Description

This whipped homemade almond butter recipe combines toasted almonds, lightly toasted coconut flakes, rich dark chocolate ganache, and protein powder to create a creamy, fluffy, and indulgently chocolatey nut butter. Made from scratch and enhanced with natural sweeteners and coconut cream, it’s a delicious spread perfect for snacking, baking, or adding to smoothies.

Ingredients

Scale

Almond Butter Base

1 1/2 cups raw almonds
3 tablespoons honey (divided)
3/4 cup unsweetened coconut flakes

Chocolate Ganache

3 ounces dark chocolate (divided)
1 can full-fat coconut milk (15 ounces), chilled overnight

Additional Ingredients

3/4 cup chocolate whey protein powder (divided)
1/4 cup + 2 tablespoons cocoa powder

Instructions

Preheat oven: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper to prepare for toasting almonds and coconut flakes.
Toast almonds: Toss the raw almonds with 2 tablespoons of honey in a large bowl, coating each almond evenly. Spread them onto one prepared baking sheet and bake for 15-17 minutes until toasted and aromatic. Remove and let cool for 10 minutes.
Toast coconut flakes: Spread the coconut flakes onto the other baking sheet and toast them in the oven for 4-6 minutes until lightly golden. Keep a close eye on them to avoid burning, then remove from oven.
Blend nuts and coconut: Once the almonds have cooled, combine them with the toasted coconut flakes in a large food processor. Blend until the almonds release their natural oils and form a creamy, smooth almond butter, stopping periodically to scrape down the sides of the bowl.
Melt ganache: Chop 2 ounces of dark chocolate roughly and add to a small saucepan. Take the chilled can of coconut milk, turn it upside down, open it, and pour out the liquid from the top, leaving a thick coconut cream layer. Scoop 1 tablespoon of this cream into the saucepan with the chocolate. Heat on low, stirring frequently until the mixture melts into a smooth, thick ganache. Place the can back in the fridge.
Mix ingredients: Add the remaining 1 tablespoon of honey and 1/4 cup of chocolate whey protein powder to the almond butter in the food processor. Blend until combined and thickened. Add the prepared chocolate ganache and blend again until incorporated. Then add the remaining 1/2 cup of protein powder and the cocoa powder (1/4 cup plus 2 tablespoons). Blend thoroughly, scraping down the sides as needed, until the mixture is very thick.
Whip coconut cream: Remove the remaining coconut cream from the fridge and add it to the food processor. Blend until the mixture becomes soft, fluffy, and smooth.
Chill almond butter: Transfer the butter to a large bowl and refrigerate for approximately 1 1/2 hours, stirring every 30 minutes to ensure even redistribution of oils and maintain smooth consistency.
Beat butter: After chilling, beat the almond butter on high speed with an electric hand mixer for about 4 minutes, scraping down the sides periodically, until light and fluffy.
Grate and fold in chocolate: Grate the remaining ounce of dark chocolate and gently fold it into the whipped almond butter. Transfer the finished almond butter to an airtight container and store it in the refrigerator until ready to use.

Notes

Keep a close eye on coconut flakes while toasting as they can burn very quickly.
Use full-fat coconut milk chilled overnight to separate the cream for whipping.
Adjust the amount of honey to preferred sweetness.
Store almond butter refrigerated and consume within 1-2 weeks for best freshness.
For a protein-free version, omit the whey protein powder.
Scraping the food processor bowl regularly ensures even blending and a smooth texture.

Prep Time: 15 minutes
Cook Time: 23 minutes
Category: Nut Butter
Method: Blending
Cuisine: American

Keywords: homemade almond butter, whipped almond butter, chocolate almond butter, healthy nut butter, protein almond butter, coconut almond butter