Hey guys,
So as mentioned on the cocout oil thread this is the recipe I meant to post. It's a recipe for "Cacao almond butter fudge cups" but the freezing didn't work for me. So what I have done about a million times since (that's how often I make this recipe) is that I pour it into small ramekins and chill it in the fridge for a couple of hours and the result is a delicious, silky smooth coconut and chocolate flavoured cream. It's Paleo-friendly, gluten-free and vegan!
My notes:
1. I use honey instead of maple syrup since that's what I tend to have on hand, and I usually put in a bit less than called for especially if using a dark honey which has a stronger flavour.
2. I have used almond and cashew butters before, all work great, as would hazelnut or macadamia, I imagine. Don't use peanut butter though! I never have but I'm imagining the taste might be funny with the coconut.
3. This thing is suuuuuper filling! I pour it into small ramekins and that makes it a great dessert after a light meal. I've also poured it into shot glasses to jazz it up for company (but also for portion control).
ETA: the Native Forest and Aroy-D brands of coconut milk are BPA-free so that's what I use.