Almond Joy Butter
Ingredients
- 2 cups raw almonds
- 2 cups unsweetened shredded coconut
- 1 1/2 ounces vegan dark chocolate ((~1/4 cup as original recipe is written // chopped) )
- 1/2 tsp vanilla extract
- 1/4-1/2 tsp sea salt
Instructions
- 1
Place almonds on a rimmed baking sheet and bake in a 350-degree F (176 C) oven for 12-15 minutes. Remove and set aside to cool for 5-10 minutes.
15 min - 2
In the meantime place coconut in a food processor and process until it turns into butter, scraping down sides as needed (10 minutes). Scoop into a dish and set aside.
10 min - 3
Place cooled almonds in the food processor and process until it turns into butter, scraping down the sides as needed (about 8-10 minutes). Then add in the coconut (reserving some if you prefer a less pronounced coconut flavor). Process to combine, add sea salt and vanilla and process once more.
10 min - 4
The mixture will be warm at this point so you can add in the chocolate to let it melt and fully combine, or you can wait until the spread cools to keep a chunkier chocolate texture.
- 5
Stir chocolate to combine and then place in glass jar or Tupperware for storing. Store at room temperature so it does not solidify. However, if storing for more than 2 weeks, store in the refrigerator and bring to room temperature before use.
Nutrition
Per serving (based on 16 servings)
