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1.
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Preheat oven to 350 degrees F and line 2 large baking sheets with parchment paper.
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2.
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In a large bowl, toss together almonds with 2 tablespoons honey, using your fingers to make sure all the almonds are coated.
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Spread onto one of the prepared baking sheets and bake until almonds are toasted and smell nutty, about 1517 minutes.
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Take out and let cool for 10 minutes.
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3.
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While almonds cool, spread coconut flakes onto the other pan and bake until lightly golden brown, about 46 minutes.
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Watch coconut closely, as it burns very quickly!
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4.
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Once almonds have cooled, add them, along with toasted coconut flakes, into a large food processor.
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Blend until almonds release their oil and turn into creamy, smooth almond butter.
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Make sure you stop to scrape down the sides every few minutes (see notes).
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5.
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While almond butter is doing its thing, roughly chop 2 ounces chocolate and place into a small sauce pan.
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Then, take the can of coconut milk out of the refrigerator and flip upside down.
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Open it and pour out the liquid from the top, leaving a thick layer of coconut cream at the bottom (see notes).
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Scoop out 1 tablespoon of the cream into the pan with chocolate and place can back in fridge.
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Turn heat to low and slowly melt chocolate with coconut cream until it turns into a smooth and very thick ganache, stirring regularly.
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This does take some time.
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6.
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Once almond butter is creamy, add in remaining 1 tablespoon honey, along with 1/4 cup protein powder.
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Blend until well combined, and butter begins to thicken.
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Then, add in chocolate ganache from stove top and blend again until well mixed.
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After that, add in the remaining 1/2 cup protein powder and cocoa power.
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Blend, scraping down sides, until well mixed.
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The dough will be very thick.
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7.
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Take remaining coconut cream from refrigerator and scrape it all out into food processor.
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Blend until well mixed.
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The butter should now be soft and fluffy.
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8.
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Transfer butter to a large bowl and refrigerate until it feels fully chilled, about 1 1/2 hours.
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Stir butter at around 30 minutes to make sure oils are evenly distributed.
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9.
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Take chilled butter from fridge and beat it on high speed with an electric hand mixer until light and fluffy, about 4 minutes.
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Make sure you scrape down sides as you go.
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10.
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Grate remaining 1 ounce chocolate into butter and gently stir until well mixed.
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Transfer to an airtight container and store in the fridge.
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Or eat at once.
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Notes: 1.
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Chilling the coconut milk overnight is key, or else you wont get the thick coconut cream that you need to make this recipe work.
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2.
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Processing the almonds into a smooth nut butter does take some time, depending on the strength of your food processor.
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Mine took about 15 minutes.
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3.
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Dont waste the coconut water you pour out of the can, its great in smoothies!
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4.
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The almond butter will harden as it refrigerates, but will still be scoop-able.
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So, just scoop out as much as you want into a small bowl (dont keep letting the whole container go from room temperature to cold over and over again) and let it stand at room temperature for 1015 minutes or so.
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Itll go back to being light and fluffy!
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You can also just pop a small bowl of it in the microwave for a few seconds, if youre cool with the microwave.
