Chocolate Coconut Almond Butter Recipe

Homemade nut butter is an easy do it yourself ingredient.  This Chocolate Coconut Almond Butter Recipe is a great sweet, nutty spread.  Use this Almond Joy Butter Spread in recipes, eat it on toast, or by the spoonful!

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Homemade Almond Butter

Almond Butter is very easy to make at home.  It helps if you have a good quality food processor.  But, I make my nut butters with a 30 year old Cuisinart.  So it is possible to prepare this Almond Butter Recipe without fancy and expensive equipment.  It just takes a bit longer.

The great thing about making nut butter at home is that you control the ingredients.  I use plain raw almonds, unsweetened coconut chips, 72% cacao dark chocolate and a touch of salt.

I toasted the almonds and coconut to get a deeper flavor and also to release the natural oils.  This step isn’t absolutely necessary, but I highly recommend doing it.

I bought my Unsweetened Coconut Chips through Tropical Traditions {and I absolutely LOVE them!}.  You can find coconut chips at most health food stores.  Or I’m sure sweetened coconut would work just as well, the Almond Joy Butter will be quite a bit sweeter.

As far as the chocolate goes, use your favorite type of chocolate.  If you like milk chocolate . . . Do It!  I used the super dark chocolate because I prefer the flavor and it is also a little healthier.

There is the Old Faithful Food Processor, working away!  This processor has been used, abused and is still alive and kicking.

Check out the Almond Joy Butter once it is all blended . . . not too shabby for a relic from the 80’s! 

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Almond Joy Butter

Yield: 1

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Homemade nut butter is an easy do it yourself ingredient.  This Chocolate Coconut Almond Butter Recipe is a great sweet, nutty spread.  Use this Almond Joy Butter Spread in recipes, eat it on toast, or by the spoonful!

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Ingredients

• 1 Cup Whole Raw Almonds
• 1 Cup Unsweetened Coconut Chips
• 2 oz Dark Chocolate
• 1/4 tsp Salt

Instructions

1. Preheat oven to 300°
2. Place the chocolate into the refrigerator to chill.
3. Roast the almonds and coconut on an ungreased cookie sheet for 8-10 minutes or until golden brown. Stir once while cooking.
4. Allow to cool for 5-10 minutes.
5. Puree in food processor for approximately 10-15 minutes or until the desired consistency. Stop to scrape down the sides every couple minutes. (don't give up if it doesn't look like almond butter at 10 minutes, it will happen)
6. Transfer mixture to a container and fully cool in refrigerator for 30 minutes.
7. Finely chop the cold chocolate in a blender or food processor. You could also use a large hole cheese grater. (I use this method so that there are flecks of chocolate in the nut butter)
8. Once the almond butter is cooled, fold in the chocolate pieces.
9. Transfer to a jar with a tight fitting lid and store at room temperature or in the refrigerator.*

Notes

*I keep my jar of Almond Joy Butter at room temp, but if you prefer to refrigerate, be aware that the almond butter will harden when cold.
I make small batches and use my nut butters within 2-3 weeks. Refrigerated nut butter will last longer. Use your best judgement.
Yields 1 Cup

Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 207Total Fat 17gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 8gCholesterol 1mgSodium 97mgCarbohydrates 12gFiber 4gSugar 5gProtein 4g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

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