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.
Dark Chocolate Coconut Almond Butter
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 3 cups 1x
- Category: Nut Butter
- Method: Blender
- Cuisine: Healthy
- Diet: Vegan
Description
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.
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
Instructions
- 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.
This is killing me! I too am a nut butter addict. If I don’t get some e’ryday….watch out!
It used to be ONLY peanut butter but I have recently discovered the yum that is almond butter.
And, CHOCOLATE almond butter? Dead.
Pinned!
Oh wow! I need to try this! Sounds SO GOOD!!!
girrrrrl-this is like heaven in a jar! I would totally eat it all up real quick too!
I have a slight obsessions with Justin’s vanilla almond butter, but I definitely want a homemade dark chocolate version!
You’re sooo lucky you have a Vitamix! I want one!
I love love love all the ingredients you put into this nut butter. I feel like you could write a cookbook about nut butters. There would be some good stuff in that cookbook. ;) Add some coconut milk and this could totally be popsicles! It might happen. :)
Recipes like this really should come with a warning label :) I absolutely love making my own nut butters, and have been wondering for a long time how a chocolate version would taste. You totally knocked this out of the park, and now I have to (but am sort of afraid to – for pants-fitting reasons) try this!
Oh wow, this sounds incredible! I am a big fan of almond butter but with dark chocolate and coconut? I’ll take the whole batch please :) Pinned!
Do you use Dutch processed cocoa or the regular non-sweetened cocoa powder, such as Hershey’s? I’ve made chocolate peanut butter but it’s been a couple of years ago and I can’t remember what kind of chocolate I added…I think it was the regular cocoa. In any case, it was delicious! I loved using it in the fudge puddles cookie tart recipe…oh yum!! Can’t wait to try the almond version.
Hi Dianna,
In this recipe, I used Hershey’s cocoa, but you could also use Dutch process. The color will just be a little bit different, but the flavor difference won’t be too pronounced. Hope you like it!
How long would this last in the fridge? Thank you!
Hi Danielle, this almond butter would keep for about 1 month in the fridge! :)
I just made it. it’s very very good! make my husband big Smile :) Can i freeze it? Little too much for two of us. thanks
So glad you’re enjoying it, Missa! I’d recommend just keeping it in the fridge – it will stay good for a while in there.
How do you calculate nutritional info for homemade nut butters? I made another one of your nut butter recipes recently and when I input all ingredients into my fitness pal and put in how much my batch actually yielded, per tablespoon came out almost double in calories & fat than that of store bought natural almond butter. Suggestions? Thanks in advance :)
Hi Christina, I don’t personally count calories so I actually haven’t tried calculating the nutritional info.
Wow, oh wow. This looks so incredibly good!
Heaven, I’m in heaven! This looks so delicious!
I just tried to make this because Larabar no longer makes their almond cashew coconut butter. Unfortunately, mine made in a food processor never turned into a butter, just stayed a grainy, dry consistency. Were my almonds old or something?
Hi Kelly, how odd. It can definitely take a while in a food processor. I always use my Vitamix, which doesn’t take as long. Old, dried out almonds can definitely have contributed. You can always add a little coconut oil to help it along if it’s staying dry for a very long time. Sorry for the trouble!