Dark Chocolate Coconut Almond Butter
This Dark Chocolate Coconut Almond Butter is a decadent homemade nut butter that will satisfy your chocolate cravings. This vegan chocolate spread is perfect with bananas, apples, oatmeal, or with a spoon! Only 5 ingredients.
Let me start by telling you that this jar of dark chocolate coconut almond butter was finished in a few very short days. I ate it probably 3 times a day on everything from gluten-free sourdough toast to apples to right off the spoon.
It’s so rich, chocolatey, and wonderfully addictive…I definitely can’t promise it’s going to last long in your house either! In fact, I’d suspect it’ll be gone just as quickly as mine was.
I’m a nut butter addict, and while I used to be allllll about peanut butter (evidenced by the endless peanut butter recipes you can find in my recipe index), I’ve expanded my nut butter horizons and have been lovely all kinds of nut butter lately, especially almond butter.
Want more homemade nut butter? You’ll love these 15+ Homemade Nut Butter Recipes. There’s something for everyone!
One of my favorite things has been dreaming up new nut butter flavors. I absolutely LOVE creating new flavors of nut butter, because the possibilities seem endless, and they’re all delicious. This one is definitely my favorite that I’ve made so far. It’s pure heaven for a chocolate and coconut lover like me.
How to make homemade chocolate almond butter
To make it, raw almonds are pulverized in a food processor or high-powered blender (I use my Vitamix) along with unsweetened coconut. It will take a few minutes and maybe some scraping, but after a little while, you’ll have a smooth, drippy almond coconut butter.
To that, you’ll add in some salt, cocoa powder, and a touch of honey or maple syrup to sweeten it just a touch. Blend again to combine it all, and you’re done. Just pour it into a jar and enjoy. Try to make it last longer than I did!
While this batch is long gone, I’m totally going to be making it again once I’ve cleared out some of the nut butters I’ve been hoarding in my pantry (who else always has at least 5 jars going at a time? Just me? #NutButterAddict).
I know some people think making your own nut butter is too much work, but if you have the time and equipment, it really is worth it! I’m always floored by the results when I make my own. You just can’t beat it! Hope you guys will try it out, and enjoy!
Want more homemade nut butter?! I’ve got you covered…
Vegan Chocolate Hazelnut Butter (4 Ingredients)
This Homemade Vegan Chocolate Hazelnut Butter is made with roasted hazelnuts, sweetened with coconut sugar, and is completely dairy-free, making this a delicious vegan Nutella substitute! It’s only 4 ingredients and ready in less than 10 minutes.
Strawberry Cashew Butter
If you’re a homemade nut butter fan, you must try this irresistible Strawberry Cashew Butter! Flavored with freeze-dried strawberries and vanilla bean, this Paleo, vegan, sugar-free + Whole30-friendly treat will be a new favorite.
Super Seed Nut Butter
This Super Seed Nut Butter is made with a variety of nuts and seeds, creating a smooth and creamy spread that’s super flavorful and loaded with nutrients. This delicious homemade nut + seed butter comes together quickly in a blender or food processor.
This Dark Chocolate Coconut Almond Butter is a decadent homemade nut butter that will satisfy all your chocolate cravings. This vegan chocolate spread is perfect with bananas, apples, oatmeal, or with a spoon! Only 5 ingredients.
- 2 cups raw almonds
- 1 cup unsweetened shredded coconut
- 2 tablespoons cocoa powder
- 1 tablespoon honey or maple syrup, use maple to keep vegan
- 1 teaspoon sea salt, or to taste
- Combine the almonds and coconut in your food processor or high-powered blender (I used my Vitamix). Process for about 3-8 minutes, scraping down as necessary. Your time might be shorter if you’re using a high-powered blender – it will take a little bit longer in the food processor and require more scraping down.
- When the nuts have broken down into a smooth, creamy butter, add the cocoa powder, sweetener of choice, and sea salt. Process to incorporate, and taste. Adjust add-ins as desired.
- Transfer to a glass jar or two (like a mason or Weck jar) and store for 2-3 months.