Toasted Coconut Banana Almond Butter

1. 1

   Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Spread the coconut out evenly over the baking sheet and bake for 3-5 minutes or until lightly golden. Set aside.

2. 2

   In a food processor, process the almonds on high until they begin to break down and form a smooth paste, about 3 minutes. Scrape down the sides of the bowl as needed.

3. 3

   Add the sliced banana and process again. At this point, the almond butter will start to clump up again. Process for another 3 minutes until smooth, then slowly stream in the melted coconut oil.

4. 4

   Process for an additional minute until a smooth butter has formed.

5. 5

   Fold in about 1/2 c. to 3/4 c. of the toasted coconut, reserving the rest for topping. Spread on a piece of gluten-free toast and top with extra sliced bananas and toasted coconut.

* Per serving · 4 servings · Values may vary.

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