Thanks Svetlabay!

Thanks for sharing your tweaks April 😉

I have tried this several times and always get the coconut oil too hot (no matter how slow I go) and mine always separates. BUT there is a solution: an ice bath. After final blend of everything, pour into several 1/2 pint mason jars that have tight lids. Create an ice bath where all of your jars can float in the water. Take each jar and shake it for ~20 times, then put back in the bath, do the next, then the next. Keep doing this until you no longer feel the butter moving (it stays in solution and has thickened). Now it is ready for fridge or freezer for use.

Great recipe, love making the big batch for butter in my freezer at all times!

I’m afraid replacing the coconut oil is really hard, as it’s essential to make the butter set. You may try playing with deodorized cacao butter, but I believe you will have to use a bit less. Also, I am not familiar with the saturated fat content of cacao butter.

I think the natural flavor is some kind of “butter imitation”. It’s basically a butter flavoring.
Regarding the mushroom extract, I am not sure about this one.