Almond and Coconut Butter

This nut butter is a really creamy and luscious treat! It’s inspired by UK nut butter brand Pip and Nut and their blend which is similar to what I’ve got going on here. They actually have some added sweetener in theirs which I left out because I don’t think it’s necessary as there is natural sweetness in the nuts and coconut. You might want to play around with adding a little bit of sweetener like maple syrup or brown rice syrup if you have a sweet tooth though!

Other then that this recipe is very straight forward, easy and pretty fast too. There’s a little bit of toasting and a whole lot of blending and then you have a jar of one of the yummiest nut butters I have ever had.

Feel free to make a whole bunch and dollop it all over. I enjoy it especially on my sweet breakfast bowls and stuffed into dates with a little bit of sea salt flakes and some crunchy walnut pieces. Yum!

Malin x

Almond and Coconut Butter

Makes one medium sized jar.

INGREDIENTS:

2 cup toasted almonds

0,5 cup shredded coconut

0,25 tsp vanilla powder

Pinch of salt

METHOD:

Preheat the oven to 175 degrees C.

Spread the almonds out evenly across an oven tray and toast in the oven for 8 minutes. Then sprinkle the coconut over the almonds on the baking tray and return to toast for another 1-2 minutes, or until the coconut is golden.

Transfer the toasted almonds and coconut to a plate or tray to cool until they are cool enough to touch.

Add the almonds and coconut to a food processor with an s-blade. Sprinkle in the vanilla powder and pinch of salt.

Set the food processor to auto and allow it to blend for a couple of minutes. Turn it off and scrape down the sides with a spatula before turning it on to auto again. Repeat this process a couple of times until no dry bits get stuck to the sides. Then keep blending on auto for 10-12 minutes or until the nut butter is silky smooth.

See the video for more visual details and tips on the blending process.

Finally pour the nut butter into a clean air tight container or jar and allow to cool. Then close the lid and store in the fridge for up to two months.

Almond and Coconut Butter

Almond and Coconut Butter

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