Coconut oil is constantly put on a pedestal and praised for its countless health benefits.  So, I try to incorporate it into my eating habits daily.  

Like here, when I add it to this mix of coconut butter & almond butter.  

If you’ve never had coconut butter, you gotta check it out!  I basically blend shredded, organic coconut with a bit of coconut oil.    

I first tried coconut butter this past summer at the Tower Grove Farmers’ Market in St. Louis.  The woman behind the local coconut butter company, My Coconut Kitchen, displayed small samples of every variation of coconut butter you can imagine. After trying a few, I was hooked and left with a jar of my own.

Coconut butter is hard to explain. It’s like a nut butter, but with a hint of natural sweetness.  Like coconut oil, it hardens when it’s cold and becomes creamy and liquid when warmed. 

I got the idea for this almond coconut butter in the December issue of Runner’s World Magazine.  It had a homemade nut butter feature… a.k.a. I hit the runner fuel jackpot!  The article shared fun combinations like Maple-Walnut, Smokey Sriracha Peanut, and an Almond Coconut Butter.   

My variation is sugar-free, but you can add a teaspoon of honey if you wish. Instead of honey, I just add a bit more coconut oil.  

I eat this with bananas, apples or just right out of the jar with a spoon.

For a sweet and healthy treat, enjoy on toasted Ezekiel bread with a sprinkle of cinnamon & honey.

Almond Coconut Butter 

makes about 1 cup

• 1 heaping cup unsalted, roasted almonds 
• 1 cup organic unsweetened, shredded coconut
• 1 - 1 ½ tablespoons coconut oil 
• ½ tsp. vanilla extract
• ¼ tsp. cinnamon
• pinch of sea salt

Directions 

- Blend 1 cup of almonds in a food processor until creamy, about 5 minutes. Scrape down the sides of the processor occasionally. Take out the almond butter and place in a separate bowl. Don’t clean out the food processor.  

- Place the shredded coconut in the food processor and blend until it is almost liquid, about 2-3 minutes. Add in the oil, vanilla, salt and cinnamon and blend.  Add the almond butter back into the mix and blend until it is all creamy. 

- Pour into a mason jar and store at room temperature for 1 week or in the refrigerator for a few weeks. If you keep it chilled, you will have to microwave the almond coconut butter to make it creamy again. The coconut oils will harden in the fridge. 

• TIP:  I sometimes add a bit more cinnamon or vanilla, to taste. You can also add honey if you want it sweeter. 

If you go to the trouble and make your own nut butter, make it look as good as it tastes!

I store nut butters in mason jars with a chalkboard label…

It looks better than those plastic nut butter jars sold in the grocery store.

And it will feel much more special while you are enjoying it. :)