Ingredients for Almond Joy Butter
- 1 cup raw almonds
- 1 cup unsweetened shredded coconut
- 1/2 cup dark chocolate chips (or chopped chocolate)
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
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How to Make Almond Joy Butter
- Preheat your oven to 350°F (175°C). Spread 1 cup of raw almonds on a rimmed baking sheet.
- Roast the almonds for 12-15 minutes, or until lightly golden brown and fragrant. Remove from oven and let cool completely (about 5-10 minutes).
- While the almonds cool, place 1 cup of unsweetened shredded coconut in a food processor. Process until it forms a smooth butter, scraping down the sides as needed.
- Transfer the coconut butter to a bowl and set aside.
- Add the cooled almonds to the food processor and process until they turn into a smooth butter, scraping down the sides as needed.
- Add the coconut butter to the almond butter in the food processor. Process to combine.
- Stir in 1/2 teaspoon of sea salt and 1 teaspoon of vanilla extract. Process for another 30 seconds to ensure everything is well combined.
- Add 1/2 cup of dark chocolate chips (or chopped chocolate) to the food processor. Process until the chocolate is melted and fully incorporated. Alternatively, allow the mixture to cool slightly before adding the chocolate for a chunkier texture.
- Scrape the Almond Joy Butter into a glass jar or airtight container.
- Store at room temperature for up to 2 weeks. If storing longer, refrigerate and bring to room temperature before serving.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
53g
Fat
305g
Carbs
18g
