toasted coconut and chocolate almond butter

     About a month ago I took a trip to Whole Foods by my apartment. Often I am going for one or two specific things and I end up leaving with way more than I anticipated. This trip was no different. 

     I can't remember what I had set out to buy on that trip, but I can tell you I took a trip down the bulk bin aisle and the rest is history. One of my impulse buys? A big ol' bag of raw almonds.

     Fast forward to today - I'm looking through my cabinets assessing my "stock" if you will and come across the bag of almonds. Untouched. Waiting to be eaten. I discovered said almonds under a bag of cocoa powder and a bag of shredded coconut. Then this brilliant idea popped into my head...to combine them all and make the most delicious almond butter! I don't think I'll be going back to store-bought almond butter any time soon.

     Spread it onto toast or crackers, enjoy it with some fruit, or eat it by the spoonful. It's a great protein-filled fix for any midday hunger cravings. And, as always, it is incredibly simple and easy to make!

Toasted Coconut and Chocolate Almond Butter
Prep Time: 5 minutes, plus waiting time
Cook Time: 15 minutes
Makes: about 1 1/2 cups

You Will Need:

• 1 1/2 cups raw almonds
• 1/2 cup unsweetened shredded coconut
• 2 TBS unsweetened cocoa powder
• 2 TBS coconut oil
• 1 TBS dark maple syrup
• 1/2 tsp sea salt

1. Preheat oven to 300 degrees. Spread almonds and coconut on a baking sheet and bake for 15 minutes, allowing the almonds to roast and the coconut to toast. Remove from oven and let cool (roughly 30 minutes). 
2. Combine all ingredients in a food processor and blend for 2-4 minutes, until it becomes a smooth texture. It will go crumbly first, then smooth. Refrigerate and enjoy within one month!