Whipped Homemade Almond Butter
User Reviews
5
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Prep Time
30 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
3 Cups
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Calories
1191 kcal
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Course
Main Course
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Cuisine
American
Whipped Homemade Almond Butter
Description
The Whipped Homemade Almond Butter recipe combines lightly toasted almonds and coconut flakes blended into a smooth consistency. The incorporation of honey adds sweetness, while melted dark chocolate and cocoa powder provide a rich chocolate flavor. Full-fat coconut milk, chilled overnight to separate the cream, is folded in to create a fluffy, whipped texture that sets this spread apart.
The preparation involves toasting almonds and coconut flakes separately to deepen their flavors, then blending until creamy. Adding protein powder enhances the nutritional profile. The process takes some time, depending on the blender or food processor's strength, as the almonds release their oils and form a buttery base. The chilled coconut cream is essential to achieve a light, spreadable consistency.
This almond butter can be used as a spread on toast, stirred into yogurt, or enjoyed by the spoonful. It stores well in the refrigerator, though it will firm up; letting it come to room temperature or briefly microwaving can restore its softness.
Make sure to chill the coconut milk overnight prior to starting. Save the leftover coconut water for smoothies. The almond butter may take around 15 minutes to fully blend smoothly, and frequent scraping of the bowl sides helps achieve the right texture.
Ingredients
- 1 1/2 cups almonds raw, 8 ounces
- 3 tablespoons honey divided
- 3/4 cup coconut flakes unsweetened
- 3 ounces dark chocolate divided
- 1 15 ounces coconut milk full-fat, chilled overnight
- 3/4 cup whey protein powder or egg white protein, grass-fed, chocolate, divided
- 1/4 cup cocoa powder plus 2 tablespoons
Instructions
- Preheat your oven to 350 degrees and line 2 large baking sheets with parchment paper or a silpat.
- In a large bowl, toss together the almonds with 2 Tbsp of the honey, using your fingers to make sure all the almonds are coated. Spread onto one of the prepared baking sheets and bake until toasted and “nutty” smelly, about 15-17 mins. Take out and let cool for 10 minutes.
- While the almonds cool, spread the coconut flakes onto the other pan and bake until lightly golden brown, about 4-6 minutes. Watch the coconut closely, as it burns very quickly!
- Once the almonds have cooled add them, along with the coconut flakes, into a large food processor. Blend until the almonds release their oil and turn into creamy, smooth almond butter. Make sure you stop to scrape down the sides every few minutes. **
- While the almond butter is doing its thing, roughly chop 2 oz of the chocolate and place it into a small sauce pan. Then, take the can of coconut milk out of the refrigerator, and flip upside down. Open it and pour out the liquid from the top, leaving a thick layer of coconut cream at the bottom.*** Scoop out 1 Tbsp of the cream into the pan with the chocolate and place the can back in the fridge. Turn the heat onto low and slowly melt the chocolate with the cream until it turns into a smooth and very thick ganache, stirring regularly. This does take some time.
- Once the almonds butter is creamy, add in the remaining 1 Tbsp of honey, along with 1/4 cup of the protein powder. Blend until well combined, and the butter begins to thicken. Then, add in the chocolate ganache from the stove top and blend again until well mixed. After that, add in the remaining 1/2 Cup of protein powder and 1/4 cup + 2 Tbsp of cocoa power. Blend, scraping down the sides, until well mixed. The dough will be very thick.
- Take the remaining coconut cream from the refrigerator and scrape it all out into the food processor. Blend until well mixed. The butter should now be soft and fluffy.
- Transfer the butter to a large bowl and refrigerate until the feels fully chilled, about 1.5 hours. Stir the butter at around 30 minutes to make sure the oils get evenly distributed.
- Take the chilled butter from the fridge and beat it on high speed with an electric hand mixer until light and fluffy, about 4 minutes. Make sure you scrape down the sides as you go.
- Grate the remaining oz of chocolate into the butter and gently stir until well mixed. Transfer to an air tight container and store in the fridge. OR eat at once. ****
Notes
- Chill the coconut milk overnight so it separates and you can use the thick cream for the best texture.
- Toasting both the almonds and coconut flakes enhances their flavors; watch the coconut closely as it burns fast.
- Process the almonds slowly and scrape the food processor bowl often to ensure a smooth and creamy butter.
- Save the coconut water drained from the milk to use in smoothies or other recipes.
- Refrigerated almond butter firms up but can be softened by letting it sit at room temperature or microwaving briefly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Cups
Amount Per Serving
Calories 1191 kcal
% Daily Value*
| Calories | 1191kcal | 60% |
| Carbohydrates | 62g | 21% |
| Protein | 46g | 92% |
| Fat | 94g | 145% |
| Saturated Fat | 50g | 250% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 28g | 140% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 46mg | 15% |
| Sodium | 76mg | 3% |
| Potassium | 1355mg | 29% |
| Fiber | 18g | 72% |
| Sugar | 31g | 62% |
| Vitamin A | 84IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 343mg | 34% |
| Iron | 14mg | 78% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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