Notes: pre made almond butter works well for a faster recipe. Just use equal parts almond butter and coconut butter. Be sure and only use unsweetened coconut; sweetened coconut will not liquify like unsweetened coconut will.
Make about 2 cups.
2 cups whole almonds, toasted (or about 1 cup almond butter)
2 cups unsweetened shredded coconut
1/8 - 1/4 cups chocolate chips, depending on how chocolately you want it
1/2 teaspoon vanilla extract
Sea salt, to taste (about 1/4 to 1/2 teaspoon)
Place coconut in a food processor and process until it turns into butter, scraping down the sides as needed. This will take about 10 minutes. Pour into a bowl and set aside.
Place almonds in the food processor and process until it turns into butter, scraping down the sides as needed. This will take about 10 minutes. Add the coconut butter in and process until combined. Add sea salt and vanilla and process again. Stir in the chocolate chips. Let sit for a minute. The mixture will be warm enough to melt the chocolate chips. At this point you can pulse the processor to fully incorporate the chocolate, or gently stir to just swirl the chocolate. Store in an airtight container at room temperature or in the fridge if storing for longer than a week.
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