Almond Joy Butter

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Jar and spoon filled with our vegan Almond Joy Nut Butter Spread

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.

Baking sheet of toasted almonds for making gluten-free vegan Almond Joy Spread
Food processor and bowl of coconut butter for making a delicious Nut Butter Spread recipe

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.

Plate of chopped dark chocolate for making Almond Joy Nut Butter Spread
Food processor and jar filled with a batch of our Almond Joy Nut Butter Spread recipe

This recipe is so simple to throw together, requiring less than 30 minutes, 5 ingredients and 1 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.

Spoon and jar overflowing with Almond Joy Nut Butter Spread

Almond Joy Butter

Creamy almond butter infused with coconut and dark chocolate that tastes like an Almond Joy! Just 5 ingredients required and SO delicious.
Author Minimalist Baker
Close up shot of a jar of Almond Joy Nut Butter Spread
4.55 from 11 votes
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 16 (~2-Tbsp servings)
Course Dip, Snack, Spread
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2 Weeks


  • 2 cups raw almonds
  • 2 cups unsweetened shredded coconut
  • 1 1/2 ounces vegan dark chocolate (~1/4 cup as original recipe is written // chopped)
  • 1/2 tsp vanilla extract
  • 1/4-1/2 tsp sea salt


  • Place almonds on a rimmed baking sheet and bake in a 350-degree F (176 C) 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 Tupperware 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.


*Recipe makes ~2 cups nut butter.
*Nutrition information is a rough estimate calculated with the lower end of the range of salt.

Nutrition (1 of 16 servings)

Serving: 1 2-Tbsp servings Calories: 160 Carbohydrates: 6.8 g Protein: 3.8 g Fat: 14.5 g Saturated Fat: 6.9 g Polyunsaturated Fat: 1.8 g Monounsaturated Fat: 4.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 40.4 mg Potassium: 157.1 mg Fiber: 3.7 g Sugar: 2.2 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 40 mg Iron: 1.3 mg

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  1. Jackie R. says

    This recipe worked perfectly for me and was completely delicious! I used Bob’s Red Mill shredded coconut in my food processor and it turned to coconut butter exactly as described. I also used Anna and Sarah raw almonds. As a bonus, I loved the flavor of the oven-roasted almonds. I am going to start roasting my own since the texture is better than bagged dry-roasted almonds. The almond butter was amazing swirled into steel cut oats. The only slight problem was my chocolate selection–I used Taza stone ground. While it is low in heavy metals, it made the almond butter very slightly gritty. I’d suggest using a different variety. I am absolutely going to make this again and maybe try Mast chocolate instead.

  2. Millie says

    Thank you so much for this recipe! I have been making coconut butter for a long time and have been wondering what fun recipes I might make with it. I’ve toyed with a lot of ideas, but never used them… just eating it plain, which is delicious by itself. This is the yummiest way I could imagine. :)

  3. Sue Leroy says

    hi there,
    I bought the Breville processor, when I made you cinnamon almond butter in your first book, the processor gets smokey? is this normal? my processor is not that old. I feel I am breaking it when I am making this del almond butter!. I know it has to go for a good 5-10 minutes correct ?
    thanks so much

  4. Liza Bezuidenhout says

    Could one use coconut butter instead of shredded coconut? If it’s going to turn into a butter anyway…

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      That should work! Our best estimate would be to use 1/4-1/2 cup coconut butter in place of 2 cups shredded coconut. Hope that helps!

  5. Gina says

    We have a peanut allergy in our house so we cannot often use nuts. We can use Blue Diamond since they are made in a peanut free facility. They are already roasted so can I skip the roasting step? Thanks

  6. Ankita says

    Hi, Dana, I have a question, how would you suggest plain almond butter? Should we just put roasted almonds in processor and blend them or it should be done in any oil’s company ?? Thanks, for the lovely recipes!

  7. Danielle says

    Make sure you don’t use finely shredded coconut to make the coconut butter. It will never turn into “butter”. You’ll end up with a chunkier texture then pictured, which personally I don’t mind. Either way it’s delicious.

  8. Lynn Chuy says

    Hey Dana,

    Your shredded coconut looks really creamy and moist? The only shredded coconut I know of is the dry kind they put on cookies/pastries like snow. Or will the dry kind work fine for this?

  9. M says

    Just made this recipe for the first time. I never tried to make any nut butter or even coconut butter at home, but I just had to try this out. It’s perfect and very easy! A new must at my home* Thanks!

  10. Emilie says

    I was so excited for this recipe, but I’m really disappointed. I did everything as directed, but it just didn’t work for me.

    I started with the Vitamix. The coconut never turned to butter, it was just a finer, drier coconut. I put it aside anyway.

    Then the almonds eventually turned to a thick, dry paste — never a smooth, creamy butter.

    There just didn’t seem to be enough liquid. So I added a bit of almond milk. It made it palatable, but not even close to what it seems like it should be.

    I moved from the Vitamix to a regular food processor, and it was just too thick to even work with those blades. And it just doesn’t taste good. I’m really bummed, we bought all these expensive ingredients and love all the elements, but I just don’t know how to save it.

  11. Crystal says

    I have spent two hours drooling over your recipes! So excited to start the new year with these great ideas!

    Question! Do you soak the almonds prior to baking them? I’m not sure if that’s a rule of thumb but I have read it in several places that it helps activate the enzymes within the almonds. Not sure if it matters in this case though!


  12. Paula says

    totally made this except it wasn’t nearly as liquid as yours! :( maybe it’s my food processor quality haha. still delish!

  13. Rebecca says

    I was wondering what brand of food processor you use? Mine is on it’s last leg and when I buy a new one I want to make sure it will be good for nut butter making. The one I have now is kinda weak. Thanks!

  14. samantha says

    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!

  15. Trista says

    About how much coconut butter did the flakes yield, if I wanted to sub store-bought coconut butter?

    This recipe sounds fantastic!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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

  16. Emma says

    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!

  17. Wendy Riddel says

    Question about the coconut.
    Is it fresh coconut? Fresh coconut flesh dug out of a freshly split coconut
    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.

  18. KarenDF says

    Sigh … yes, please! Just now stumbled upon your glorious blog (via & 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.

  19. rachel says

    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!

  20. rachel says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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.

  21. rachel says

    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!

  22. Alyssa | Queen of Quinoa says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

  23. Eileen says

    Well, this recipe certainly sounds like a good reason to get a food processor. :) Chocolate, almond, and coconut on toast–OH MAN.

  24. Ashley says

    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. :)

  25. Suzanne @ RollWithIt says

    Oh, my, gawd I am drooling right now….this looks amazing! I’ve got to try this! Thanks for sharing!

  26. Ashlae says

    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.

  27. Allison Day says

    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

  28. Laura says

    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.

  29. Tricia says

    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!!

  30. Jess says

    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!

  31. Eva says

    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! :)

  32. Megan | Eats Daily says

    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!

  33. Yolanda says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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 says

        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!