, which for some reason never turn out as smooth or creamy or tasty :\
But I’ve made homemade poptarts, donuts, bread, thin mints, a kibbeh dish I ate at a restaurant once that was really good, and so many more restaurant dishes. I’m always picking up ideas. I also love getting cake decorating ideas!
I like creating simple dishes, such as salads and sometimes pizza. I’m still iffy about trying out any baked goods. I think I’d ruin it.
I’ve tried to recreate Pb&Co. Dark Chocolate dreams! but mine came out like milk chocolate peanutbutter
Hey Katie, I’m a frequent visitor who wishes she had patience for her own blog and makes up for it in looking at everyone elses!
Theres a few blogs that I actually really like, and yours is up in the list (it was your oatmeal list that sold me).. and no I’m not kissing your ass because I want that coconut cacao, even though I do, haha. WELL, I always recreate everything I like at restaurants which has resulted in me never wanting to eat out.. ever…..literally. It saves a TON of money, and tastes a lot better, it also branches into other ideas. I’m a huge falafel girl, and my homemade one is sah-lammin, which made me make raw falaf, which is even better. But i guess the most interesting and best thing I make at home is my own feta cheese and greek yogurt. Loveeeee it.
I’ve tried to recreate the minestrone soup from Olive Garden.
I recreated a butternut squash risotto from Brio. It took a few tries.
I’ve tried to recreate nutella- total success… tried to do some granola bars- a crumbly mess
I’ve tried to recreate snack bars with various degrees of success.
I do make a mean veggie version of a Big Mac!
Nut butters! But I think I enjoy the store bought ones better.
Of course! I love fake chicken but can”t but any without egg whites around here. Therefore I have perfected a setian recipe that satifisys the craving!
My first experiment with recreating something packaged was making homemade almond butter, and I haven’t turned back! I still buy my peanut butter though, as the 365 lightly salted just can’t be recreated at home for some reason! And now, I must try to make this!
I recreated Panera Bread’s whole grain baggette at home! Now I need to perfect my black bean soup, and I will save a LOT of mula!!
HOPE TO WIN!
This may seem silly… I used to haunt a coffeeshop (before moving to another city) and soon got to know the owner. He always used to carry around a big bottle of what he called “fairy water.” Intrigued, I tried it and was instantly hooked. At home I tried to figure out the right combination of water, cucumber, mint, agave, lemon and rosemary to recreate this elixir, but nothing ever tasted as good as his creation. Maybe I was missing an herb or using too much lemon? I may never know — it’s a top secret recipe.
Although I haven’t tried to recreate anything packaged at the store YET, my mom ALWAYS used to recreate meals we had in restaurants when I was growing up. For some reason it drove me crazy (I am thinking it was because it took the “fun” out of eating out?), but now I love it!
all the time! Mostly with salads at restaurants. I do want to recreate the tropical lara bar… so complex though! Very delicious!
i tried to recreate channa masala, an indian dish with chickpeas. it was edible, but not the same
We keep trying to get our tofu like the tofu in P.F. Chang’s General Tso’s. HOW do they DO it? *sob*
We’ve also tried a few times to do our favorite Ethopian kik alicha wot – yellow split pea stew. It’s never quite the same but it’s good! I’ve had good success with making homemade mochis and other desserts, though!
I’ve recreated jalapeno ranch dressing from a restaurant. And peanut butter cookie larabars.
i tried to recreate lara bars- so yummy!
I used the fudge baby recipe to recreate my favorite homemade larabars in cashew larabar flavor
Unless you count making my own seitan sausages, I’ve never tried to recreate any dish or packaged product before (at least, I can’t remember trying to at this momemt anyway). Lame, I know.
well – you know all about my “recreation” of Dark Chocolate Dreams!! (without knowing what the real thing tastes like!)
But I am always trying to recreate meals I eat in restaurants at home – one of my favourite vegetarian dinner party dishes to make is spinach and ricotta cannaloni after having it in a restaurant and recreating it at home. Basically if you are veggie and coming to my house for supper – there is 99% chance that’s what you’ll be having! I’m sure I could do a vegan version if you’re ever in the UK!!!
I love coming back from holiday and trying to recreate the local food (never quite tastes the same though!!) I have just come back from Poland on holiday and have been trying to recreate all the nice polish food I had!
Awesome recreation!! I have created a hummus recipe that is absolutely fabulous!!
I have tried to recreate these awesome bacon wrapped shrimp appetizers from Salt Grass…but they never taste quit the same.
I always try to recreate foods I enjoyed from a restaurant. A few weeks ago, I ordered baba ghannouj and enjoyed it so much that I bought an eggplant and made my own. I actually thought my version (made from a Vegetarian Times cookbook recipe) was tastier!
