My mind is reeling with the possibilities of what to all make with this. But I have to admit one of my favourite ways is to simply enjoy it as it is. When I’ve got a sweet craving, you will find me standing in my pantry with my spoon dipped into one of these jars. It satisfies my sweet tooth while also giving me a shot of protein and nutrients to hold me over until the next meal.
You need to keep this stored at room temperature in order to eat it because it solidifies into rock when refrigerated. I like to place it into two smaller jars, keeping one in the pantry and one in the fridge. That way I don’t have to worry so much about it going bad before we eat it all up. Not that, that is really a problem.
If you’re a fan of coconut, chocolate and almonds, and the ever popular Almond Joy candy bar, you will love this. Trust me.
Almond Joy Butter
- 2 cups raw almonds
- 2 cups unsweetened shredded coconut
- 2 tablespoon virgin coconut oil
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 tablespoons maple syrup
- 1.5 oz. dark chocolate, finely chopped
Place almonds on a baking sheet and bake at 350ºF for 10 minutes, or until toasted and fragrant. Set aside to cool.
Meanwhile, process coconut in food processor until it’s a fine powder (about 10 min), stopping to scrape down the sides and give your processor a break as needed. Add coconut oil and process for another 5 minutes or until the coconut has turned a buttery, pasty consistency. Scrape into a small bowl and set aside.
Once almonds are cool enough to handle, place in the food processor. Process until finely chopped. Add salt and continue processing until a paste like consistency. Pour coconut back into food processor along with vanilla and maple syrup. Process until evenly combined. Add chocolate and stir just once to mix it in slightly (it will start to melt). Pour into storage containers. Store at room temperature for 1-2 weeks and in the fridge up to 1 month.
Makes approximately: 2 cups
Adapted from Minimalist Baker.