It’s the love child of coconut butter and almond butter.
But this isn’t a clandestine, illegitimate situation where you shun the kid from the family and deny him his right to the throne.
Nope. This is the kinda offspring you proudly ascend on a golden pedestal, and then eat by the spoonful.
Wait. Did I just become one of those animal moms who eats her young?
- 2 cups almonds, soaked for at least 6 hours
- 2 cups large coconut ribbons/flakes
- Preheat the oven to 350 degrees F.
- Drain your almonds and rinse them well. Place them on a baking sheet and let them bake for about 30 minutes (times may vary depending on how long you soaked the nuts), until they are dry and lightly toasted.
- Put the coconut ribbons on another baking sheet and toast the coconut for 5-7 minutes. Watch the coconut carefully, as it can go from perfect to burnt in an instant.
- Let the almonds and coconut cool.
- Add the almonds to a food processor and grind them into a meal, then add the toasted coconut. Let the mixture whirl until the nut butter is smooth and creamy, about 7-10 minutes.
- Store in a jar in the fridge for a firm coconut butter texture, or in the pantry for a drippy almond butter consistency.
- Makes about 2 cups.