From my Haumea's Kitchen and others

Friday, February 1, 2013

Almond Joy Butter
Adapted from the Minimalist Baker
Almond Joy Butter
Prep time
15 mins
Cook time
10 mins
Total time
25 mins
Simple Factor: 30 minutes, 7 ingredients or less
Author: Minimalist Baker
Recipe type: Almond Butter
Serves: 1.5-2 cups
·                            2 cups raw almonds
·                            2 cups unsweetened shredded coconut
·                            1.5 ounces (~1/4 cup) dark chocolate, chopped
·                            ½ tsp vanilla extract
·                            ¼ – ½ tsp sea salt
1.               Place almonds on a rimmed baking sheet and bake in a 350 degree oven for 12-15 minutes. Remove and set aside to cool for 5-10 minutes.
2.               In the meantime place coconut in a food processor and process until it turns into butter, scraping down sides as needed (10 minutes). Scoop into a dish and set aside.
3.               Place cooled almonds in the food processor and process until it turns into butter, scraping down the sides as needed (about 8-10 minutes). Then add in the coconut (reserving some if you prefer a less pronounced coconut flavor). Process to combine, add sea salt and vanilla and process once more.
4.               The mixture will be warm at this point so you can add in the chocolate to let it melt and fully combine, or you can wait until the spread cools to keep a chunkier chocolate texture.
5.               Stir chocolate to combine and then place in glass jar or Tupperwear for storing. Store at room temperature so it does not solidify. However, if storing for more than 2 weeks, store in the refrigerator and bring to room temperature before use.
Nutrition Information
Serving size: Per Tbsp Calories: 75 Fat: 6.5 g Saturated fat: 2.5 g Carbohydrates: 3.6 g Sodium: 21 mg Fiber: 1.6 g Protein: 2 g