There’s no better way to spend a Sunday than at home making homemade nut butters. Especially because doing so will save quite a bit of money (especially with the coconut butter). To be completely honest, I have never bought or tasted the coconut butter that you can buy in the stores, but all I know is that the recipe below is so simple and delicious there is no reason to spend more than a couple of dollars to enjoy it.
And all you need for either of these recipes is a food processer – couldn’t be much easier than that, right?
Chunky Almond Butter
- 10 oz raw almonds
- 1/4t salt
1. Preheat oven to 325*.
2. Roast the almonds for 15-18 minutes, until slightly toasted.
3. Let cook on the pan for 5 minutes.
4. Place 8 oz of the almonds in a food processor and process for 6-10 minutes or until it has reached a butter consistency. Add in the salt and mix it a couple more times. Pour into a mixing bowl.
5. Chop up the remaining 2 oz almonds into small to medium size chunks (whatever size you like the most).
6. Add the chopped almonds in with the almond butter and stir to combine.
7. Place in a mason jar and enjoy! You can leave your almond butter at room temp for a couple of weeks, or put in the fridge to last longer (although it probably won’t last that long, especially in this house!).
- shredded coconut
1. In a food processor, place as much coconut as you’d like. I normally stick to half of a 12oz bag for this which makes 6-7 fluid ounces of coconut butter.
2. Process until creamy. It will take between 6 and 10 minutes, just scrape down the sides of the processor if needed.
I wish I could say that I didn’t just make these both last weekend and had to make them again today. Although most of the consumption happened before Kinley’s 1/2 marathon on our delicious pancakes.