Cocoa and Toasted Coconut Almond Butter

Cocoa and Toasted Coconut Almond Butter Recipe

photo by recipe author

16 tablespoon-sized servings
Preparation Time: 20 minutes

1/4 cup unsweetened
coconut flakes
2 cups raw almonds
1 teaspoon
cocoa powder
1/4 teaspoon sea
salt

Heat a pan over medium high heat and toast the coconut flakes, shaking or stirring frequently until lightly browned and fragrant. Immediately transfer the coconut to a small plate so it doesn’t continue cooking.

In a large food processor with the blade attachment, process the almonds until they make a smooth paste. This takes longer than you’d expect and it will go through a few stages until it smooths out. You may have to periodically scrape the sides of the container.

Add the toasted coconut flakes, cocoa powder, and sea salt to the processor bowl. Process until fully combined.

Store in an airtight container in the refrigerator.

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Published on March 17, 2014

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5 Comments

Loretta E. March 25, 2014 at 10:49 am - Reply

@Janice, there’s nothing highly perishable in this recipe, so if you keep it in the fridge, it should be fine for a few weeks. Although mine never lasts that long :)

Loretta March 25, 2014 at 10:47 am - Reply

@Terri, that’s a great idea, especially if you don’t have a food processor!

Deb March 22, 2014 at 10:06 am - Reply

I had about 1 cup of crunchy almond butter left in the jar, stirred in half of the toasted coconut and cocoa powder….delicious!!

Janice March 20, 2014 at 8:00 am - Reply

So what is the shelf life, how long will it last in the fridge?

Terri March 18, 2014 at 5:18 pm - Reply

Wonder if you can do the same thing with store-bought almond butter?

Cocoa and Toasted Coconut Almond Butter