Ingredients
- 1 1/2 cups raw almonds
- 3 tablespoons honey divided
- 3/4 cup unsweetened coconut flakes
- 3 ounces dark chocolate divided
- 1 can full-fat coconut milk (15 ounces) chilled overnight
- 3/4 cup chocolate whey protein powder divided
- 1/4 cup + 2 tablespoons cocoa powder
Instructions
- Preheat your oven to 350°F and line 2 large baking sheets with parchment paper.
- In a large bowl, toss the almonds with 2 tablespoons of honey, using your fingers to make sure all the almonds are coated. Spread onto one of the prepared baking sheets and bake until toasted, about 15-17 minutes. 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 blending, roughly chop 2 ounces of the chocolate and place it into a small saucepan. 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 tablespoon of the cream into the pan with the chocolate and place the can back in the fridge. Turn the heat down to low and slowly melt the chocolate with the cream until it turns into a smooth and thick ganache, stirring regularly.
- Once the almond butter is creamy, add in the remaining 1 tablespoon of honey along with 1/4 cup of the protein powder. Blend until it is well combined and the butter begins to thicken. Then, add in the chocolate ganache and blend again until well mixed. After that, add in the remaining 1/2 cup of protein powder and 1/4 cup plus 2 tablespoons 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 fully chilled, about 1 1/2 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 dark chocolate into the butter and gently stir until well mixed. Transfer to an airtight container and store in the fridge.