I love the challenge of trying to recreate foods from restaurants, cafes and bakeries. The one creation that still alludes me is the “Savannah Bar” from my local Great Harvest. I will avail!
I am always recreating – Like some of your other readers I have tried Nutella and Reeses PB cups. Those I have done OK on. But… my challenge has really been marshmallows! Still working on that…
I can’t recall ever trying to recreate a packaged food. I know I must have done it at some point in my crazy childhood, I just can’t remember when. I guess if you count macaroni and cheese? I ended up liking the boxed version better
. Your chocolate butter looks amazing, though!
I’ve never tried coconut butter before, but it always looks so good in your blogs!
One dish that I absolutely loveeeeee but haven’t been able to successfully recreate is a vegetarian-ized pad thai dish at my favorite hole-in-the-wall thai restaurant! I don’t know how they make it so good!
I’ve tried to recreate dairy queen peanut butter cup blizzard. I froze greek yog with hunks of peanut butter and chocolate. I was an okay substitute!
I had the most amazing sweet potato mash a few weeks ago. Can get close but just not the exact same… sweet pot, cinnamon, maybe some citrus?? Been wanting to try that coconut butter…
I have tried to re-create the dressing on my favorite Nordstom’s Cafe dish the Chinese chicken salad….wasn’t as good
But still yummy
I always get good ideas for salad toppings at restaurants and recreate it at home!
I try to re-create restaurant dishes all the time. Memorable attempts have been the “Rustler” pizza at Pizza Luce (a local minneapolis chain) and this freakin’ delicious tempeh, sweet potato, greens sandwich which was a seasonal special at Candle Cafe in NYC.
I have never tried to recreate Nutella, but I have always wanted to.
ahhh boniato tacos! soooo good. no the attempt wasn’t the same but yam tacos are just yummy anyway and substituting some fun salsas for the creamy dressings has been a good compromise
Hi
I enjoy checking out your blog for creative ways to fix veggies and other things. I’ve seen you mention coconut butter several times and would love to try some, so I thought I’d bite:
One thing I tried recreating at home is this special Indonesian soup. I actually like it best the way my in-laws’ house helper makes it, but I have also had it in a restaurant. Anyway, it’s a bit harder to recreate (even though I obviously could get the recipe) since his in-laws (and their house helper) live in Indonesia, so I can’t get all the ingredients here. It’s like chicken soup but with lots of awesome add-ins – rice noodles, hard boiled eggs, tofu chunks, tempeh chunks, green onions…
I have spent an embarrassing amount of time re-creating Nutella. With great success, actually, because who needs strange powdered milk and vegetable oil anyway?
I’ve tried to recreate so many things, but they rarely ever turn out the same. But! Sometimes they’re better, so I’m not complaining.
I am continuously trying to recreate reeses peanut butter cups. They’re always a bit healthier but they never come out like the regular junk food! My secret: add a little more than a sprinkle of salt yum!
Okay, I know that you have your own version but looong ago when I worked as a hostess, the restaurant I worked at had a “new” cauli mashed dish. Of course it was delicious, and of course it was laden with butter and cream. So, I decided then and there that I would make my own. Simply stem fresh cauli, then throw into the food processor. I like my a little chunky
Add Penzey’s spices and it’s soooooo divine. My hubs even likes it which is saying a lot. Trust me. He doesn’t like 90% of “my” food.
I recreated purely decadent coconut ice cream in the form of popsicles made with light coconut milk and maple syrup. They were delish. Just have to figure out a way to get some chocolate in there!
I make my own gluten free oreos!
Hello there! I just stumbled across your blog..more specifically, this page.
Yesterday I received my very first order of Cacao Bliss in the mail, and just tried it now heated up a little…
HOLY
FREAKING
YUM.
I can see myself needing your recipe in the *ahem* near future
Hey Cassie!! Nice to hear from another Cacao Bliss-lover
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I haven’t had the cacao bliss yet, but I’ve made some similar recipes – chocolate + coconut = awesome! can’t wait to try your recipe. and thanks for the chance to win!
Want some Artisana Coconut Butter? Yes, yes, yes, please! I would love to try them out! They look so yummy and creamy… mmmm, goodness in a jar!
this comment is my entry in your nut butter giveaway… I love the sound of cacao bliss but haven’t gotten around to making it yet!
this sounds absolutely amazing; as someone who is discovering how wonderful coconut is; I would love to try the Artisana products!
