Of all of the candy bars in candy bar land Almond Joys may be my least favorite, but hear me out. The flavor combination of chocolate, coconut and almond is simply delectable – it just doesn’t belong in a terribly processed sugar bomb (no offense candy makers). No, it was meant for better things, so it was a no brainier to turn it into a creamy, dreamy, buttery spread. The candy bar, though? I’ll definitely still pass.
Ever since I learned how to make almond butter at home it’s been one of the main staples in my diet. I probably make a batch every 2-3 weeks to keep my supply well stocked and while the traditional roasted, salted varieties are lovely, I was ready for some variety. Being that chocolate and coconut are two of my most favorite flavors, the two just collided with almonds in one beautiful sloppy, sweet, savory mess. Friends, I think I’m in love.
This recipe is so simple to throw together, requiring less than 30 minutes, 5 ingredients and one spoon (or spatula). Less mess, more time to do what you please – that’s my philosophy.
Beyond being easy to make this spread is incredibly versatile. I lather it on my toast in the mornings, serve it alongside my carrots and apples, and even eat it right out of the jar. I can only imagine how sensational it would be atop pancakes or inside the little squares of a well-crafted waffle. *shudder* – I’m getting weak just thinking about it.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
Yolanda January 5, 2013 at 11:21 am
I love your posts! This looks so good! It would be a great gift too! I look forward to trying when I can make me next grocery run! I might just try it in my blendtec, what do you think? Keep sharing your gift of photography and creativity!
Dana January 5, 2013 at 12:55 pm
I’m not familiar with a blendtec, but if it has the ability to make hummus and almond butter, it should do just fine with this. Hope that helps!
Alyse January 24, 2013 at 2:44 am
Oh me oh my, i just stumbled on this reicpe and my new blendtec and twister jar arrived in the mail today! I’m making this recipe tomorrow! Today, I made almond butler with the twister jar along with hummus and the twister jar is a dream to use! An excellent invention! Now to try this next! Oh,thank you!
Michele January 5, 2013 at 11:22 am
Brilliant!!! I love this idea. I can’t wait to try it :)
Jocelyn (Grandbaby Cakes) January 5, 2013 at 11:44 am
Super great idea! I wonder what it would be like to try different nuts as well.
Megan | Eats Daily January 5, 2013 at 11:45 am
This sounds incredible! I haven’t made my own almond butter yet and I’m not sure why because it seems so easy and, like you mentioned, versatile!
Margaret M. January 5, 2013 at 12:39 pm
OMG! This is SOOOOOO good! My husband and I are eating it with spoons!
Dana January 5, 2013 at 12:55 pm
Haha, I do the same! Try dunking a banana in there. SO good.
Eva January 5, 2013 at 1:11 pm
Ugh i can’t… I want to eat a whole jar when i just look at the pictures.I can’t even imagine how fast will it disappear when i make it! Thank you for the recipe! :)
Heidi @ Food Doodles January 5, 2013 at 9:10 pm
Mmmm, this looks so awesome! I’ve gotta try this! Love the swirl of chocolate in there :)
Jess January 6, 2013 at 2:02 am
What a great idea – I have to admit that I do love the super sugary candy, but I would welcome this lovely alternative. ;) I only just discovered the joy of making my own peanut butter, and I don’t think I’ll ever go back to buying it – this is a must-try!
Kiran S January 6, 2013 at 3:29 am
Mmmm…! This sounds incredibly delicious!
Tricia January 6, 2013 at 7:08 am
I made some last night just as soon as I got the email and I added it to my pumpkin oatmeal this morning. It. Was. Delicious. I’m fighting off the urge to eat it right out of the jar right this minute. Thank you for another amazing recipe!!
Laura January 6, 2013 at 7:23 am
Oh dang. You just changed the game on almond butter, girl. I want cocoa waffles with this and sliced bananas ASAP. Yum. Love the marbles swirly-ness.
Bee Girl January 6, 2013 at 11:04 am
Absolutely brilliant!!!
Kathryn January 6, 2013 at 2:49 pm
I’m pretty sure this is actual genius.
Allison Day January 6, 2013 at 4:15 pm
This sounds amazing. I got a Vitamix for Christmas, and already used it to make homemade Nutella… I’m thinking this recipe may have to be the next use for it! :D
Ashlae January 6, 2013 at 4:26 pm
YES YES YES! A local artisan at the farmer’s market sells almond joy butter (plus a peanut butter cup variety) and I can’t get enough. I’ve recently been into toasted coconut almond butter, so I think I’m gonna have to throw some chocolate into the mix and smear it all over my morning pancakes.
Sarah January 6, 2013 at 5:14 pm
C’mon now. This is stupidly delicious. I need to get me some of this.
Suzanne @ RollWithIt January 7, 2013 at 1:08 pm
Oh, my, gawd I am drooling right now….this looks amazing! I’ve got to try this! Thanks for sharing!
