This Dark Chocolate Coconut Roasted Almond Butter is a delicious twist on basic almond butter. It has a rich chocolate flavour and infused with flecks of unsweetened shredded coconut. Perfect for bread, fruit or just eating with a spoon!
Hi friends! How are you? How was your weekend? The weather was super nice (sunny, not warm) around these parts so it was a great time to get some yard work done.
Guess what I read this past weekend? May is BBQ month! Man, I’m usually always late to the party with these food days, holidays and months. How can I keep up with it all? Practically impossible, right??
We (hubby) love to bbq year round though. In the colder months when hubby goes outside I stand inside and watch him and pretend to lock him out….hehehe. What can I say? I love to tease. My bad. While I don’t have a bbq recipe for you today, I do have something delicious!
Because it’s Monday, you need a little somethin’ somethin’ to get you out of bed, kick you in the butt and get your day going….am I right? The waft of coffee sometimes just don’t cut it. Temptations of chocolate covered anything? Yeah, that should do it. This is where my mind is at this morning. Well, pretty much any morning.
Remember a short while ago I made Homemade Roasted Almond Butter? I promised at that time I would deliver a twist on that recipe and here it is – Dark Chocolate and Coconut Roasted Almond Butter! Once you get the base recipe down, throw in some dark chocolate, coconut and coconut oil and continue blending with your food processor.
How to Make this Chocolate Coconut Almond Butter
The process of making this Dark Chocolate and Coconut Roasted Almond Butter starts out the same as the previous recipe – roast almonds, place in processor and blend, blend, blend until you have a creamy consistency. Then, you add the remainder of your ingredients.
I kept mine in the refrigerator and it does solidify slightly because of the oils and chocolate hardening. All you have to do is keep it out of the fridge for about 5 to 10 minutes and it will be perfectly spreadable (or dunkable)
This is a lovely alternative to Nutella. Now, I know what you are saying – ‘well, it’s not hazelnuts, Dawn.’ No, no, it isn’t, but it’s dang delicious. Trust me.
The uses for this almond butter are pretty much limitless. Obviously, it does lend itself to sweeter uses because of the chocolate component, but what’s wrong with that? I’ve used this for dipping fruit, spreading on toast or a cracker or even in a smoothie. And, there has been the not-so-rare (almost always) situation where I just randomly visit the fridge and stick a spoon in there ’cause I am an adult and I can totally do that, lol. Wouldn’t you do the same thing?
Dark Chocolate and Coconut Roasted Almond Butter
- 2 cups whole unsalted almonds
- ½ tsp salt -I used Kosher salt
- ½ cup dark chocolate pieces
- 1 tbsp coconut oil
- ¼ cup shredded unsweetened coconut
- Preheat oven to 350F. Place almonds on an unlined baking sheet. Bake for 10-12 minutes. Do not overbake or they will burn.
- Remove from oven and place directly in food processor or blender (I used a Kitchen Aid 12 cup processor). Process for 8-10 minutes, scraping down sides every couple of minutes, or as necessary. Note - the mixture will initially look very powdery and dry (this is completely normal, just go with it; eventually the almonds will break down and will be smooth and creamy). Also, depending on the power of the processor or blender you are using, the process may take a little longer, but that's ok.
- Once mixture is smooth and creamy, add salt, dark chocolate and coconut oil and blend for another minute or two until chocolate is melted and everything is combined. Add shredded coconut and blend about a minute (mixture will be quite liquid, but will solidify once in fridge). Place in a container and store in fridge. Leave out for 5-10 minutes before using so it will soften slightly and become spreadable. Enjoy!