This Dark Chocolate Coconut Almond Butter is a decadent homemade nut butter that will satisfy all your chocolate cravings. This paleo and vegan chocolate spread is perfect with bananas, apples, oatmeal, or with a spoon!
*2017 Update* Back atcha with another recipe update during these slower summer months :) this Dark Chocolate Coconut Almond Butter is a delicious, easy nut butter recipe that will knock your socks off. The recipe was originally posted back in July 2014. Try this one drizzled on this Almond Chocolate Coconut Smoothie Bowl for the ultimate delicious treat!
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 probably ate it 3 times a day on everything from toast to apples to a spoon while it lasted.
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 (evident by the 25 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 butters lately, especially almond butter.
One of my favorite things has been dreaming up new nut butter flavors. I absolutely LOVE creating new flavors of nut butters, 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.
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 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 butters is too much work, and sometimes even I just can’t be bothered, 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 butters?! I’ve got you covered…
Remember to #bakerita if you try the recipe!Print
- 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.
- Prep Time: 15 minutes