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Whipped Homemade Almond Butter Recipe

★★★★★

4.8 from 277 reviews
  • Author: Mariam
  • Total Time: 2 hours 10 minutes
  • Yield: Approximately 2 cups 1x
  • Diet: Gluten Free

Description

This Whipped Homemade Almond Butter is a luscious, creamy treat combining toasted almonds, coconut flakes, and rich dark chocolate ganache. Infused with honey and chocolate whey protein powder, it’s whipped to fluffy perfection and chilled for an indulgently smooth texture, perfect for spreading or snacking.

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: 2 oz chopped, 1 oz grated)
  • 1 can full-fat coconut milk (15 ounces, chilled overnight)

Flavor and Protein Additions

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

Instructions

  1. Preheat oven: Preheat your oven to 350°F and line two large baking sheets with parchment paper.
  2. Toast almonds: Toss almonds with 2 tablespoons honey in a large bowl, ensuring they are well coated. Spread on one baking sheet and bake for 15-17 minutes until toasted. Remove and let cool for 10 minutes.
  3. Toast coconut flakes: Spread coconut flakes on the other baking sheet and bake 4-6 minutes until lightly golden. Watch closely to avoid burning.
  4. Blend almonds and coconut: Add cooled almonds and toasted coconut flakes to a food processor. Blend until the almonds release their oils and form a creamy, smooth almond butter. Scrape sides as needed.
  5. Prepare ganache: Roughly chop 2 oz of chocolate and place in a small saucepan. Scoop 1 tablespoon of thick coconut cream from the chilled can into the pan with the chocolate. Heat on low, stirring regularly until smooth and thick ganache forms. Return can to fridge.
  6. Combine ingredients: To the creamy almond butter, add remaining 1 tablespoon honey and 1/4 cup protein powder. Blend until combined and thickened. Add ganache and blend again. Then add remaining 1/2 cup protein powder and all cocoa powder, blending thoroughly to form a very thick dough.
  7. Whip coconut cream: Scrape the remaining coconut cream from the fridge into the food processor. Blend until the butter mixture becomes soft and fluffy.
  8. Chill the almond butter: Transfer the mixture to a large bowl and refrigerate for about 1 1/2 hours. Stir every 30 minutes to redistribute oils evenly.
  9. Beat chilled butter: Using an electric hand mixer on high, beat the cold almond butter for about 4 minutes until light and fluffy, scraping down the bowl sides as needed.
  10. Finish and store: Grate the remaining 1 oz of dark chocolate and gently fold into the whipped almond butter. Transfer to an airtight container and refrigerate.

Notes

  • Watch coconut flakes closely during toasting as they burn quickly.
  • Using full-fat coconut milk chilled overnight helps separate the cream for ganache and whipping.
  • Scraping food processor and mixing bowl sides frequently improves texture and ensures even blending.
  • For best results, chill and beat the almond butter thoroughly to achieve light, fluffy consistency.
  • Store almond butter refrigerated in an airtight container and consume within 2 weeks for freshness.
  • Prep Time: 15 minutes
  • Cook Time: 23 minutes
  • Category: Spread
  • Method: Baking and Blending
  • Cuisine: American

Keywords: homemade almond butter, whipped almond butter, chocolate almond butter, healthy spreads, protein almond butter, toasted almonds, coconut flakes, chocolate ganache

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Find it online: https://aromaofgrandma.com/whipped-homemade-almond-butter-recipe/