Roasted Almond Coconut Butter

Ever read the labels on nut butters at the store? If you find yourself looking for a natural one, you'll likely see two ingredients, if that. One being the nut and two being the salt. 

So, do you know what this means? That's how easy it is to make your own!  


But, I sometimes want a little more oomph than a plain nut butter, but without the added oils and sugar. And that's very hard to find at the store.  

So, it's a good thing you can whip it up at home!  

I used to blend nut butters more while in law school. Watching the nuts go round and round until it formed a paste was instant gratification. Or maybe it's because I needed a longer distraction from studying than just opening a jar. 


Fast forward to today, and every once and a while I crave my own homemade nut butter. Sure, buying a jar at the store is easy, and the totally natural ones are just as healthy. But, do you know how gratifying it is to spoon your own homemade almond butter on a banana or apple slices? Or put on a pbj? It feels pretty good! 

I recommend you buy some raw nuts in bulk and give this a whirl! If you don't have almonds, you can also use walnuts, peanuts or cashews.

Roasted Almond Coconut Butter

  • 2 cups almonds

  • 3/4 cup unsweetened shredded coconut

  • 1/4 teaspoon salt

  • 1/2 teaspoon cinnamon

  • 1 teaspoon vanilla extract


  1. Roast the almonds: In a 350 degree oven, toast the almonds for about 10 minutes. Take out and cool slightly.

  2. In a food processor, place the almonds and coconut and process for 3-5 minutes. You want to stop it periodically to scrap down the sides. When it looks like it is just coming together, blend it for 1 more minute, that's the key to making it creamy! Add in the vanilla, cinnamon and salt and process 20-30 more seconds to combine. If you think the mixture is too dry, you can add 1 teaspoon of coconut oil to help it blend.

  3. Pour the nut butter in a jar and store in the refrigerator for up to one month.


Your pbj just got a whoooole lot better!