This twist on almond butter is loaded with chocolate, coconut, and protein powder and then whipped to airy, light perfection!
When we were kids, my mom used to take us to our local natural foods store once a month. My favorite part of these trips was the machine that let you make your own natural peanut butter. Just press a button, position your plastic container, and voilà—freshly made peanut butter!
My siblings and I used to fight on the ride over about who got to use the peanut butter machine. Imagine my surprise when I found out that you can actually make your own natural nut butter from the comfort of your own kitchen! This whipped homemade almond butter can be prepared with a food processor. It’s full of natural ingredients like almonds, coconut flakes, honey, and dark chocolate. And with a hint of protein powder, this recipe packs an added nutritional punch.
If you’ve never made your own almond butter, get ready for a straightforward and delicious recipe. Spread it on toasted bread, drizzle it on pancakes, or spoon it over a steaming bowl of oatmeal. No matter how you like to eat your almond butter, this is a recipe that is sure to satisfy.
Is Whipped Homemade Almond Butter Healthy?
This whipped almond butter is loaded with both delicious flavor and nutrient-rich ingredients. The almonds in this recipe are a good source of plant-based protein, and they also contain nutrients like magnesium and vitamin E. Coconut flakes contain natural fats as well as minerals like copper and manganese. In place of refined sugars, this recipe uses honey for a natural source of sweetness. The dark chocolate contains antioxidants like flavonoids. For individuals with chocolate allergies or sensitivity, you can feel free to eliminate this ingredient. To reduce the sugar content in this dish, you can replace the honey with liquid stevia or monk fruit sweetener.
Exploring The Past And Present Of Almond Cultivation
Almonds may be one of the most popular nuts available in grocery stores today. But did you know that these nuts are actually one of the earliest crops to be cultivated by humans? Historians believe that almonds originated in South Asia and the Middle East. Ancient texts like the Bible mention this nut, and almonds were even found in the tomb of Egyptian pharaoh Tutankhamun. Traders who traveled along the Silk Road brought almonds to Europe, and Spanish missionaries later brought almonds to North America. These days, over 80% of the world’s almonds are cultivated in California. Almond trees begin to bloom in the late winter season, and harvesting occurs between August and October. Modern cultivators use machines to gently shake almond trees during harvest season. This causes almonds to fall from the trees so they can be gathered and processed.
How Do I Store Leftovers?
To store any leftover whipped almond butter, first transfer your leftover butter to an airtight container. You can store your almond butter in the refrigerator for up to 1 month. You can also store leftovers in the freezer for up to 3 months. Just make sure to thaw frozen almond butter overnight and give it a good stir before serving.
Serving Suggestions
If you’re like me, you may simply find yourself enjoying this almond butter right off the spoon! But there are also a number of recipes that you can prepare with this tasty ingredient. If you’re in the mood to bake, try these Cranberry-Almond Butter Cookies or these Oatmeal-Applesauce-Almond Butter Muffins. You can also use almond butter to create the perfect vinaigrette for this Raw Summer Roll Salad or this Grilled Sweet Potato Salad. Looking to add almond butter to your morning routine? Try spreading your freshly made nut butter over these Silver Dollar Pancakes or adding a dollop to this Protein Oatmeal.
Recipe
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
- Preheat your oven to 350°F and line 2 large baking sheets with parchment paper.
- In a large bowl, toss the almonds with 2 tablespoons of honey, using your fingers to make sure all the almonds are coated. Spread onto one of the prepared baking sheets and bake until toasted, about 15-17 minutes. Take out and let cool for 10 minutes.
- While the almonds cool, spread the coconut flakes onto the other pan and bake until lightly golden brown, about 4-6 minutes. Watch the coconut closely, as it burns very quickly!
- Once the almonds have cooled, add them along with the coconut flakes into a large food processor. Blend until the almonds release their oil and turn into creamy, smooth almond butter. Make sure you stop to scrape down the sides every few minutes.
- While the almond butter is blending, roughly chop 2 ounces of the chocolate and place it into a small saucepan. Then, take the can of coconut milk out of the refrigerator and flip upside down. Open it and pour out the liquid from the top, leaving a thick layer of coconut cream at the bottom. Scoop out 1 tablespoon of the cream into the pan with the chocolate and place the can back in the fridge. Turn the heat down to low and slowly melt the chocolate with the cream until it turns into a smooth and thick ganache, stirring regularly.
- Once the almond butter is creamy, add in the remaining 1 tablespoon of honey along with 1/4 cup of the protein powder. Blend until it is well combined and the butter begins to thicken. Then, add in the chocolate ganache and blend again until well mixed. After that, add in the remaining 1/2 cup of protein powder and 1/4 cup plus 2 tablespoons of cocoa power. Blend, scraping down the sides, until well mixed. The dough will be very thick.
- Take the remaining coconut cream from the refrigerator and scrape it all out into the food processor. Blend until well mixed. The butter should now be soft and fluffy.
- Transfer the butter to a large bowl and refrigerate until fully chilled, about 1 1/2 hours. Stir the butter at around 30 minutes to make sure the oils get evenly distributed.
- Take the chilled butter from the fridge and beat it on high speed with an electric hand mixer until light and fluffy, about 4 minutes. Make sure you scrape down the sides as you go.
- Grate the remaining dark chocolate into the butter and gently stir until well mixed. Transfer to an airtight container and store in the fridge.
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