I have a peanut butter problem. I love any kind–from JIF to the fancy all natural kind to the kind that comes in the middle of a resse’s peanut butter cup. I’m not picky. My interest extends into all sorts of nut butters–almond especially. The other day, I thought I’d make some almond butter, and then I considered that some chocolate would be a welcome addition, and when I reached into the cabinet to find the chocolate chips, I saw the coconut. The rest is history!
The thing that really took this idea over the edge is that I toasted the almonds and coconut before I pureed them into almond butter. It made the coconut flavor a little stronger and more pronounced, and that can’t be a bad thing.
Dark Chocolate Coconut Almond Butter:
Yields about 1 ¼ cups
1 1/2 cups unsweetened coconut flakes (really any kind of coconut is okay, I think)
1 1/2 cups raw almonds
3-4 ounces good-quality dark chocolate
pinch of sea salt
1/4 teaspoon coconut oil, in liquid form
Preheat your oven to 300 degrees F.
When the oven is preheated, toast the coconut and almonds for a few minutes, or until the edges of the coconut are browning. (Be careful—I’ve started like three fires in my oven trying to toast coconut.) When everything is done toasting, pour the nuts and coconut into the bowl of a food processor. Process for several minutes until smooth. Add the salt, too.
Using a double boiler (or heatproof bowl over a pot of simmering water), melt the chocolate chips with the coconut oil. Then, pour the melted chocolate into the food processor, too. Mix everything together and pour it into a jar (or two).
Keep in the fridge, covered, for 4-6 weeks or so.