Toasted Coconut Almond Butter
- In a large dry skillet, toast the almonds in a single layer over medium-high heat, shaking the pan every few minutes to ensure they don\'t burn. After about 4-5 minutes, they should begin to smell nutty and fragrant, and possible have started to brown where they were touching the skillet. That means they\'re done. Remove from heat immediately and transfer to the bowl of a food processor fitted with the "s" blade.
- Add the coconut to the skillet and toast, moving continuously, until golden brown and fragrant. Be very careful with the heat, since coconut burns quickly and easily. If you are using a pan that holds on to heat well, such as cast iron, you will probably be able to use the residual heat of the pan, and won't need to turn on the burner.
- As soon as the coconut is ready, add it to the food processor with the almonds, followed by the sweetener.
- Pulse 8-10 times to break up the almonds and then process for 1-2 minutes. The mixture will become crumbly, like sand, then finer like flour before the oils start to release and it becomes a ball, then releases more oil and becomes a paste. If your mixture does not seem to be advancing past the "flour" stage, add 3 Tablespoons melted coconut oil, which should help get things moving. Process, scraping down the sides and bottom to make sure everything is incorporated, until the mixture takes on the consistency you would expect of almond butter. Add 1-2 more Tablespoons of coconut oil to facilitate this, as needed.
I recommend using Bob's Red Mill coconut, because it is not only unsweetened and preservative-free (which is surprisingly hard to find), but it is also very finely shredded. The smaller the shreds, the faster and more effectively it can be pureed. If you want a runnier nut butter, use an oil that is liquid at room temperature. There will still be plenty of coconut flavor without it. If you prefer to use coconut sugar, start with 1/4 cup, since it is not as sweet as monk fruit or stevia. Serve immediately or store in an airtight container at room temperature for up to 5 days, in the fridge for 2 weeks, or in the freezer for up to 3 months. Yield: Approx 1 1/2 - 1 3/4 cups
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