This looks amazzzzing! I’ve never actually had coconut butter/oil in my possession so this would need to change first… but I’ve been eyeing it for a while and may soon make a change to that! Or maybe win this FANTASTIC giveaway?! Crossing my fingers! Thanks for this opportunity! You always come up with the best recipes and I need to try more of them.
Hey girl, I have actually made this before, MANY times. Your spot on recipe has saved me a ton of $$$! I’m a chocoholic just like you, so this is my favorite of your coconut butter recipes
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sounds delectable. Would love to win some.
This looks amazing! Like some sort of brownie batter frosting consistency! I’ll be trying this ASAP!
Oh, this looks so good! I have been dying to trying the coconut butter – every time i see that little dallop that usually accompanies your meals my mouth starts watering!! Yum!
This looks delicious. I love chocolate and coconut!!! I hope I win!!
Sue
Definitely going to have to try this one. Have never had any Artisana products before…hope I can win a sample or two!
I love your posts and recipes Katie!!
This sounds like the best recipe with the artisana coconut butter> simply because I love cacao. Hope I win.XD I know I won’t. lol
This looks incredible! Given my adoration (make that obsession!) for all things chocolate, surprisingly I have yet to sample any sort of coconut/ chocolate combination – but of course I would love to try. So far I have only tried, and fallen in love with, PB & Co. Dark Chocolate Dreams when it comes to nut butters, but I’m planning on adding many more jars of the stuff to my ever-growing collection.
I LOVE Artisana and would feel SO lucky if I could win — here’s to luck be a lady
Great recipe. Thank you for sharing!!!
Made this last night using Agave and added a bit of vanilla extract. Too delicious! Thanks for the terrific recipe!
I’m so excited you made it! Yay for chocolate-eating!!
Katie,
Thanks for posting. Looks YUM. How long do you think this will last in the fridge?
Hmmm… I don’t think it even needs to stay in the fridge, since none of the ingredients (coconut oil, cocoa, etc) are perishable. So I’m thinking it’d last a good few months because Cacao Bliss lasts a while, even after being opened. But I always store my leftovers in the freezer, in the form of bars. (And then you could always melt a bar if you want it in liquid form.) So, I guess my answer is… indefinitely?
0.0 ok wow, i have coconut oil hidden all over my house, why? because my hair is past my butt and i use it as conditioner.. i didnt know i could cook with it.. i will be trying this.. oh but you are wrong about coconut oil being nonperishable.. it does go bad, it gets a stink when its gone bad.. and there is a difference between unrefined and refined coconut oil.. in my experience the unrefined stuff goes bad first.. but it smells better.. anyway, can it be sweetened with splenda? i dont have agave, or even real sugar..
I don’t see why it couldn’t be sweetened with splenda.
LOL about the refined/unrefined… I didn’t know there was a difference until I accidentally bought the wrong one once and was very sad it didn’t smell/taste like coconut!
Katie, I should be mad at you … I make this way too often!
And tonight I’ll be making the mint brownie babies/balls/squashed things you just posted. Mmmm.
Thanks soooo much for this recipe and your blog in general! I have recently gone dairy and sugar free and was looking for some delicious recipes. This has become my new favorite, and an awesome way to get the daily coconut oil I’ve read so much about. I recently added crushed raspberries and froze it (as suggested by you!) and today a frozen banana…YUM! I know they are “good fats” but I am a little worried about having so much chocolate, though it is sugar free. I’ve been using xylitol (dissolved in a bit of water) and/or coconut sugar (also dissolved). both were delicious. the stevia made my head spin for some reason! Thanks again
I’m so glad you tried it, Katie! I think it’s perfectly ok to eat a little chocolate every day. Hey, dark chocolate even has antioxidants, right?
Thanks Katie!
As a vegan in Perth (Western Australia), I often have difficulty in finding vegan-friendly recipes that I’m actually able to obtain the ingredients for! I’ve been smitten by every single recipes of yours I’ve discovered so far and I’m desperately hoping to be able to recreate some of my CCK favourites as soon as I’m able to obtain the ingredients! 
<3
I’m in love with plain coconut butter, so I can imagine how much I’d love a chocolate one! Do you think this would work if I used coconut butter instead of coconut oil? Thanks Katie!
I don’t see why not! It’ll be a little thicker, but still yummy… or maybe even yummier! Let me know how it goes if you try it… I might just have to do so as well!
I love everything that has to do with the coconut. Magic shell is even easier than making the butter. All you have to do is melt a bag of chocolate chips (or cacao, or whatever type of chocolate you choose) over a double boiler, and throw in a few tablespoons of coconut oil (liquid or solid, doesn’t matter). Stir until incorporated, and Viola! Instant chocolate hard shell. I keep mine in a squirt bottle on the counter and it hardens immediately when poured over anything cold. We keep it kinda cold in our house, so sometimes I have to set the bottle in some hot water for it to soften up a bit.
