gluten-free nut and seed butters paleo vegan

Almond Joy Butter

March 4, 2014

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.

almond joy butterI’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.

almond joy butter 2But 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.


Almond Joy Butter

  • Author: The Healthy Maven
  • 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


  1. Preheat oven to 350 degrees F.
  2. Spread out almonds on a baking sheet and bake for 11 mins (watch closely so they don’t burn).
  3. Remove from oven and allow to cool slightly.
  4. Add almonds and coconut to a food processor and begin processing, scraping the sides down as needed.
  5. Once almonds become creamy, add in cocoa powder, vanilla and sea salt.
  6. Continue processing until mixture becomes smooth and creamy. Total process can take anywhere from 5-10 mins depending on your food processor.
  7. Store in a sealable jar in the cupboard for up to 1 month or longer in the fridge

almond joy butter 4


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  • Reply
    Jackie B.
    November 25, 2017 at 6:05 pm

    I made this tonite too, and I agree that it was very dry. It lacked sweetness too. I changed it by adding coconut oil, more vanilla extract, and blue agave. I think I underestimated how difficult the almonds were to process as it took me about 30 minutes to get this butter to an acceptable consistency. I love nut butters, but this recipe could be better.

  • Reply
    July 12, 2017 at 9:07 pm

    I made this tonight and it’s a gritty mess. I’ve processed it for a long time. Going to look through the internet to seenifni can save it some how. Won’t make it again. Looks nothing like your picture and I followed your directions exactly..

  • Reply
    May 27, 2015 at 2:33 am

    This looks AMAZING! Do you store it in the fridge or just the cupboard?

    • Reply
      Davida Kugelmass
      May 27, 2015 at 6:59 am

      In the cupboard! If you think it will take you a while to get through it (unlikely since it’s a addictive!) then store in the fridge but mine doesn’t last very long usually 😉

  • Reply
    September 20, 2014 at 11:11 am

    this looks really yummy. making some for myself and a friend this weekend. can this be stored in my cupboard or do I need to keep it refrigerated?

    • Reply
      Davida Kugelmass
      September 21, 2014 at 12:26 pm

      I keep mine in the cupboard but that’s because it goes pretty quickly. If you think you’ll have it for more than a month, then store it in the fridge. Although in my experience, it will be gone in a week 🙂

  • Reply
    August 8, 2014 at 11:32 pm

    I’ll right away snatch your rss feed as I can not
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  • Reply
    March 12, 2014 at 8:01 pm

    I have no words for the sheer joy this recipe brings me. Almond butter is by far my favorite nut butter and I miss Almond Joy candy bars something fierce. Thank you Davida for this recipe!

  • Reply
    Tina @ Tina's Chic Corner
    March 8, 2014 at 9:55 pm

    I’ve made almond butter before, but this is pure genius! Yumola, I’m all for chocolate for breakfast, snack or whenever. 🙂

  • Reply
    Luv What You Do
    March 8, 2014 at 7:57 pm

    I love homemade almond butter! This looks incredible! I’d prob eat the entire jar!

  • Reply
    Heather @ Kiss My Broccoli
    March 7, 2014 at 4:50 pm

    So how about this idea has been written in the blog book since I first made my Almond Joy granola this summer?! The ONLY reason I don’t hate you right now for beating me to it is that I was going to do something a teensy bit different. So yeah, we can still be friends. It must be your lucky day! 😛

  • Reply
    Anastasia Carpenter
    March 7, 2014 at 2:36 pm

    Hi Davida, your almond joy butter looks delish! I’ve tried making almond butter and had a difficult time getting them to process into a smooth butter. But processing them with homemade coconut butter just might do the trick! I will have to give this recipe a try. I have been making my own hazelnut butter because they are so much easier to process than almonds, and it’s quite tasty too! I adore chocolate, but it’s not allowed on my diet, so I sub carob. And yes, I put carob in my hazelnut butter for a homemade nutella. I make carob chip muffins, carob avocado coconut milk pudding, carob coconut candy cups….and more. I eat them for breakfast too! And dessert after lunch and dessert after dinner and morning snack and afternoon snack 🙂

  • Reply
    Tara | Treble in the Kitchen
    March 7, 2014 at 9:09 am

    OMG this looks amazing 🙂 Adding it to my “must make” list!!! 🙂

  • Reply
    Heather @ Run Like a G!
    March 7, 2014 at 7:38 am

    I would totally eat chocolate for breakfast! My fave chocolate cereal is the chocolate Krave!

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