Silky Cocoa Coconut Pecan Butter

Steps

1. Before you start, sift the unsweetened cocoa powder into a small bowl so it blends in without lumps, and have the powdered sugar, vanilla and salt measured and ready beside a powerful blender or food processor.
2. Add the pecans and the shredded coconut to the blender or food processor.
3. Blend for 1 minute until crumbly, then scrape down the sides.
4. Keep blending in 1- to 2-minute bursts, scraping down between bursts, for 6 to 10 minutes, until the pecan mixture turns from a thick paste into a loose, glossy butter. Rest the machine for a minute if the motor feels warm.
5. Add the sifted unsweetened cocoa powder, the powdered sugar, the vanilla and the salt to the pecan butter.
6. Blend for 1 to 2 more minutes, scraping once, until the cocoa powder is fully mixed in and the butter is silky.
7. Transfer to a clean jar and let it rest for 5 minutes to settle. Serve spread on toast, swirled into oatmeal or with sliced fruit; store covered in the fridge and stir before using.