This deliciously creamy almond and coconut butter is sugar, dairy, oil and gluten free. It is also incredibly easy to make…
- 2 mugs whole almonds
- 1/2 mug of unsweetened flaked/shredded coconut
- pinch of salt
Roast the almonds in the oven for about 10 mins at 200c (180c for a fan assisted oven). Allow the almonds to cool. Blitz them in a strong food processor for about 15 mins until smooth and creamy. During the last 5 mins of processing, add the coconut. Store in an airtight container for up to a week. I like to put mine in smoothies or drizzle a bit over my bircher muesli. It also tastes great stuffed into medjool dates – a tip I picked up from reading a Deliciously Ella book.