Toasted Coconut Almond Butter




Yield 26 Servings


2 cups raw almonds

1 cup unsweetened coconut flakes

1 tablespoon coconut oil

1/4 teaspoon salt


  1. Preheat oven to 350 degrees.  
  2. 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.
  3. 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.
  4. Pour into a mason jar or other container with a tightly fitting lid.  Store in the refrigerator. 


1 serving is 1 tablespoon.  Makes approximately 26 servings. 

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Recipe by Fox and Briar at