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 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.
Almond Joy Butter
- 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 Per Serving (1 of 16 2-Tbsp servings)
- Calories: 160
- Fat: 14.5g
- Saturated fat: 6.9g
- Sodium: 40.4mg
- Potassium: 157.1mg
- Carbohydrates: 6.8g
- Fiber: 3.7g
- Sugar: 2.2g
- Protein: 3.8g
- Calcium: 4%
- Iron: 7%