Coconut Almond Butter

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

5 from 2 votes

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

Prep Time15

Total Time30

Course: Breakfast, Snack

Cuisine: American

Servings: ( 1 tablespoon servings )

Calories: 118kcal

Author: Meesha

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.

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.

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