This delicious and healthy Toasted Coconut Almond Butter is paleo, whole 30 compliant, free from added sugar, and only has four ingredients! You will love this healthy and easy to make snack!
Sometimes I get an idea and I can’t wait to share it with you. Don’t get me wrong, I don’t put anything on the blog unless I think it is a great recipe. But certain recipes make me extra excited. Like this Toasted Coconut Almond Butter. Seriously, it is so simple. It has only four wholesome ingredients, is free from added sugar and takes maybe 20 minutes to make, tops. It just happens to be paleo and whole 30 compliant too. Oh, and it’s delicious.
I have always been a big fan of nut butters. I’ve shared a few recipes here on the blog, like this Cashew Butter and this White Chocolate Pretzel Peanut Butter – excuse the old photos on those, I might get around to redoing them someday! I normally am a peanut butter purist, and I make my own peanut butter all the time. I like almond butter too, but given the choice, I will usually chose peanut butter. But this Toasted Coconut Almond Butter might give peanut butter a run for its money.
I love the toasted, nutty flavor, and the coconut gives it a bit of a tropical flair. This Toasted Coconut Almond Butter would be great in smoothies, spread on toast, or used as a dip for apples or bananas. Or just eat it by the spoonful, I won’t judge.
Toasted Coconut Almond Butter
Prep
Cook
Total
Yield 26 Servings
Ingredients
2 cups raw almonds
1 cup unsweetened coconut flakes
1 tablespoon coconut oil
1/4 teaspoon salt
Instructions
- Preheat oven to 350 degrees.
- Spread the almonds in an even layer on a baking sheet and toast for 10 minutes. Remove from oven and add the coconut to the baking sheet, tossing to make an even layer. Toast with the almonds for another 5 minutes (watch carefully as the coconut can burn easily). Remove when lightly golden.
- Add toasted coconut and almonds to a food processor with the coconut oil and salt. Process for 5-7 minutes, or until smooth. Taste and add more salt if desired.
- Pour into a mason jar or other container with a tightly fitting lid. Store in the refrigerator.
Notes
1 serving is 1 tablespoon. Makes approximately 26 servings.
Courses Snack
If you make this recipe don’t forget to tag it @foxandbriar and #foxandbriar on instagram and facebook! I really love to see what you make and you may be featured in our weekly Reader Feature!
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Trish says
Yes!!! I’m totally in the process of creating a coconut peanut butter. Gotta try this out too! it looks so friggin delish!
Julie says
I’m dreaming of this toasted coconut almond butter. I think it would be amazing on so many things, especially a spoon and my tongue! Seriously on a sweet roll on Sunday morning would be nirvana!
Tracy says
i love me some almond butter but this just takes it to the next level!!
Christine | Mid-Life Croissant says
delicious Meghan! why have i never used coconut oil in my nut butters before. can’t wait to try it.
Natasha @ Salt & Lavender says
This looks so tasty and I love the bright photos!
Michelle - Giraffes Can Bake says
Oh boy, this looks so totally delicious! I love how easy it is too 😀 I want to spread it on everything!
Rachel says
How long will this stay fresh in the fridge?
Meghan says
Hi Rachel, I usually keep mine for a few weeks.
E.A. says
I am in awe of this delightful combination! I will definitely tagged you with the finished product soon~~your photos are very enticing as well!
Jennifer Joseph says
Um,…I only got 14 tbsps… did I do something wrong…?
Meghan says
Hmm, that’s really hard for me to say. The serving size is approximate and would vary depending on lots of factors like how big your measuring cups and spoons are, how long you processed the almond butter, and things like that. But it sounds like you got about half the amount you were supposed to. DId you use one cup of almonds instead of two? That’s the only thing I can think of.
M says
Hi Meghan, do you use extra virgin unrefined or refined cooking coconut oil. The e.v unrefined would taste more coconutty which I would like better. Can’t wait to try out your recipe. Looks amazing and yummy
Meghan says
Hi! Yes, I used extra virgin unrefined coconut oil which gave it a little extra coconut flavor. I hope you love the Toasted Coconut Almond Butter!
M says
Awesome, thank you so much
Stacy says
Can you tell me how long this will last in the fridge?
Meghan says
Hi Stacy – it should last for 2-3 weeks.
Stacy says
Hi Meghan-
One more question…my nut butter tastes amazing but is very firm from the fridge. It almost gets crumbly when I scoop it out. Should it be this texture?
Meghan says
Hi Stacy – it does get pretty firm because of the coconut oil – the fat from the coconut will be firm when cold. So if I wanted it more runny I would just put it the amount I was going to eat in a small dish and microwave for a 10-20 seconds to soften it up. If you don’t like that you could either leave it out at room temp (although I’m not sure how long it would last at room temp) or next time use a different oil – one that does not solidify at cold temperatures. I hope that helps!
Cindy says
i noticed you did not soak the almonds over night in water. I have always done that when making nut butters. What are your thoughts on soaking the almonds in preparation? Looks very tasty. Thanks for sharing!
Meghan says
Hi Cindy – I have never soaked nuts to make nut butters. I’m not sure how it would affect the taste and texture. These are roasted so they have a nice flavor. If you end up trying it let me know!