I love nut butters! ALL the nut butters. I recently purchased coconut flakes in bulk here and have been experimenting with all things coconut lately. The other day I made plain coconut butter and I was stoked the next morning to spread the creamy goodness all over the place BUT, when I went to use it, it was rock solid. It’s a climate thing. Just like coconut oil, if it’s cold outside your coconut oil and butter will be solid, if it’s warm out, they’ll both be more liquid-y. Sticking your jar of coconut butter in a warm water bath solves this problem, but what if you don’t have the time to run a warm water bath every time? Almonds + coconut flakes = match made in heaven. (I think macadamia and coconut sounds divine! Oh, the possibilities…). Here’s the recipe!
Coconut Almond Butter
- 2 cups raw almonds – here
- 1/2 cup unsweetened coconut flakes – I buy mine in bulk here
- 1 Tbs. melted coconut oil – this is what I use
- 1 Tbs. real maple syrup (optional) – here
- Pinch of flaky sea salt – love this sea salt from the Oregon Coast
In a sturdy food processor, (I like this one A LOT. It can handle anything.) throw in your almonds, coconut flakes and sea salt. Turn on your food processor. As it’s going, add your melted coconut oil and maple syrup down the tube. For 10 minutes or so let it do it’s thing, stopping every two minutes or so to scrape down the sides. If you don’t have a hefty food processor, people have said this part can take awhile. It usually takes about 10-14 minutes total. You’ll know your butter is almost ready when it starts to ball up and then bam! it releases into a creamy consistency you can spread. When it’s all oozy and a bit melty, it’s done.
Then, put it with and on everything! Veggies, sandwiches, apples, carrots, celery, pancakes, ice cream, toast, chocolate, strawberries, pears, oatmeal, cupcakes, bananas, pretzels, pita, smoothies, raw treats, cinnamon raisin bread, etc.