Ashley January 7, 2013 at 1:11 pm
Oh yes!! Totally feel you on not liking the actual candy but the flavor combination is to die for. I have an almond joy doughnut in the book that is packed with coconut, topped with 4 almonds, and coated in chocolate. :)
Eileen January 7, 2013 at 1:56 pm
Well, this recipe certainly sounds like a good reason to get a food processor. :) Chocolate, almond, and coconut on toast–OH MAN.
Tina January 9, 2013 at 8:12 am
This sounds amazing but how long does the Almond Joy Spread keep before going bad?
Dana January 9, 2013 at 5:06 pm
It keeps a surprisingly long time! I’ve had mine in the pantry for a couple of weeks and it’s just as delicious as day 1. I would recommend, however, if you’re keeping it for longer than 3 weeks to move it to the fridge and then bring it to room temperature before you use it because it will harden in the fridge. Hope that helps!
Alyssa | Queen of Quinoa January 17, 2013 at 7:29 am
This looks sensational! I have yet to make my own almond butter at home, but I think this recipe may have just convinced me. Can’t wait to try it!
lynn @ the actor's diet January 18, 2013 at 12:03 pm
my mind is just exploding with joy (almond joy) right now. can’t wait to make this. thank you!
Amanda @ Once Upon a Recipe January 19, 2013 at 11:26 am
Oh my garsh. This looks delectable! Can’t wait to try!
The Frosted Vegan January 20, 2013 at 4:44 pm
Oy, now I have to get a food processor! I can’t wait to get down with this.
rachel January 25, 2013 at 12:02 pm
I wonder (as I make it right now) if I’m supposed to process the coconut on high or low in the food processor. i’m doing low and hoping it turns out right! but let me know for next time!
rachel January 25, 2013 at 12:20 pm
EEK. My unsweetened coconut didn’t really turn into butter :( what could I have done wrong? I tried the food processor on high and low…about 15 min total…help please!
Dana January 25, 2013 at 12:47 pm
Rachel, coconut butter can be tricky. I processed mine for about 10 or 15 minutes as well. But a few tips that might help are: scraping down the sides of the processor every minute or so, adding more coconut flakes to give the processor more traction, making sure your food processor is on high. Worst case scenario, you’ll have little bits of coconut in your almond joy butter, which in my opinion, isn’t a bad thing at all! Hope that helps.
rachel January 25, 2013 at 6:19 pm
Thank you! That is very helpful. This was my first recipe to make from your blog and I loved it :) I will be making plenty more soon :) Most recipes I have looked at so far I just say, “damn” in my head (in a good way!) and get really excited for my babies to take a long nap so i can make some of this!
Jofoto February 1, 2013 at 12:35 pm
What if you submit shredded coconut for coconut cream would it work?
KarenDF February 1, 2013 at 12:46 pm
Sigh … yes, please! Just now stumbled upon your glorious blog (via thekitchn.com) & I don’t mind the fall! :-) Dark chocolate & nuts are my favorites … and coconut is yet another love. Thank you for posting such wonderful foods made from real food! I subscribed to you on my Google Reader after viewing just two of your recipes.
Wendy Riddel February 1, 2013 at 1:33 pm
Question about the coconut.
Is it fresh coconut? Fresh coconut flesh dug out of a freshly split coconut
or
Is it the descated dried coconut chips? the dried things that, when in fine shred, at used to coat lamingtons?
But any which way this recipe sounds great, thinking of it on a shortcake base topping it with a merinque topping. Sort of a rift on a Louise Cake.
Dana February 2, 2013 at 3:52 pm
Wendy, I used dried unsweetened coconut flakes.
Emma February 2, 2013 at 1:00 pm
Oh wow, I often read about people making their own nut butters and think vaguely how I really should get on that..this recipe makes me want to pull my food processor out right now! (Too bad I’m at university right now and my kitchen gadgets are at home :( ) Will have to wait until the vacation, but will be a priority for sure!
Trista February 8, 2013 at 8:11 am
About how much coconut butter did the flakes yield, if I wanted to sub store-bought coconut butter?
This recipe sounds fantastic!
Dana February 8, 2013 at 9:45 am
Trista, about 1/3 cup. Hope that helps! But add as much coconut butter as you’d like as it really won’t affect the consistency negatively. If anything, the more the better :D
samantha February 18, 2013 at 5:21 pm
This recipe is amazing! One problem I had was trying to process the coconut (finely shredded) to butter because it never turned to butter even after processing for 20 min. So, instead of putting the coconut aside after processing, I mixed the roasted almonds with coconut and processed it together. Regardless, the end result was still fabulous because the coconut flavor was still prominent. Tip: As I was making this, I was also making baked pumpkin steel cut oats and decided to swirl this almond joy butter upon serving the oats. Delicious!