Almond and Coconut Butter
Almond and Coconut Butter is a delicious, totally more-ish spread which tastes divine on bread, toast, rolls – even apple slices. Until recently I’d been bringing the stuff back from a health food shop in England but when I recently ran out I decided to have a go myself and it is SO easy to make!
After testing a few recipes – some which required the nuts to be roasted, others that needed soaking and roasting, I decided that the simplest and the quickest actually tasted the best! What’s more it literally takes 10 minutes from start to finish. Here’s the recipe.
150 – 200 grams skin-on almonds
1 large pinch of sea salt (or ordinary if you don’t have)
3 -4 tablespoons coconut oil ( I used a high quality organic one from a health shop)
To Sweeten: a little agave syrup, or maple syrup or a couple of dates, or honey or brown sugar
Please note that the taste will change significantly with the type of sweetener you use. I don’t like it too sweet – so I use much less than the main commercially available brand.
I made my nut butter in my NutriBullet and it worked fine but I did give it quite a few “breaks” to let the motor recover and prevent it from overheating – particularly towards the end. If you have a food processor with a blade this would probably be the ideal tool – particularly if you want to double the quantity.
- Place the almonds in the processor (or NutriBullet) and whizz until it the nuts are milled into breadcrumbs.
- Continue pulsing until it all binds together in one big pat. This takes time and watch out for your motor overheating but at this stage the oils start releasing.
- Add the agave syrup or sweetener of your choice together with the salt and the coconut oil and continue pulsing until it’s all mixed in. You may want to break it up with a wooden spoon first to make sure it mixes evenly.
- Check the sweetness and saltiness is to your liking and adjust if required.
- Pour into little glass jars. It can be stored in the fridge for up to 3 weeks and you can even freeze it too. Do get it out of the fridge before you want to use it as it spreads better at room temperature.
This recipe is vegan, vegetarian, gluten free.