Total Time
25mins
Prep 15 mins
Cook 10 mins

This recipe is so simple to throw together, requiring less than 30 minutes, 5 ingredients and one spoon (or spatula). Less mess, more time to do what you please! Beyond being easy to make this spread is incredibly versatile.Slather it on my toast in the mornings, serve it alongside carrots and apples, and even eat it right out of the jar. I can only imagine how sensational it would be atop pancakes or inside the little squares of a well-crafted waffle. Adapted from Minimalist Baker.

Directions

  1. Place almonds on a rimmed baking sheet and bake in a 350 degree oven for 12-15 minutes. Remove and set aside to cool for 5-10 minutes.
  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.
  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.
  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 Tupperwear 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.
Most Helpful

Wow, this is one decadent nut butter variation with tons of flavour! LOVED it! Yum! I opted to leave the chocolate in chunks and used part cashews part almonds.<br/>What a lovely, thick and creamy spread, that pairs perfectly with bagels, cinnamon cookies and all sorts of other things (just had to spread it onto everything I had lying around). <br/>Thank you so much for sharing this keeper, Sharon!<br/>Made and reviewed for Veggie Swap #61 August 2013.

Lalaloula August 04, 2013