I used to buy toasted coconut almond butter for my daughter every weekend at the farmers market, and she loved it so much it never lasted more than a few days. As delicious as it was, it added up quickly, which is what finally pushed me to start making it at home. This homemade version tastes just as rich and nutty as the one we loved, but it’s far more cost-friendly and surprisingly easy to make. With just a few ingredients and a little patience while the food processor does its thing, you get a creamy, nourishing nut butter that’s perfect for toast, fruit, or straight off the spoon.
Toasted Coconut Almond Butter
Toasted Coconut Almond Butter is a rich, creamy nut butter made with slow-roasted almonds, golden toasted coconut, a touch of salt, and subtle sweetness from coconut sugar. Perfect for spreading, drizzling, and elevating everyday breakfasts and snacks.
Equipment
- Food Processor
Ingredients
- 3 cups raw almonds
- 1 cup shredded coconut unsweetened
- ½ tsp kosher salt
- 1-3 tbsp coconut sugar
Instructions
- Preheat oven to 300°F.
- Roast 3 cups almonds for 12 minutes.
- Add shredded coconut to the pan and roast 8 minutes more (until lightly golden).
- Let everything cool completely.
- Add almonds + coconut to a food processor with 1/2 tsp salt.
- Process for about 15 minutes, stopping as needed to scrape down the sides.
- Add as much coconut sugar as you would like. (I use 1 tbsp.)
- Scrape again and process 10 more minutes (or until creamy and fully incorporated).