This coconut almond butter recipe is super easy to make & only requires 4 ingredients! It is creamy, sweet & goes well with literally anything.
We especially love using it to top our millet porridge or barley porridge.
If you fancy something a little bit more than the basic almond butter, than you will want to try this recipe out ! It is sweet, rich and creamy, making it the perfect spread to have on hand.
🥥What you will need
- I recommend using unsweetened coconut flakes for this recipe.
- Do use raw almonds in this recipe. This will yield almond butter that taste much fresher.
- To make this keto-friendly / low carb, use stevia or artificial sweeteners instead of coconut sugar, but you will need way less as they are much sweeter. I recommend adding a small amount and adjust to taste.
🔪How to make
Preheat oven to 150c / 300f . Spread your almonds on your baking tray and roast for 8 minutes. Remove tray from oven and stir the almonds.
Add the coconut flakes to the tray and roast for another 8-10 minutes, or until the coconut flakes are lightly golden. Do keep a close eye as coconut flakes will burn really easily.
Let the almonds and coconut cool until just warm. Then, transfer them to a food processor fitted with a 'S' plate.
Be prepared that your food processor will be running for quite a while. Depending on the size and power of your food processor, you will need to blend it for 10-20 minutes.
Save this recipe!
Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
After 30 seconds or so, it will turn into a fine almond flour.
Around the 5-10 minutes mark, you will notice that they will start to clump together and some will gather around the edges of the bowl. Do scrap down the sides every few minutes.
After 15 minutes, a grainy looking almond butter will form. Do not stop here as it is not ready yet ! Process it for another 3-5 minutes until it is silky smooth and runny.
From here, add in the coconut sugar and salt. Pulse it for a few times until everything is well incorporated. Give it a taste and add more salt and sugar, if needed.
Transfer it to a glass jar or airtight container. Do let the almond butter cool to room temperature before sealing it as steam will cause it to go bad quicker.
🍞How to use
- Use them as a spread for any kinds of bread, like this oatmeal pumpkin banana bread.
- They works really well in baking too. As it is sweetened, you will want to cut back on the amount of sweetener used. Try using it to make some banana dates muffins or sweet potato brownies.
- Stir some in when cooking oatmeal or making overnight oats to make them extra creamy. You can also stir some into my tofu chocolate pudding.
- Or, simply grab a spoon and eat it out straight out of the jar !
❔Commonly asked questions
Yes, but make sure that you are using a high speed blender with tamper like Vitamix or even a NutriBullet ZNBF30400Z blender. The tamper will be really handy to help push down the almonds into the blades, thus can be blended easily.
The original recipe is not due to the addition of coconut sugar, but by swapping it with stevia or other artificial sweetener, you can make this low carb. But you will need way less as artificial sweeteners are oftentimes much sweeter than sugar.
I recommend adding a tiny amount ( 1-2 teaspoons ) first, then adjust to taste.
You can definitely leave it outside, but I recommend storing it in the fridge to preserve its freshness and increase its shelf-life. Or else, it will go rancid pretty quickly, in about a month.
It will stay well in the fridge for up to 3 months. Remember to give it a stir every time before using. As stabilizers are not being use, this can help keep the almond butter homogenized.
Yes, it certainly can. To freeze, portion it out into sealed containers. Make sure to not fill it all the way to the top as it will expand upon freezing. It can be frozen for up to 9 months.
To defrost, leave it in the fridge overnight. Give it a quick stir and enjoy !
If you made this recipe, leave a rating and comment below. We would love to hear from you! Subscribe to My Plantiful Cooking to get new recipes delivered straight to your inbox! Follow us on Instagram, Facebook, and Pinterest to get the latest updates. 😉
📖 Recipe
Coconut Almond Butter
Equipment
- glass jar
Ingredients
- 3 cups raw almonds
- 1 cups unsweetened coconut flakes
- 3 - 4 tablespoon coconut sugar ( or adjust to taste )
- ¼ teaspoon salt ( or adjust to taste )
Instructions
- Begin by preheating the oven to 150c. Spread the almonds on a baking tray and roast for 8 minutes.
- Then, remove it from the oven and add the coconut flakes in. Roast for another 8-10 minutes, or until the coconut flakes are slightly browned. Keep a close eye as coconut flakes will burn easily.
- Let the almonds and coconut flakes to cool down until they are just warm.
- Place the almonds and coconut flakes into a high speed blender or food processor . ( I recommend using a food processor )
- Blend them in the food processor until smooth and creamy, about 15-20 minutes depending on the size and power of your blender. You may need to stop and scrape down the sides every few minutes. Remember that patience is key in making almond butter !
- Transfer it to a jar or sealed container. Make sure it has cooled down completely before placing the lid on as steam will cause the nut butter to go bad faster.
Notes
Save this recipe!
Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
Laura says
What amount is the nutritional info for?
Meesha says
It is for 1 tablespoon.😁
Georgi says
Are those macros for 10 grams§.
Meesha says
It is about 15g 😊