Toasted Coconut Almond Butter

Looking for the best substitute for peanut butter? You’ve found it. This easy homemade almond butter recipe hits all the right notes—creamy, rich, and endlessly adaptable. Whether you’re baking, blending into smoothies, slathering on toast, or eating it by the spoonful (guilty), this nut butter does it all.

I honestly can’t believe it took me this long to make my own nut butter. Once you do it yourself, there’s no going back—not when you can control every ingredient that goes into the jar. No preservatives or additives here. Just toasted almonds, coconut flakes, maple syrup, a little coconut oil, and a pinch of salt!

The coconut flakes elevate classic almond butter to the next level, adding natural sweetness, a hint of tropical flavor, and contributing to a luscious, smooth texture. Whether you keep the coconut or try one of the fun flavors below, this is one of those recipes that’ll have you wondering why you ever bought the store-bought kind.

Why you’ll love it

• Wholesome. This almond coconut butter is made with just a handful of real food ingredients, naturally rich in healthy fats and protein. 
• Customizable. Once you’ve got the basics down, the flavor possibilities are endless—try honey, maple, cinnamon, or even chocolate!
• Simple. It takes a little patience once you’ve added everything to the food processor, but the process is surprisingly hands-off. Just toast, blend, and enjoy!

Ingredients you’ll need

• Almonds. Whole raw almonds are the heart of this recipe. When roasted just right, their natural nuttiness deepens and they blend down into a luscious, creamy butter. 
• Coconut flakes. Toasted right alongside the almonds, these add a beautiful toasty flavor, light sweetness, and help create a thick, cohesive consistency—just make sure you’re using unsweetened coconut flakes.
• Maple syrup. I add maple syrup to give the butter a subtle caramel-y finish. However, honey, date syrup, or agave nectar all work here.
• Salt. A pinch of salt makes the flavors pop. I usually use fine sea salt or pink Himalayan salt, but any kind will work. 
• Coconut oil. High-quality coconut oil enhances the coconut flavor and makes the final texture more spreadable. I typically start with 1 teaspoon and add more if needed.

How to make almond coconut butter

Step 1: Toast almonds. Spread the raw almonds out in a single layer on a baking sheet, then pop them in the 350°F preheated oven and roast for 10 minutes, stirring once halfway through. 

Step 2: Add the coconut. During the last 3-4 minutes of toasting, spread the coconut flakes on the baking sheet alongside the almonds, or toast them separately on another tray for a little more control. 

Step 3: Cool. After toasting, transfer the almonds and coconut to a bowl to cool. 

Step 4: Start blending. Add the almonds to the bowl of a food processor fitted with the “S” blade, and begin processing, stopping every few minutes to scrape down the sides and break up the mound that forms. 

Step 5: Add remaining ingredients. About halfway through, once the almonds start to resemble a thick paste, add your toasted coconut, maple syrup, salt, and coconut oil. Continue processing until it reaches your desired silky-smooth consistency.

Recipe tips and FAQs

• To toast or not to toast? Toasting the almonds and coconut intensifies the flavor, which I love in this recipe. But if you prefer a milder, more delicate flavor, you can skip toasting the almonds. The coconut, however, should always be toasted, or it may stay too dry and fibrous to blend properly.
• Don’t burn your almonds—or your coconut! Burning either of these ingredients can cause bitterness. Your almonds should be light golden and fragrant when they come out of the oven, not dark brown. Coconut browns much faster than almonds, so add it during the last 3-4 minutes and keep a close eye on it.
• Cool before blending. Warm almonds and coconut blend better than cold, but blending while too hot can strain your machine. Let things cool down for 10-15 minutes to achieve the best texture and keep your equipment safe.
• Be patient—it will get creamy. The almond butter will go through phases: powdery→chunky→clumpy→ pasty→smooth. Just keep processing and scraping down the sides. It can take around 25 minutes, but once the oils release, the texture will suddenly transform into velvety goodness. Don’t give up!

Flavor variations

If you aren’t crazy for shredded coconut, you can easily omit it and introduce other fun flavors—just keep in mind that any add-ins should go in once the almonds have broken down into a thick paste to ensure the final texture stays smooth and creamy. Here are a few of my faves: 

• Natural almond butter – This classic version is just the basics—almonds (roasting optional), sea salt, and coconut oil. Perfect as a starting point for your flavor experiments.
• Honey almond butter – Sweeten the butter with raw honey for a naturally sweet, slightly floral twist.
• Maple almond butter – Use dark amber maple syrup as your sweetener for an extra hint of warmth, coziness, and a touch of indulgence. 
• Cinnamon almond butter – Add 1-2 teaspoons of ground cinnamon for a sweet and spiced version. 
• Chocolate almond butter – Add 2-3 tablespoons of unsweetened cocoa powder and a dash of vanilla for a decadent, dessert-worthy spread. 

Storing and freezing

Storing: After blending, let your almond coconut butter cool completely before storing in a clean, airtight jar in the fridge for up to 2 weeks. It will firm up in the fridge, so just let it sit at room temperature briefly to bring it back to a spreadable consistency.

Freezing: This homemade nut butter also freezes beautifully. Simply spoon the mixture into a freezer-safe container, leaving a small amount of space at the top for expansion, and freeze for up to 3 months. Let it thaw at room temperature, then give it a good stir before using. 

More homemade condiment recipes

• Blackberry Compote
• Whole Berry Cranberry Sauce
• Low Sugar Strawberry Jam
• Low Sugar Strawberry Freezer Jam

If you love this creamy coconut and almond butter recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
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