Drooling over this photo of my coconut almond butter. Who else is an almond butter fiend? If there was rehab for it, I’d probably need checking in! It goes on everything, raw crackers, smoothies, dips… I’ve even been known to smother it all over my veggie rice! It’s my total WEAKNESS. I didn’t think there was anything better than simple roasted almond butter but no … coconut almond butter… this is a game changer!
People always seem wary of eating too many nuts as they’re high in fat, the 80s demonisation of fat hasn’t helped, but rest assured eating a handful of almonds or adding a couple of tablespoons of almond butter to your diet isn’t going to make you fat. It’s a sedentary lifestyle and not burning more than your daily calorie intake that makes you fat! Remember, all fats are not created equally. Read my article on why fat should not be feared to see why. Almonds are full of essential healthy fats which according to the Harvard nurses health study can actually aid in weight loss. They also help keep blood sugar levels stable throughout the day which is why nibbling on almonds or this coconut almond butter with some crudités or with raw grainfree crackers is a great snack.
Meridian and Pip and Nut make an off the shelf version but they contain sweetener. If you’re looking for an unsweetened version without sugar, I think you’ll love my coconut almond butter recipe. I’m totally addicted and I don’t think you need the additional sugar. Coconut is naturally sweet. Let me know what you think.
It’s super easy to make, takes literally 10 minutes and keeps for about a week in the fridge… though if you’re anything like me, you’ll be lucky if it sees the light of day tomorrow!
Ready for the magic formula?
Makes 1 small jar
- 260g almonds
- 1 tablespoon extra virgin coconut oil
- 1 tablespoon coconut butter/ mana or 25g coconut chips
- Good pinch of pink himalayan salt
Preheat the oven to 190C fan assisted. Roast the almonds on a baking tray for about 8 minutes until slightly golden but soft in the centre. Allow to cool slightly.
Place the almonds in a food processor. I use a Magimix, it’s awesome! Blitz on full speed for 30 seconds. Scrape the almonds from the sides of the bowl and repeat in 30 second intervals, scraping the sides each time until the almonds release their oil and you end up with a thick gooey almond butter. Takes about 10 minutes in total.
Add the coconut oil and coconut mana (this is essentially creamed coconut – the thick meaty stuff not coconut milk) I used Raw Ecstasy’s but I really like Nutiva’s too. Biona’s coconut cream in a block works well too for a cheaper alternative. Season with a pinch of salt and blitz for a further 30 seconds until smooth.
That’s it, simples. Stay tuned for the next gooey nut butter batch. The ideas for new flavour combinations are leaving my head like fireworks!
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