Almond Joys are my least favorite candy bar but listen to me. It’s a shame that the combination of almond, coconut, and chocolate isn’t used in candy bars. It was meant to be used for something better, so it seemed like a no-brainer to make it into a buttery, creamy spread. But what about the candy bar? I’ll definitely still pass.
Since I discovered how to make almond butter at home, it has become a staple in my diet. I make almond butter every 2 to 3 weeks so I can keep up with my demand. While the traditional salted and roasted varieties are delicious, I wanted something different. Chocolate and coconut, two of my favorite flavors, just happened to collide with almonds into a beautiful, sloppy, sweet-savory mess. I think I am in love.
The recipe requires less than thirty minutes. Five ingredients. one spoon. My philosophy is to make less mess and spend more time doing what you want.
This spread is not only easy to prepare but also versatile. It’s delicious on toast, with carrots and apple, or straight out of the jar. Imagine how tasty it would taste on pancakes or in the squares of a waffle. *shudder* I feel weak even thinking about it.
Ingredients
- 2 cups raw almonds
- 2 cups unsweetened coconut shredded
- Vegan dark chocolate, 1 1/2 ounces (1/4 cup according to the original recipe)
- 1/2 tsp vanilla extract
- Sea salt, 1/4 to 1/2 tsp
Instructions
- Almonds should be placed on a baking sheet with a rim and baked at 350 degrees F (176 C) for 12-15 min. Remove from oven and let cool for 5-10 min.
- Place coconut in the food processor and process until it becomes butter, scraping down the sides as necessary (10 minutes). Pour into a bowl and set aside.
- Place the cooled almonds in the food processor. Process until the butter is formed, scraping the sides as necessary (about 8-10 min). Add the coconut, reserving a little if you want a more subtle coconut flavor. Add sea salt and vanilla and continue to process.
- You can either add the chocolate now to melt it and combine the mixture or wait until the spread has cooled to maintain a chunkier texture.
- Pour the chocolate into a glass jar or Tupperware. Store it at room temperature to prevent solidification. If storing it for more than two weeks, place it in the fridge and bring it back to room temperature.
