Whipped Homemade Almond Butter
Indulge in the creamy goodness of Whipped Homemade Almond Butter. This delightful spread combines roasted almonds, rich chocolate, and a touch of coconut, creating a treat that’s perfect for breakfast or snacking. It's easy to make and a healthier alternative to store-bought options. Make it tonight for a deliciously satisfying experience!
Equipment
- Wooden Spoon
- Grater
- Mixing Bowl
- Frying Pan
- Chef's Knife
- Blender
- Baking Sheet
- Food Processor
- Oven
Ingredients
- 1.5 cups Raw almonds
- 3 tablespoons Honey
- 0.75 cups Unsweetened coconut flakes
- 3 ounces Dark chocolate
- 1 can (15 ounces) Coconut milk
- 0.75 cups Chocolate whey protein powder
- 0.5 cups Cocoa powder
Instructions
- Preheat your oven to 350°F and line 2 large baking sheets with parchment paper.
- In a large bowl, toss the almonds with 2 tablespoons of honey. Spread them onto one of the prepared baking sheets.
- Roast the almonds for about 15 to 17 minutes until golden brown. Let them cool for 10 minutes.
- Spread the coconut flakes onto the other baking sheet and bake until golden brown, about 4 to 6 minutes. Keep an eye on them!
- Once cooled, add the almonds and coconut flakes to a food processor and blend until creamy.
- Chop 2 ounces of dark chocolate and combine it with 1 tablespoon of coconut cream in a saucepan. Melt over low heat.
- Add the melted chocolate to the almond mixture along with the remaining ingredients and blend until smooth.
- Store the almond butter in an airtight container in the fridge.
Notes
- Storage: Store in an airtight container in the fridge for up to two weeks.
- Consistency check: If too thick, let it sit at room temperature before stirring.
- Roasting: Always roast your almonds and coconut flakes to enhance their flavors.
- Customize: Adjust sweetness and flavors to your liking!
- Blending: Use a powerful food processor for best results.