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Coconut Almond Butter

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 26 minutes
Course Breakfast, Side Dish
Cuisine American
Calories 118 kcal


  • Food processor


  • 2 cups raw almonds
  • 1 cup unsweetened coconut flakes
  • 1/4 tsp salt
  • 2 to 3 tbsp coconut sugar


  • Preheat the oven to about 150°C. Then spread your raw almonds on the baking tray—roast for about 7 minutes.
  • Remove the roasted almonds from the oven and transfer them to a separate plate. Pour some coconut flakes on the baking tray and roast for about 8 minutes until the flakes turn light brown. Watch the coconut flakes closely as they can get burnt easily.
  • Allow the roasted almonds and coconut flakes to cool down for some minutes until it feels just warm to the touch.
  • Transfer the warm almonds and coconut flakes to your food processor or high-speed blender (I make mine with a food processor).
  • Depending on your food processor's capability and size,  you can determine the rate at which the ingredients will blend. However, the blend range is 17 to 20 minutes.
  • At some point, when blending the almonds and coconut flakes, it's necessary to stop the processor and scrape the sides together to embrace the total blend.
  • After about 30 seconds, you’ll get a finely ground almond. Stir together with the coconut flakes.
  • Blend for about 10 seconds as you need to get all remaining grains and coconut flakes blended into a fine flour. Thus, a smooth, creamy coconut almond butter would have emerged.
  • Add coconut sugar and salt to taste.
  • Allow the butter to cool down for some time.
  • Serve with desired topping or transfer to a tightly sealed container or jar.
Keyword Breakfast, Coconut almond butter, side dish