Name: Whipped Homemade Almond Butter Recipe
Prep time: 15 min
Cook time: 23 min
Total time: 2 h 10 min
Cuisine: American
Ingredients: 1 1/2 cups raw almonds; 3 tablespoons honey (divided); 3/4 cup unsweetened coconut flakes; 3 ounces dark chocolate (divided: 2 oz chopped, 1 oz grated); 1 can full-fat coconut milk (15 ounces, chilled overnight); 3/4 cup chocolate whey protein powder (divided: 1/4 cup then 1/2 cup); 1/4 cup + 2 tablespoons cocoa powder

Jump to Recipe

Introduction

This whipped homemade almond butter is a rich and creamy treat combining toasted almonds, coconut, and dark chocolate. It’s a delicious and nutritious spread perfect for snacks or desserts.

A white bowl filled with a rough, chunky dark brown chocolate mousse sprinkled lightly with white coconut flakes on top; a silver spoon is inserted into the mousse, lifting some of it with textured ridges and a moist appearance; the bowl sits on a white marbled surface covered with a delicate oval lace doily; the background is blurred with an out-of-focus white bowl containing a brown powder mixture. 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: In a large bowl, toss the almonds with 2 tablespoons of honey, ensuring all almonds are coated. Spread them on one of the prepared baking sheets.

Step 3: Bake almonds for 15-17 minutes until toasted. Remove and let cool for 10 minutes.
Step 4: Spread coconut flakes on the second baking sheet and bake for 4-6 minutes until lightly golden, watching closely to prevent burning.
Step 5: Add cooled almonds and toasted coconut flakes to a food processor. Blend until almonds release their oil and form smooth almond butter, stopping to scrape the sides occasionally.

Step 6: Roughly chop 2 ounces of the chocolate. In a small saucepan, combine with 1 tablespoon of the thick coconut cream scooped from the chilled coconut milk. Melt over low heat until smooth, stirring regularly to create ganache.
Step 7: Return to the food processor and add the remaining 1 tablespoon honey and 1/4 cup chocolate whey protein powder to the almond butter. Blend until well combined and thickened.
Step 8: Add the chocolate ganache and blend again until incorporated.

Step 9: Add the remaining 1/2 cup protein powder and the cocoa powder. Blend thoroughly, scraping the sides, until the mixture forms a very thick dough.
Step 10: Scoop the remaining coconut cream into the food processor and blend until the butter softens and becomes fluffy.
Step 11: Transfer the butter to a large bowl and refrigerate for about 1 1/2 hours, stirring once around 30 minutes to evenly distribute oils.

Step 12: Remove the chilled butter and beat on high speed with an electric mixer for about 4 minutes until light and fluffy, scraping down the sides as needed.
Step 13: Grate the remaining chocolate and fold it gently into the whipped butter. Transfer to an airtight container.
Step 14: Store in the refrigerator until ready to use.

Tips & Variations

Use raw almonds for the best flavor and toast them just until fragrant to avoid bitterness.
Swap honey for maple syrup or agave for a vegan option.
If you don’t have a food processor, a high-powered blender can work but you may need to pause and scrape sides often.

Try adding a pinch of sea salt or cinnamon for a flavor twist.
Use flavored protein powders to customize the taste further.

Storage

Store the almond butter in an airtight container in the refrigerator for up to 2 weeks. Before serving, let it sit at room temperature for 10-15 minutes for easier spreading. Stir gently if oils separate.

How to Serve

A white bowl filled with a mound of dark brown crumbled mixture, topped lightly with white flakes, sitting on a beige lace cloth. In the blurred background, there are two more white bowls with similar brown contents, placed on a white marbled surface. A metal spoon lies next to the bowl in the foreground. 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, but reduce or omit the toasting step to avoid over-roasting. Raw almonds give more control over flavor and texture.

Is this almond butter suitable for diabetics?

This recipe contains honey and protein powder, so monitor portion sizes carefully. You can adjust sweeteners or omit honey for a lower glycemic option.