Get the taste of your favourite chocolate bar without any added sugar in this Almond Joy Nut Butter! Perfect for spreading on toast, oatmeal or your favorite smoothie!
It’s official, I have eaten chocolate with breakfast for 9 days in a row. I’m also very much back on the oatmeal train, cycling through my mocha overnight oats, cookie dough oats and almond joy oats like it’s my job. I wish it were my job…
The third one is responsible for the stroke of genius that is this almond butter. Almond butter is far superior to all its butter cousins when it comes to mixing into oats. I know this for a fact.
I’m fairly certain I ate oats with my Almond Coconut Butter for a year straight before deciding that other breakfast options might be acceptable. I was so obsessed that this almond butter was the first recipe I ever posted on the blog. It’s kind of a shame though that I did since I literally cringe when I look at the pictures. They do not do justice to the deliciousness that is this recipe. BTW, I’ve decided that subbing out the cashews makes no difference so I just don’t use them anymore.
But these days it’s been all about chocolate + almond butter. Typically I’ve been mixing almond butter and chocolate chips into my oats each morning, but thanks to an excessive amount of food and a limited amount of shelf space, I have to take out a stool and use some impressive acrobatic skills to get to the chocolate chips.
A normal person would just find a more accessible place for the chocolate chips, but I think we have established by now that I am not normal. So instead I nipped it in the bud and just threw some cocoa powder into some almond butter…with coconut. I swear the time I save from reaching, climbing, pouring and stirring those chocolate chips into my oats has been life changing. I consider this Almond Joy Butter the ultimate life hack.Print
Almond Joy Butter
- Prep Time: 11 mins
- Cook Time: 10 mins
- Total Time: 21 mins
- Yield: 1 1/2 cups 1x
- 2 cups almonds
- 1 cup unsweetened shredded coconut
- 2 tbsp cocoa powder
- 1/2 tsp vanilla extract
- 1/4 tsp sea salt
- Preheat oven to 350 degrees F.
- Spread out almonds on a baking sheet and bake for 11 mins (watch closely so they don’t burn).
- Remove from oven and allow to cool slightly.
- Add almonds and coconut to a food processor and begin processing, scraping the sides down as needed.
- Once almonds become creamy, add in cocoa powder, vanilla and sea salt.
- Continue processing until mixture becomes smooth and creamy. Total process can take anywhere from 5-10 mins depending on your food processor.
- Store in a sealable jar in the cupboard for up to 1 month or longer in the fridge
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