I am such a big, big fan of almond butter… actually a pretty HUGE fan of almond butter and you know what? I have recently become an even BIGGER fan of making it at home, thanks to Adam. A few months ago, I discovered this miraculous coconut almond butter (whose brand I shall not disclose) at Whole Foods Market (WF), it was soooooo good that I just couldn’t get enough. Then, they hit a dry spell and for a few weeks they were out of stock of this coconut almond butter. I had to search for something new and delicious to eat on my morning toast – (when I really love something, I will rarely want to try anything else).
In the meantime, Adam had been making his own almond butter on the side. Being good ol’ snooty and picky Anna I didn’t really want to eat it – because it wasn’t my precious coconut almond butter (I realize how weird I sound just be re-reading this)! I am so weird about food, in fact, that you should ask me what I think about chicken on my pasta or salads. Finally, I came around to trying his almond butter and was truly impressed. It was so delicious! I asked him if we could make coconut almond butter together. It was a pretty simple recipe idea but if I succeeded I would save big $$ at WF.
The result of our efforts was better than I expected, so much so that the precious coconut butter I got from WF tastes really bland to me now (but I am eating it anyways because it wasn’t cheap!). So, I know I sound all weird, sarcastic and possibly whiny but I really want to drive across the point of making your own nut butters. Its a super easy thing to do and the recipes are endless!
Stay healthy my friends! <3
- 2 cups Raw Almonds
- 1 tbsp coconut oil
- ¼cup Unsweetened Coconut Flakes
- 1-2tbsp honey
- Makes 1 small jar
- Preheat a large skillet over medium to medium high heat. Add all the almonds to the skillet to roast. Continuously stir the almonds and shake the pan around to evenly roast the almonds (otherwise they will burn on one side). Do this for about 10 minutes until the almonds are fragrant and they're crunchy on the outside with a soft inside (careful they're hot!)
- Place almonds in a large food processor and turn on for about 90 seconds. With a spatula, scrape down the almonds and continue to blend for another 20 seconds. Repeat this step until the almonds become clumpy (see first food processor photo below). Continue to blend for about 30 seconds at a time while stopping to push down the sides with a spatula. Continue to do this until the almonds have a peanut butter consistency (total blend time of the almonds alone from start to finish is about 5 minutes).
- Once the almonds have a peanut butter consistency, add the coconut oil (you may have to warm it up in a sauce pan over low heat before hand to liquify it) and blend for 30 seconds. Add the honey and process for another 30 seconds. Try the almond butter and add more honey, if necessary, to taste.
- Finally, add the coconut flakes and lightly pulse for 15-20 seconds. The flakes should still be chunky in the almond butter. Scoop the almond butter out with a spatula onto a clean glass jar with a lid. Store in the fridge and enjoy over toast (we actually kept ours out on the kitchen counter- it didn't make it past one week and a half because I ate it all! Haha).