Toasted Coconut And Almond Butter

1. 1

   Preheat the oven to 400u00b0 F. Line a baking sheet with parchment paper. Place the almonds in a single layer on the sheet, then toast in the oven for 8 to 10 minutes, or until lightly golden. Remove from pan immediately so that they do not continue to toast.

2. 2

   Sprinkle the coconut over the same pan, place in the oven, and toast for about 3 minutes. The coconut will start to toast as soon as it comes into contact with the pan, so watch it carefully. You want it a very light golden color. Remove from the pan immediately when done.

3. 3

   Add the toasted almonds coconut to a food processor. Add the sea salt, and pulse to blend. Scrape down the sides every minute or so, but it will take about 5 to 7 minutes total to get to nut butter consistency. When the desired consistency is reached, add the honey and pulse a few times to incorporate it. (If you add the honey sooner, the mixture tends to be a bit gluey.) Enjoy!

4. 4

   Editor's note: If the butter seems crumbly, stir in coconut or a neutral oil until it's spreadable.

* Per serving · 4 servings · Values may vary.

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