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:
and my personal favorite,
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!).