Coconut anything, please! It has always been my favorite flavor for everything. Coconut shrimp, coconut La Croix (obsessed), coconut body lotion, coconut ALMOND BUTTA. Totally winged this recipe and it turned into something that I have been making weekly. Sam is obsessed with it, even more than I am. And we all know how obsessed I am with almond butter.
The cinnamon adds the perfect amount of spicy warmth and the pink Himalayan salt brings the flavors to life in your mouth. I like my butter extra coconutty, hence the “heaping” cup I add to it. 🙂 Spread this pure gold on some plantain chips or waste no time and enjoy it straight from a spoon.
- 16 oz. of raw, organic almonds
- 1 heaping cup of desiccated coconut, unsweetened
- 1/2 teaspoon cinnamon
- 1/8 teaspoon pink Himalayan salt
- Start by toasting your own almonds and coconut! Preheat oven to 350F.
- Pour almonds onto one baking sheet. Pour coconut onto a separate baking sheet.
- Put both the almonds and coconut into the oven (I put the almonds on the top shelf, coconut on the bottom) for 10-12 min. *Pull the coconut out half way. It only takes a few minutes to toast.
- Let the almonds cool and then transfer them to a large food processor.
- Blend the almonds until a butter forms. Fair warning: this takes time - see notes below.
- Once the almond butter has formed, add the cinnamon and salt. Blend thoroughly.
- Then add 2/3 cup of the toasted coconut. Blend thoroughly.
- Once the butter has reached the consistency you like, stir in the remaining toasted coconut for added crunch!
- Transfer to a glass jar.
- Store in fridge or pantry for up to 4 weeks!
- *WARNING: the coconut toasts very quickly, so make sure to keep an eye on it so that it does not burn.
- *My food processor normally takes about 20 minutes to form almond butter. I typically have to stop the food processor to scrape down the edges as well and break up some clumps to help it move along.
- *You can add a teaspoon or two of coconut oil if you would like the butter to be creamier.
- *I usually eyeball the amount of salt I put into the butter. Totally depends on what you like! Sometimes I use 1/4 teaspoon and sometimes 1/8.