Coconut Almond Butter

Coconut Almond Butter


​Paleo - Gluten Free - Grain Free - Vegan - Dairy Free - Egg Free

Ever get the feeling that things are too complicated? When there's too much stress at work, home, during traffic or while working on your latest arts and craft project, turn to this recipe for simplicity and sheer deliciousness! Success is but a few steps away my friends. 

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Nut butters are an easy treat to whip up when you have an excess of nuts in the kitchen, when you realize that peanut butter actually tastes kind of funny or when you feel like experimenting with flavour combinations​ that a certain trader named Joe can't offer you. 

This combo is lighter than it's pure almond based cousin and leaves you with that tropical sweetness that coconut is so well known for. I like adding a pinch of salt and honey to round out the flavours and textures, but you can leave it plain jane if that's what floats your boat. ​

Coconut Almond Butter

Makes 1 1/4 cup

  • 1 Cup Almonds
  • 1 cup organic shredded coconut
  • 1 tbs coconut oil

Optional add ins:

  • 1 tbs honey
  • pinch of himalayan pink salt
  • 1 tsp vanilla or 1/2 vanilla bean split and scraped

Method

Toast almonds on a cookie sheet for 10 minutes at 325 f. Allow time to cool to room temperature.

​Combine shredded coconut and toasted almonds in a food processor. Mix until the oils begin to release and a paste forms at the bottom of the container. Add in coconut oil and blend until creamy, scraping down the sides if needed. 7-10 minutes. (add in any optional ingredients if using during this 7-10 minute period)

Store in a mason jar or tupperware out of direct sunlight. Will keep for 1 month, but good luck saving it that long!​

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