Coconut Almond Butter

Coconut Almond Butter

At one point, I was selling my home made nutbutters to family, and friends. This is one of my first recipes. A best seller, with it’s rich, and creamy texture, it is sure to win any almond lover out there;). Enjoy!


2 1/2 Cups Raw Almonds (Costco)

3/4 Cup Unsweetened Shredded Coconut

1-2 Tbs Coconut Oil (Optional)

1/2 Cup Coconut Sugar

1/2 Tsp Sea Salt


Place the almonds on a baking sheet, in a single layer. Bake for 10 minutes at 350 degrees Fahrenheit, and allow to cool for about 15 minutes. To your high-powered blender or Cuisinart, add in order, coconut oil if using, coconut, coconut sugar, almonds, and sea salt, . Blend on high, scraping the sides in between cycles, until smooth, and creamy. Store in a pint size mason jar, be sure to keep in the fridge as nuts tend to go rancid if left at room temperature. Enjoy!



Abby Butterfield


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