Just made this and it might be my favorite chocolate thing ever! Thanks for sharing the recipe
Wow, thank YOU for trying it! I’m so excited you liked it!
Katie, to put it simply, you are a genius.
Just had to add that I’ve made this several times and its amazing and perfect and so chocolately that I actually giggled out loud the first time I tasted it. (and many times after that)
Awww! Now I am the one giggling/smiling
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Call me crazy, but anything I make with coconut oil tastes VERY coconutty. (Most of the folks who use it comment that the coconut flavor isn’t very noticeable, but I’ve tossed everything I’ve made with it.) I guess I can always use it to condition my hair!
Why didn’t I try this earlier?!?!?! WHY?! It’s SO good and SO easy… I ate some with frozen banana chunks and made the rest into chocolate bars
I used 1 tablespoon of maple syrup instead of 1/4 cup agave and was worried it would be too bitter but it wasn’t! It was just the way I like it 
Mmmmmm I can do so much with this…
Oh, and I was wondering, have you ever made this into chocolate chips or chunks and tried baking with them? I want to try but I’m afraid they will just melt…
You can DEFINITELY freeze them for incredible chocolate bars, or use for chips. Unfortunately, once they’re heated, they’ll melt completely because of the coconut oil. So unless the recipe calls for melted chocolate chips, I don’t think they’d work in things like cookies. But if you try it, I’d love to know what happens!
Hello! Totally delicious! I’m gluten and dairy free (and egg and soy free…) so as you can imagine eating plain ol’ chocolate has become difficult to do. This will be a life saver! I made a half recipe today and froze it into little kisses. It’s only been like, what, 2 hours? and I’ve already eaten most of them!
As you might expect they have no -snap- like normal chocolate. They’re a little chewy? and very, very smooth and cool right from the freezer. I thought the coconut was perfectly detectable but definitely a background flavor. I just about doubled the agave (what can I say?) and thought that was the perfect amount of sweetness.
I will make this a million times over! If only they could be baked, too…
I know! I wish coconut oil chocolate could be baked! Well, maybe it can… I mean, who would complain about melted, gooey chocolate chips, right? Maybe I’ll have to try it in a cookie recipe or something…
I’m sorry if this question was already answered above, but I just can’t read all the way thru so many posts! You should take it as a compliment tho, that so many people think so highly of you and your site! I do love all your recipes; I’ve made quite a few with awesome results, so thank you. My question is: can I substitute brown sugar for the agave nectar in the chocolate butter recipe? I try to use ingredients I have on hand as I can’t buy just one item when I’m in my fave bulk store. Take care and keep writing; you’re greaaaaaaaaaaaaat!!!
I’ve never tried it, so I don’t know… I would love to know if you do try it, though!
Can this be made into ‘magic shell’ by adding more coconut oil? How much would you add to get it to be that thin, harden over ice cream texture..?
Yes! I’ve done it before. It actually doesn’t even need more coconut oil… just microwave it for a few seconds (not too many, or it’ll burn), and it becomes liquid again
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You look like Rachel McAdams in this photo!! You are so cute!
Awwwww thank you!
I don’t have any agave nectar…
do you think brown rice syrup or honey would work?
Sorry, I’m not sure.
This recipe never works for me!! Arrrgh! I have made almost everything on your site without a single complaint…until this one! This is the same for the three-ingredient chocolate bars, which others commenters posted similr problems. I get a big goofy mess, every time. I just tried it for the third time tonight with no success. What could I be doing wrong?
I bought unrefined coconut oil after you addressed another reader with problems similar to mine. I used agave, as the recipe indicates is fine. I did not accidentally add water. I tried measuring the oil two ways: before and after heating. Still, the moment I add the cocoa powder I get a big glob of goo. The ingredients do not incorporate, no matter what I do. I even tried a food processor on one attempt!
I would SO love for this recipe (and the chocolate bars) to turn out!! They taste amazing, I just can’t get he right texture. HELP!!
Ok…I wanted to post a follow up for all those people who said they were getting a gloppy mess
I tried this again…for the fourth time…and finally am getting something in the right ballpark. I added the cocoa powder one T at a time until I thought there was enough. I did not need more than 1/2 a cup.
So…moral of the story: add the cocoa a tiny bit at a time to incorporate the ingredients properly
This is probably the best tasting chocolate….ever I think.
I just made this and it turned out great. It’s really helped me get through a stressful day and really bad menstrual cramps. Chocolate is the best remedy for so many things. Thanks for this great and easy recipe!
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