Coconut Almond Butter [vegan] by The Flexitarian - Annabelle Randles ©

Coconut Almond Butter [vegan]

Published on January 30, 2019 | In | By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 1 jar
    • Difficulty Level

Creamy and indulgent, this coconut almond butter is a staple in my kitchen.

If you fancy more chocolatey then I recommend my Chocolate Almond Butter with Coconut a delicious alternative to my homemade nutella recipe. Yes in case you are still wondering, I do love my nut butters!

Breakfast or snack ? … How many ways can you actually eat nut butters? I have mines on toasts (great substitute for dairy butter), on porridge, on fresh fruit slices, in smoothies etc..

Making your own nut butter is very easy but you need a food processor or a blender. The more powerful, the quickest you’ll turn nuts and seeds into delicious and nutritious spreads.

 

Coconut Almond Butter [vegan] by The Flexitarian - Annabelle Randles ©
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Ingredients

  • 250g almonds [US 2 cups]
  • 80g shredded coconut [US 1 cup]
  • 2 Tbsp melted coconut oil
  • 2 Tbsp maple syrup
  • 1 tsp vanilla extract
  • pinch of salt

Instructions

  1. Preheat the oven to 190C/fan 170C/gas 5.
  2. Spread almonds on a baking tray and roast for around 10 mins.
  3. Whizz roasted almonds with coconut in a blender or food processor for around 15-20 mins until you have a smooth creamy paste. You might need to stop the blender / food processor a few times to scrape the sides. Be patient. The longer you wait, the smoother your nut butter will be.
  4. Transfer to a bowl. Add melted coconut oil, maple syrup, vanilla extract and salt.
  5. Keep the jar in the fridge. This coconut almond butter will harden, but it just takes a few minutes at room temperature to soften.

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