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…
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Dark Chocolate Coconut Almond Butter (Paleo + Vegan)
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.
What you’ll need to make nut butter…
Taylor @ Food Faith Fitness says
July 13, 2014 at 5:12 amThis 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!
Amber @ Dessert Now, Dinner Later! says
July 13, 2014 at 4:41 pmOh wow! I need to try this! Sounds SO GOOD!!!
Kayle (The Cooking Actress) says
July 13, 2014 at 6:04 pmgirrrrrl-this is like heaven in a jar! I would totally eat it all up real quick too!
Bianca @ Confessions of a Chocoholic says
July 15, 2014 at 7:38 amI have a slight obsessions with Justin’s vanilla almond butter, but I definitely want a homemade dark chocolate version!
Meriem @ Culinary Couture says
July 15, 2014 at 11:41 pmYou’re sooo lucky you have a Vitamix! I want one!
Beth @ bethcakes says
July 16, 2014 at 10:27 amI 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. :)
Nora (A Clean Bake) says
July 17, 2014 at 7:05 amRecipes 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!
Kelly says
July 19, 2014 at 8:26 pmOh 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!
Dianna says
July 20, 2014 at 12:06 pmDo 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.
Rachel Conners says
July 20, 2014 at 1:57 pmHi 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!
Danielle says
September 2, 2014 at 10:58 pmHow long would this last in the fridge? Thank you!
Rachel Conners says
September 3, 2014 at 7:54 amHi Danielle, this almond butter would keep for about 1 month in the fridge! :)
Missa says
May 14, 2017 at 6:37 amI 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
Rachel says
May 15, 2017 at 9:46 amSo glad you’re enjoying it, Missa! I’d recommend just keeping it in the fridge – it will stay good for a while in there.
Christina says
June 16, 2017 at 11:23 amHow 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 :)
Rachel says
June 16, 2017 at 12:59 pmHi Christina, I don’t personally count calories so I actually haven’t tried calculating the nutritional info.
Katherine says
June 16, 2017 at 5:49 pmWow, oh wow. This looks so incredibly good!
cakespy says
June 17, 2017 at 10:09 amHeaven, I’m in heaven! This looks so delicious!
Kelly says
September 30, 2018 at 8:51 amI 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?
Rachel says
September 30, 2018 at 9:30 amHi 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!