This Dark Chocolate and 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!
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!