It’s the love child of coconut butter and almond butter.
And it also happens to be packed with protein, fibre, beneficial fats and loads of vitamins and minerals.
Coconut is a healthful saturated fat that is easily digested, helps to balance blood sugar, and has antimicrobial and antibacterial properties.
Almonds have an impressive nutritional profile as well – they’re rich in Vitamin E, potassium and magnesium, and are loaded with antioxidants (many of which are found in their skins). Since the oils found in almonds are susceptible to damage from heat, light and air, I like to buy them raw so I can control the temperature they roast at.
If you want your coconut almond butter to stay gooey and drippy, leave it in your cupboard. If you want it to firm up, stick it in the fridge. Either way, it will be absolutely delish.
Toasted Coconut Almond Butter
2 cups raw almonds, soaked for at least 6 hours
2 cups large coconut ribbons/flakes
Preheat the oven to 350 degrees F.
Drain your almonds and rinse them well. Place them on a baking sheet and let them bake for about 30 minutes (times may vary depending on how long you soaked the nuts), until they are dry and lightly toasted.
Put the coconut ribbons on another baking sheet and toast the coconut for 5-7 minutes. Watch the coconut carefully, as it can go from perfect to burnt in an instant.
Let the almonds and coconut cool.
Add the almonds to a food processor and grind them into a meal, then add the toasted coconut. Let the mixture whirl until the nut butter is smooth and creamy, about 7-10 minutes.
Store in a jar in the fridge for a firm coconut butter texture, or in the pantry for a drippy almond butter consistency.
Makes about 2 cups.
