This twist on the classic homemade almond butter is loaded with chocolate, coconut and protein powder, and then whipped to airy, light perfection! Easy, Paleo-friendly and SO addicting!
PIN WHIPPED HOMEMADE ALMOND BUTTER
That’s like, 900 weeks in a row now. But it might only be, like, 3. With a couple weeks off in between.
Same thing. Sort of.
You probably think I am secretly planning this, and trying to start a trendy new fad here on FFF with these Monday recipes. But, alas, I am actually not, it just kind of keeps happening. Which means it will come to an end one day.
BUT, today is NOT THAT DAY. So, let’s not discuss such sadness. Especially on a Monday for goodness sakes.
Let’s discuss the time that I FINALLY made my own almond butter.
And, yes, I realize I am SO-late-it’s-not-even-fashionable to the “make your own nut butter” party. But, I made up for it.
You know how?
It’s like eating your favorite chocolate bar, sans the feeling of having to go do eleventy billion pushups.
I’m looking at you Almond joy.
BUT, WAIT! The creamy, rich, and lightly-toasted-coconuty goodness of this homemade almond butter is not even the REAL SHIN DIG. Whatever that means.
You want to know what the best part about this recipe that you are going to want to spread on ALL the things is?
W….H….I…P….P….E…D <— !!!!
Like, I don’t even know right now. I can’t handle the light, and airy goodness that is whipped homemade almond butter. Might even rival my love for oatmeal cookie granola butter!
Pretty much, it’s the newest latest and greatest thing that my face has ever feasted on.
I mean, tasted. I did NOT turn this into a meal purely on its own.
But, that might be a lie.
I also did not develop this recipe 8 DIFFERENT TIMES, which means I am not currently SWIMMING in almond butter and please come and take some off my hands.
Again, this post could also be CHOCK FULL of lies.
Also, please don’t calculate how many dollars I spent on almonds in making almond butter. My future child is already mad at me for spending it’s future college fund.
But, really, who needs education when you can have ALMOND butter mixed with COCONUT CREAM amIright? YesIam.
The addition of the coconut cream happaned around batch 6. When the almond butter going UNWHIPPED overnight and I basically wanted to cry. And drown my sorrow in chocolate.
Which I did because, well, 8 batches.
BUT, that was seriously THE KEY. Coconut cream firms up in the fridge, but it doesn’t harden like the coconut oil that I was using. Plus it’s ULTRA creamy and adds to the whole “almond joy” feeling that we have going on in this homemade almond butter recipe.
You know what though? I actually wasn’t going to share this recipe with you for a while, but then I posted a teaser on Instagram, and you all FREAKED RIGHT ON OUT. So, I didn’t want to be a jerkface, nasty human person who makes you wait and wait and wait.
So, here she be. You’re welcome.
How to make homemade almond butter 101
- Toss your almonds with some honey (for a little extra sweet and YUM) and then TOAST THEM. Do NOT skip this step as it adds SO much flavor to the final product.
- Place them in a high-powdered food processor and BLEND for, liiike, EVER. Depedning on the strength of your food processor, this could take awhile and you may think it will never happen. BUT, IT WILL. Just make sure you stop to scrape the sides every so often.
- Add in your fun mixins, blend again until smooth and creamy.
- Spread on EVERYTHING.
Now, I know I have been RAVING about this homemade almond butter for 514 words (thanks Microsoft!) but, there is ONE negative thing that came out of its birthing.
I feel like birthing is a creep-tastically, wrong word choice. Going with it.
It has caused me to question my soul-mate-ness with the Hubskerdoodle.
When he came home from work, I asked him to try it. And you know what he asked?
“Well, what do I spread it on to test it?”
WHATTHEWHAT? Everyone knows that you don’t spread almond butter ON things.
You eat it RIGHT OFF THE SPOON.
Yea, there’s counselling in our future.
- Preheat your oven to 350 degrees and line 2 large baking sheets with parchment paper or a silpat.
- In a large bowl, toss together the almonds with 2 Tbsp of the honey, using your fingers to make sure all the almonds are coated. Spread onto one of the prepared baking sheets and bake until toasted and “nutty” smelly, about 15-17 mins. Take out and let cool for 10 minutes.
- While the almonds cool, spread the coconut flakes onto the other pan and bake until lightly golden brown, about 4-6 minutes. Watch the coconut closely, as it burns very quickly!
- Once the almonds have cooled add them, along with the coconut flakes, into a large food processor. Blend until the almonds release their oil and turn into creamy, smooth almond butter. Make sure you stop to scrape down the sides every few minutes. **
- While the almond butter is doing its thing, roughly chop 2 oz of the chocolate and place it into a small sauce pan. Then, take the can of coconut milk out of the refrigerator, and flip upside down. Open it and pour out the liquid from the top, leaving a thick layer of coconut cream at the bottom.*** Scoop out 1 Tbsp of the cream into the pan with the chocolate and place the can back in the fridge. Turn the heat onto low and slowly melt the chocolate with the cream until it turns into a smooth and very thick ganache, stirring regularly. This does take some time.
- Once the almonds butter is creamy, add in the remaining 1 Tbsp of honey, along with 1/4 cup of the protein powder. Blend until well combined, and the butter begins to thicken. Then, add in the chocolate ganache from the stove top and blend again until well mixed. After that, add in the remaining 1/2 Cup of protein powder and 1/4 cup + 2 Tbsp of cocoa power. Blend, scraping down the sides, until well mixed. The dough will be very thick.
- Take the remaining coconut cream from the refrigerator and scrape it all out into the food processor. Blend until well mixed. The butter should now be soft and fluffy.
- Transfer the butter to a large bowl and refrigerate until the feels fully chilled, about 1.5 hours. Stir the butter at around 30 minutes to make sure the oils get evenly distributed.
- Take the chilled butter from the fridge and beat it on high speed with an electric hand mixer until light and fluffy, about 4 minutes. Make sure you scrape down the sides as you go.
- Grate the remaining oz of chocolate into the butter and gently stir until well mixed. Transfer to an air tight container and store in the fridge. OR eat at once. ****
Tips & Notes:
* This does take some time, depending on the strength of your food processor. Mine took about 15 minutes.
***Don’t waste the water you pour out, it’s great in smoothies!
**** The butter will harden as it refrigerates, but will still be scoop-able. So, just scoop out as much as you want into a small bowl (don’t keep letting the whole container go from room temp to cold over and over) and let it stand at room temperature for 10-15 minutes or so. It’ll go back to being light and fluffy! You can also just pop it a small bowl of it in the microwave for A FEW seconds, if you’re cool with the microwave ?
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
Want more Paleo treats?
Deep Dish Paleo Chocolate Chip Cookies
Skillet Hazelnut Paleo Brownies
Almond Butter from Around the Web:
Homemade Almond Nutella – Vikalinka
Honey Roasted Almond Butter – Natural Fit Foodie