Name: Elegant Almond Butter Delight
Total time: 1 h 10 min
Yield: 1 pint
Ingredients: 2 cups whole raw almonds; 3.75 cups unsweetened shredded coconut; 1 cup milk chocolate chips; 2 tablespoons virgin coconut oil; 1 teaspoon vanilla extract; 1 teaspoon kosher salt

Ready in: 1h 10 mins

Serves: 1 pint

Ingredients: 6

Somewhere between almond butter and chocolate spread lives this jar: roasted almonds and coconut blitzed until they surrender their oils, then blended warm with milk chocolate chips, coconut oil, vanilla and salt into a pourable, pint-sized indulgence. It sets to a spoonable spread — for toast, oatmeal, apple slices, or the honest teaspoon straight from the jar.

Ingredients

For the Almond Butter
2	cups whole raw almonds
3 ³⁄₄	cups unsweetened shredded coconut
1	cup milk chocolate chips
2	tablespoons virgin coconut oil
1	teaspoon vanilla extract
1	teaspoon kosher salt

Instructions

For the Almond Butter
1.	Preheat the oven to 325°F.
2.	Spread the whole raw almonds onto a rimmed sheet pan. Bake for 20 to 25 minutes, tossing every 5 minutes until thoroughly toasted (check by cutting an almond in half for desired doneness).
3.	Spread the unsweetened shredded coconut onto another rimmed sheet pan and toast for about 10 minutes until lightly golden brown.
4.	Place the toasted nuts into a food processor and process until smooth and flowing, stopping to scrape down the sides occasionally. This process can take 10 to 30 minutes.
5.	Add the milk chocolate chips, virgin coconut oil, vanilla extract, and kosher salt to the butter and process until smooth. Transfer the nut butter to a bowl and stir in the toasted coconut. Store for 2 weeks at room temperature or 2 months in the fridge, remembering to stir before serving.