Delicious, thick and creamy, this Coconut Almond Butter is also healthy and simple to make!
There is something about homemade nut butter. Whether you make it yourself at home or you make it at Whole Foods, it just taste so fresh and delicious. I promise, if you haven’t made your own yet, now’s your chance.
I make my Peanut Butter with Flax all the time, and I have no plans of stopping that. Peanut butter will always be my #1. And then I made my Homemade Sunflower Seed Butter. It was phenomenal. It’s great for anyone with a nut allergy. I figured it was time to try my hand at Almond Butter. I mean, I love it when I buy it from a grocery store, so why not make my own?
Sidenote: I will always choose peanut butter over almond butter except for when it’s homemade!
It’s very important to soak the almonds first in 1 tablespoon of sea salt and 3 cups warm water for best digestion. I typically allow them to soak overnight. This removes the phytic acid which can upset the lining of your stomach and prevent proper digestion of nuts and seeds (and thus not being able to absorb all of the crucial nutrients).
You don’t have to soak them, it’s completely optional, but feel free to read this article and learn more about the benefits.
- 2 cups raw almonds soaked
- 1/2 teaspoon sea salt
- 1 1/2 cups unsweetened shredded coconut
- 2 tablespoons melted coconut oil cooled
- sweetener if desired
- Place soaked almonds, salt and coconut in a food processor until they become powdery.
- Add coconut oil, while scraping down the sides.
- Continue to process for about 10 minutes until the mixture starts to become creamy.
- *Note: It may seem like this takes a while but it will turn into the consistency of almond butter. Keep scarping the sides and processing!
I hope you enjoy this too! Thanks for stopping by!