I don’t know which is the lesser evil: shoveling in raw whole almonds as a “small” snack until you realized you’ve gone through your week’s supply in less than 5 minutes… orrrr taking a jar of homemade almond butter, foregoing the apple slices, and guzzling it down by the spoonful.
I guess, pick your poison, right?
They are both good and evil. Good in small quantities, and evil if you greatly lack self control in the snack department.
Well, I think that I just made it even worse for myself.
I’ve combined almond butter, chocolate, and coconut to make the most ridiculously tasty almond butter spread in all of the world.
This spread is a perfectly sweet addition to fruit slices, spread on toast or crackers, or swirled in yogurt.
I couldn’t quite help myself from slathering a good amount of it in between honey graham crackers.
It was heaven. A little bite of heaven. I started wondering what would happen if I had a toasted marshmallow on hand, too. Then things would really be over for me.
Can you imagine how tasty a S’more would be with this nutty, chocolaty, and coconut flavored spread? Out of this world. That’s how it would taste.
This spread keeps well in a jar in the fridge, so make it ahead of time, then when you are headed to a campout, or beach bonfire, be sure to bring this along for the world’s best S’more.
Oh and don’t be alarmed if you go in for a spoonful the next day and the spread is a little solidified. The coconut oil is to blame for that, but zap it in the microwave for 5-10 seconds or just leave it out at room temperature for about 10 minutes and it will be spreadable once again.
Chocolate & Coconut Almond Butter Spread
Makes about 1 cup of AB spread
2 cups roasted almonds
3 Tbsp unsweetened cocoa powder
1 ½ Tbsps pure maple syrup
3 1/2 Tbsps coconut oil
1 tsp pure vanilla extract
1/3 cup shredded coconut, unsweetened
small pinch of salt
Preheat oven to 350. Roast almonds on parchment-lined baking sheet for 6-8 minutes, being careful not to burn them. Allow to cool slightly before processing them.
With a food processor or high speed blender, add roasted almonds and process for about 6 minutes, scraping down the sides semi-frequently (about every 30 seconds). When mixture is pasty but still clumpy (see prep picture above), add cocoa powder, about half of the coconut oil (2 Tbsps), maple, syrup, vanilla extract, shredded coconut and small pinch of salt. Process for another 5-7 minutes, scraping down the sides semi-frequently (about every 30 seconds).
While the machine is running, gradually add in the remaining liquid coconut oil, and the mixture should become smooth and spreadable and ready to eat!
Enjoy on fruit, toast, with yogurt, in baked goods, or by the spoonful!
This will save in an airtight jar, in the fridge, for several weeks.
*Note: In the fridge, the coconut oil hardens this almond butter spread, so put the jar in the microwave for 5-10 seconds to soften until it is spreadable. Keep refrigerated when not in use.
From the Little Yellow Kitchen,