So I have a problem in my pantry. There seems to have formed a black hole on the shelf where I store my almond butter. Each time a new batch is made it is gone in 1-2 days, but luckily the black hole is nice enough to spit out the jar when it is done…clean and everything. With 2 ingredients this healthy spread is perfect to add to oats, fruit, toast, spoons, WHATEVER.
Coconut almond butter
3 c. roasted almonds (See notes below)
1/2 c. unsweetened coconut flakes
Put ingredients into a high-speed blender and use tamper to push ingredients into the blade. (About 2 minutes).
If using a a food processor, add ingredients and process on high speed, occasionally stopping the motor and scraping down the sides to get mixture back to the blade. The coconut and oils released from the almonds will make this process go faster if you are looking for a smooth and creamy almond butter.
Notes: I have made many an almond butter batch in a food processor and using roasted almonds cut down my time almost in half. Adding the coconut should help even more, taking about 15-20 minutes.