Coconut Almond Butter

Name: Coconut Almond Butter
Prep time: 15 min
Total time: 30 min
Ingredients: 3 cups raw almonds; 1 cups unsweetened coconut flakes; 3 - 4 tbsp coconut sugar (( or adjust to taste )); 1/4 tsp salt (( or adjust to taste ))

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This coconut almond butter recipe is super easy to make & only requires 4 ingredients ! It is creamy, sweet & goes well with literally anything.

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.

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🥥What you will need
🔪How to make
🍞How to use
❔Commonly asked questions
📖 Recipe

🥥What you will need

Ingredients needed like coconut sugar, coconut flakes, almonds and salt.

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.

Toasted almonds and coconut flakes in a black baking tray

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.

After 30 seconds or so, it will turn into a fine almond flour.

Placing almonds and coconut flakes in the blender, then blended until a fine flour forms.

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.

Almonds turned clumpy, then into a grainy almond butter after further processing

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.

Adding in the sugar and salt into the food processor, then blend until they are well mixed.

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.
Or, simply grab a spoon and eat it out straight out of the jar !

An overhead look of almond butter in a jar. There is a spoon and a bowl of almonds in the background.

❔Commonly asked questions

Can I use a blender instead ?

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.

Is it keto-friendly ?

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.

Does it needs to be refrigerated ?

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.

Can it be frozen ?

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 !

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📖 Recipe

A side view pf almond butter in a jar with a spoon.

Coconut Almond Butter

Meesha

This coconut almond butter recipe is super easy to make & only requires 4 ingredients ! It is creamy, sweet & goes well with literally anything.

5 from 2 votes

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Prep Time 15

Total Time 30

Course Breakfast, Snack

Cuisine American

Servings ( 1 tablespoon servings )

Calories 118 kcal

Equipment

▢
food processor
▢
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

You can make this low carb / keto by substituting the coconut sugar with stevia or other artificial sweetener, although you will need way less. I recommend starting off with 1-2 teaspoons and adding more if needed.

If you prefer using a blender, 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.

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 before using.

Make sure to stir it before using every time. This will help prevent the separation of oil from the nuts as no stabilizer is being used in this recipe.

Nutrition

Calories: 118kcalCarbohydrates: 7gProtein: 3gFat: 10gSaturated Fat: 2gSodium: 28mgPotassium: 125mgFiber: 2gSugar: 3gVitamin C: 1mgCalcium: 41mgIron: 1mg

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.

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