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Whipped Homemade Almond Butter
5 from 21 votes

Whipped Homemade Almond Butter

Whipped Homemade Almond Butter is made from toasted raw almonds blended with toasted coconut flakes and sweetened with honey. The addition of dark chocolate, cocoa powder, coconut milk, and protein powder creates a rich, creamy spread that is both nutty and chocolatey. The coconut milk chilled overnight thickens into cream, contributing to the spread's light whipped texture. This almond butter offers a luxurious alternative to standard nut butters, suitable for spreading or enjoying as a snack.

Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 3 Cups
Calories: 1191 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. Preheat your oven to 350 degrees and line 2 large baking sheets with parchment paper or a silpat.
  2. 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.
  3. 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!
  4. 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. **
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

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%)

Nutrition Facts

Serving: 3 Cups

Amount Per Serving

Calories 1191

% 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.