Introduction

This whipped homemade almond butter is a luscious blend of toasted almonds, coconut, and rich dark chocolate. With a creamy texture and a hint of sweetness, it’s perfect for spreading, dipping, or enjoying by the spoonful. It’s a decadent yet wholesome treat you can easily make at home.

A white bowl filled with a thick, rich chocolate mousse that has a slightly rough texture on the surface, sprinkled with small white flakes on top. A vintage silver spoon is inserted into the mousse, lifting a scoop, showing the creamy, dense consistency. The bowl sits on a delicate lace cloth with a white marbled background blurred behind. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups raw almonds
3 tablespoons honey (divided)
3/4 cup unsweetened coconut flakes
3 ounces dark chocolate (divided)
1 can full-fat coconut milk (15 ounces, chilled overnight)
3/4 cup chocolate whey protein powder (divided)
1/4 cup + 2 tablespoons cocoa powder

Instructions

Step 1: Preheat your oven to 350°F and line two large baking sheets with parchment paper.
Step 2: Toss the almonds with 2 tablespoons of honey, coating them evenly with your fingers. Spread the almonds on one baking sheet and bake for 15-17 minutes until toasted. Let cool for 10 minutes.
Step 3: Spread the coconut flakes on the second baking sheet and toast for 4-6 minutes until lightly golden, watching carefully to prevent burning.
Step 4: Place the cooled almonds and toasted coconut flakes into a food processor. Blend until the almonds release their oil and create a smooth, creamy butter. Scrape down the sides occasionally.
Step 5: Roughly chop 2 ounces of dark chocolate and place it in a small saucepan. Open the chilled coconut milk can upside down and pour out the liquid, leaving the thick cream at the bottom. Scoop 1 tablespoon of this cream into the pan with the chocolate. Melt over low heat, stirring until smooth ganache forms.
Step 6: Add the remaining 1 tablespoon of honey and 1/4 cup of protein powder to the almond butter in the food processor. Blend until thickened. Then add the chocolate ganache and blend again until fully incorporated.
Step 7: Add the remaining 1/2 cup protein powder and all cocoa powder. Blend thoroughly, scraping down the sides, until the mixture is very thick.
Step 8: Scoop the remaining coconut cream from the fridge into the food processor and blend until the butter becomes soft and fluffy.
Step 9: Transfer the almond butter to a large bowl and refrigerate for 1 1/2 hours. Stir it every 30 minutes to evenly distribute oils.
Step 10: Use an electric hand mixer to beat the chilled almond butter on high speed for about 4 minutes until light and fluffy, scraping down the sides as needed.
Step 11: Grate the remaining dark chocolate into the butter and stir gently to combine.
Step 12: Store the whipped almond butter in an airtight container in the refrigerator.

Tips & Variations

For a nutty twist, substitute some almonds with hazelnuts or cashews.
Use maple syrup instead of honey for a vegan option.
Add a pinch of sea salt to enhance the chocolate flavors.
If you prefer a smoother texture, blend longer until ultra creamy.

Storage

Store the whipped almond butter in an airtight container in the refrigerator for up to two weeks. Before use, you can let it sit at room temperature for a few minutes to soften slightly. Stir well if any separation occurs. This butter is not suitable for freezing due to its delicate texture.

How to Serve

The image shows a white bowl filled with a rich, dark brown, crumbly textured dish that looks dense and moist, slightly heaped above the rim. Small white flakes are sprinkled lightly over the top, adding a bit of contrast. The bowl sits on a beige lace cloth placed on a white marbled surface. In the background, there are two blurred white bowls, one with a light brown creamy substance and the other with a white element, both softly out of focus. A vintage-looking silver spoon is placed to the left side on the lace cloth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use roasted almonds instead of raw?

Yes, you can use roasted almonds to save time, but toasting raw almonds as in the recipe enhances their flavor and aroma.

What if I don’t have a food processor?

A high-powered blender can work, but you may need to stop and scrape sides frequently. A food processor is best for the smoothest consistency.