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Coconut Almond Butter

You really can’t go wrong with almond butter.  You really can’t.

It’s so delicious.  Almondy.  Smooth yet gritty.  Stick-to-the-roof-of-your-mouth thick.

And coconutty, in this case.

Gosh, I want a(nother) spoonful.

For this recipe, sweetened coconut flakes are toasted and processed ’till smooth with a bunch of toasted almonds and a little bit of salt, and it’s a beautiful thing.

Coconut Almond Butter

  • 3 C almonds
  • 1/3 C packed sweetened coconut flakes
  • 1/2 t salt

Preheat the oven to 350 degrees and roast the almonds on an ungreased baking sheet for 5-6 minutes, or until toasty and crunchy.  Set aside to cool and toast the coconut on the same sheet for a minute or two until golden brown.

Combine all the ingredients in a food processor and process until smooth!  Though this sounds easy, it’ll take about 10-15 minutes (don’t despair!), and a bunch of times opening the lid and scraping down the sides.

Totally worth it, though.

I topped the jar with some leftover toasted coconut for a pretty picture, but when I ate the spoonful I loved the crunchy texture it added.  I would definitely mix in some toasted coconut right into the jar next time I make this–maybe an extra 1/4 C or so would be amazing.

Nothing wrong with a little extra coconut flavor, you know?

This almond butter could have been a bit smoother if I let it process another minute or two, but frankly, I got bored of waiting.  You could also add a spoonful of coconut oil if you want it to be drippier.

For pictures of the process or other almond butter ideas, see the following:

Classic (Slightly Salted) Almond Butter

Chocolate Almond Butter

and my personal favorite,

Cinnamon Sugar Almond Butter.

I haven’t been good about taking pictures of things other than food lately, but I’ll try to get back on the Henry photography bandwagon since I know ya’ll love the little devil so much.

Here’s the little guy on Instagram (follow me @laurenzietsman) (does one use an @ for Instagram or just Twitter?  You can follow me on Twitter @A_Full_Measure, too!) (love you!).

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Permanent link to this article: http://www.fullmeasureofhappiness.com/2012/05/23/coconut-almond-butter/

6 comments

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  1. Julianna B

    oh my! I love everything about this! I want to make this RIGHT NOW.

  2. Jen

    I tried making my own once but i think my food processor is not strong enough. it stayed all powdery :-(

  3. charlotte

    Perfect! I’ve been a coconut fiend since I came back from cuba!

  4. Ted

    Very nice! Any idea how long this can last, the shelf life I mean? I’ve just started canning my own jam and am wondering if I can seal this in a jar as well?

  5. Imma

    How long does it keep refrigerated?

    1. Lauren Zietsman

      I believe it will keep for two or three months refrigerated

  1. The Sweetest Kitchen » Blog Archive » Salted Chocolate Almond Butter

    [...] For the recipe, and step-by-step photos, check out A Full Measure of Happiness (where you can also find the recipe for coconut almond butter!). [...]

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