Toasted Coconut Almond Butter

This homemade coconut almond butter is easy to make and much better than store-bought! Recipe makes 18 oz (36 tbsp).

Course Snack, Spread

Cuisine American

Prep Time 25

Cook Time 10

Total Time 35

Servings tablespoons

Calories 112kcal

Author Amee

4 cups whole raw almonds
1 cup unsweetened coconut flakes
2-3 tbsp good-quality maple syrup or honey, depending on your sweetness preference
1 tsp coconut oil
1/4 tsp sea salt

Preheat the oven to 350 degrees F. and line a baking sheet with parchment paper.
Toast the almonds for 10 minutes, stirring halfway. They should be fragrant and lightly toasted. Add the shredded coconut for the last 3-4 minutes (or toast on a separate sheet), stirring a couple of times to avoid burning. Transfer the toasted almonds and coconut to a large bowl and set aside to cool.
Using the “S” blade on a food processor, add your almonds to the bowl. Process nuts for about 25 minutes, stopping periodically to scrape down the bowl, breaking apart the mound when it starts forming into a ball.
About halfway through, once the almonds start to resemble a thick paste, add your toasted coconut, maple syrup, salt, and coconut oil. You may feel like it’s never going to happen, then nuts finally break down and release their oils, creating creamy and delicious homemade almond butter! Be patient with this process. The almond butter will go through phases: powdery→chunky→clumpy→ pasty→smooth. Just keep processing and scraping down the sides. Once the oils release, the texture will suddenly transform into velvety goodness.
Pour into jars and allow to cool completely before sealing and storing.
Store in a covered container in the refrigerator for up to 2 weeks. *See tips for freezing instructions.

Nutrition info is for 1 tbsp of almond butter. This recipe makes 18 ounces (36 tablespoons).