Enjoy the flavor of your favorite chocolate bar without added sugar with this Almond Joy Nut Butter. It’s perfect spread on toast, stirred into oatmeal, or blended into smoothies.
I’ve officially had chocolate for breakfast nine days in a row. I’m also back on an oatmeal kick, rotating through mocha overnight oats, cookie dough oats, and almond joy oats like it’s a full-time job. The almond joy version inspired the idea for this nut butter.
Almond butter is the best nut butter for mixing into oats—hands down. I used to make an Almond Coconut Butter almost daily and loved it so much that it was the first recipe I ever posted on my blog. The original photos didn’t do the recipe justice, so I revamped the concept and simplified the ingredients. I stopped using cashews and haven’t missed them.
Recently I’ve been combining chocolate and almond butter every morning. Normally I stirred chocolate chips into my oats, but when a crowded pantry made reaching for the chips an ordeal, I decided a simpler solution was in order. I mixed cocoa powder into almond butter along with shredded coconut and the result was game-changing. No more climbing for chocolate—just a quick scoop of Almond Joy Butter. It’s an easy, time-saving hack that tastes like dessert for breakfast.
Almond Joy Butter
Author: The Healthy Maven
Prep Time: 11 mins
Cook Time: 10 mins
Total Time: 21 mins
Yield: 1 1/2 cups
Ingredients
- 2 cups almonds
- 1 cup unsweetened shredded coconut
- 2 tbsp cocoa powder
- 1/2 tsp vanilla extract
- 1/4 tsp sea salt
Instructions
- Preheat the oven to 350°F (175°C).
- Spread the almonds on a baking sheet and roast for about 11 minutes, watching closely to avoid burning.
- Remove from the oven and let the almonds cool slightly.
- Place the almonds and shredded coconut in a food processor and begin processing, scraping down the sides as needed.
- When the almonds start to turn creamy, add the cocoa powder, vanilla extract, and sea salt.
- Continue processing until the mixture is completely smooth and creamy. Depending on your food processor, this can take 5–10 minutes.
- Transfer the nut butter to a sealed jar and store in the cupboard for up to one month, or refrigerate for longer shelf life.
