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.
1 serving is 1 tablespoon. Makes approximately 26 servings.
Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.
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Meghan McMorrow | Fox and Briar www.foxandbriar.com