Coconut Almond Butter

Hi friends!

You know those ideas that pop into your head for items that you buy from the grocery store that have minimal ingredients, that make you wonder why you haven’t tried making them yourself? Well that’s the case for almond butter for me! FYI – I’m allergic to peanuts (thank-god not all other nuts!) so I have always been a little jealous of everyone who puts that stuff on everything but for the past few years, I have been obsessed with almond butter.  It really is good on anything (apples, toast, crepes, muffins, you name it)! What’s your favourite use for this godly spread?

Note: I wanted to spice mine up a bit so I also used shredded coconut but you can totally omit this if you have allergies/don’t like coconut.

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Coconut Almond Butter

Total Time: 1 hour

Yield: 1 - 500 ml mason jar (approx)

Coconut Almond Butter

So simple and delicious that you'll never go back to the store brand kind!

Ingredients

  • 3 cups of raw almonds
  • 1 cup of unsweetened coconut (shredded - optional)
  • 1/4 tsp Himalayan salt (or sea salt)
  • 1 tbsp coconut oil or other mild flavoured oil (optional)
  • 2 tbsp maple syrup (optional)
  • 1 tsp cinnamon (optional)

Instructions

  1. Preheat over to 350 degrees Fahrenheit (176 degrees Celsius). Line baking sheet with parchment paper.
  2. Once ready, put of the almonds in a single layer on the prepared baking sheet and put in the oven for 10-15 minutes to toast the almonds to your liking (they will start to smell fragrant but be careful that they don’t burn). This will depend on your oven & how toasted you want your almond butter to taste. The longer you toast, the more it’ll have a deeper, rich almond flavour). Alternatively, you could toast in a pan but would have to watch and flip them continuously for an even toast. I choose the oven and usually check on them after 10 minutes and then every 2 minutes.
  3. Remove almonds from the oven once done based on step 2 above and let cool slightly.
  4. If using, put the shredded coconut in a frying pan on medium and lightly toast. You’ll have to constantly stir as coconut burns quickly! Set aside.
  5. Once the coconut (if using) is done and the almonds have slightly cooled. Add all ingredients into your food processor (mine is Kitchen Aid) and turn on high.
  6. You’ll need to stop the food processor from time to time to let it cool down a bit and scrape the sides, if needed. It’ll be about 12-20 minutes before the mixture turns into “butter” & is creamy.
  7. Taste & add more sweetener if you would like at this point.
  8. Pour into your glass container, allow to cool & enjoy ♥.

Notes

If you like chunky almond butter, I would suggest reserving 1/2 cup of the toasted almonds and then adding them later on when the mixture is butter so there are chunks.

http://balancingandie.com/coconut-almond-butter/

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One Reply to “Coconut Almond Butter”

  1. […] Nut Butters – (I use Maranatha) or other various brands like Trader Joes nut seed butter but a lot of the time I make my own coconut almond butter (click here for my the recipe) […]

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