Toasted Coconut Almond Butter
This nut butter is a firm favourite of everyone who tries it! Toasting the coconut and almonds before blending is the key to getting a rich and delicious flavour. Use on top of porridge, toasted sourdough or banana bread, or fill a date with a spoonful of this heavenly nut butter as a quick sweet snack.
Ingredients
400g shredded coconut
200g raw whole almonds
1 tsp vanilla extract
pinch of sea salt
Directions
Preheat oven to 160 degrees Celsius. Add almonds to a lined baking tray and roast in the oven for around 20 minutes or until browned and fragrant. 10 minutes before the end of the cooking time, add the shredded coconut. Keep an eye on the almonds and coconut in the last few minutes and mix them around a few times to ensure they do not burn. Remove from the oven and leave to cool for a few minutes before transferring them to a high speed blender or food processor. Blend the almonds and coconut until a smooth paste forms (the amount of time this takes will depend on the power of your blender/food processor). Add in the vanilla extract and sea salt and blend again until you have a smooth nut butter. Transfer to a jar and store in a cool place where it will keep for several weeks.
With love x
