Ingredients
Dry Ingredients
- 2 cups raw almonds
- 2 cups toasted coconut chips
- 2 tablespoons coconut sugar
- 2 tablespoons raw cacao powder
- Pinch of sea salt
Instructions
- Toast Ingredients: Place the raw almonds and coconut chips on a baking sheet. Toast them in the toaster oven or a regular oven at 350°F (175°C) for about 5 minutes until lightly toasted and fragrant. This step enhances the flavor of the nuts and coconut.
- Process Until Creamy: Transfer the toasted almonds and coconut chips to a food processor. Process on high speed for 10 to 15 minutes, stopping occasionally to scrape down the sides of the bowl. Continue until the mixture becomes smooth, creamy, and buttery in texture.
- Add Flavorings: Once the nut and coconut blend is smooth, add the raw cacao powder, coconut sugar, and a pinch of sea salt. Blend again until all ingredients are fully incorporated and the butter has a uniform chocolatey color.
- Store Properly: Transfer the chocolate coconut almond butter to a clean glass container with a lid. Store it in a cool, dark place such as a pantry. It can also be refrigerated to extend shelf life but may thicken when cold.
Notes
- Be patient when processing the nuts; it can take some time to reach a creamy texture.
- Adjust the sweetness by varying the amount of coconut sugar to taste.
- Use raw almonds and toast them yourself for the freshest flavor.
- Store in an airtight container to maintain freshness for up to 2 weeks at room temperature or longer in the fridge.
- This almond butter makes an excellent addition to smoothies, toast, or desserts.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Spread
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
