Paleo Whipped Protein Almond Joy Butter

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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.

* Per serving · 4 servings · Values may vary.

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