Wednesday, 6 June 2018

Almond and Coconut Butter

almond and coconut butter

I like making my own nut butters but it's actually been a while since I last created a recipe for one. I decided to add coconut to the classic almond nut butter to give a summery twist. This tastes incredible on its own or with raspberry chia jam on top of toast, waffles, smoothie bowls, pancakes or porridge but for an added sense of indulgence, I also like to add a sprinkle of cacao nibs when using it.

Three great health benefits: promotes healthy skin, beneficial for bone health, energy boosting. 

Makes 1 jar
Keeps for a couple of weeks refrigerated in a jar or airtight container

Ingredients:
2 cups almonds
1 cup coconut flakes
Large pinch sea salt

Method:
1) Place the almonds in a food processor and whizz for approximately 1 minute, until they resemble crumbs.
2) Add the coconut flakes and salt and whizz until smooth, creamy and glossy. The time this takes will depend upon the power of your food processor and may require patience (mine took approx 10 minutes). It's important to pause every minute or so to scrape down the sides of the bowl and also to prevent the motor from overheating.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
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