Sarah Remmer: The Non-Diet Dietitian


Chocolate Coconut Almond Butter Recipe

You'll never buy store-bought almond butter again!

Chocolate almond butter |

I've never been able to find the perfect store-bought nut or seed butter; one that tastes amazing and that I feel good serving my kids often. Natural nut and seed butters are fantastic nutrition-wise, but quite expensive and typically don't taste amazing to me (unless paired with a bit of honey or jam). I prefer roasted nut butters with a bit of salt and a bit of sweet (which is hard to find in store-bought form, unless you're spending upwards of ten dollars on a small jar).

I was given a really good quality blender (a Vitamix) a couple of years ago for Christmas and love using for smoothies and soups. I have heard of people making their own nut and seed butter (and their own flour!) in their blenders, but hadn't attempted it myself yet.  So the other day, I decided to try my hand at making my own roasted almond butter! I love anything with coconut flavour, so I decided to add shredded coconut (and a bit of dark chocolate and honey for sweet) and it turned out to be delicious! That batch that I made is almost gone, so I might double up next time!

If you eat your nut butter often, you're likely okay to leave it unrefrigerated (in a sealed jar) for up to two weeks. Make sure to keep it in a cool and dark place to keep it from going rancid. Also, be careful not to introduce bacteria to it by always using a clean knife or spoon. After two weeks, or if you only occasionally eat it (if you think it will last you several weeks), refrigerate it. Keep in mind that it will turn solid in the fridge, so you'll have to bring it to room temperature before eating it. 


Homemade Chocolate Coconut Roasted Almond Butter

*Makes about 2 cups 


2 cups raw almonds
1.5 cups shredded unsweetened coconut
1/3 cup dark chocolate chips
1/8-1/4 cup pasteurized honey (depending on how sweet you like it)
1/2 tsp vanilla
1/2 tsp seasalt 



Preheat oven to 350 degrees C 

Place your almonds on a baking sheet (spread out evenly) and roast in the oven at 375 degrees for about 10-11 minutes (if you have an extra hot oven, reduce by 25 degrees). Remove from oven and allow to cool. 

While they are roasting, place the shredded coconut into a food processor or good quality blender and process until the coconut is "buttery"--about 8-10 minutes. You will likely need to scrape down the sides a few times. 

Transfer the coconut to a medium-sized bowl and set aside. Place roasted almonds into the food processor and process until  it turns to butter (about 9-10 minutes). The butter will be warm at this point, so you can add the chocolate chips (they will melt and blend nicely), vanilla and seasalt and process for about a minute. Transfer the chocolate almond butter to the bowl with the coconut butter and combine, stirring until the two butters are one.

ALTERNATIVELY (if you have a really good quality blender): 

If you have a good quality blender and would rather use that: Follow step 1 and then place all of the ingredients into your blender and blend on medium speed (using your plunger to push ingredients down into the blade) until it becomes and nice creamy butter (about 5-6 minutes or so). Transfer to a mason jar (or other glass jar) and serve! We enjoy it on top of toast, inside smoothies, as a topping on oatmeal or as a dip for fruit! 

*This recipe was adapted from the Minimalist Baker's Almond Joy Butter recipe


If you'd like more easy, nutritious and kid-approved recipes, check out my Facebook page, where I post daily! 

 Love the nut butter/chocolate combination? You'll also love these Chocolate Chia Protein Balls as well as these Flourless Peanut Butter and Banana Muffins.