I know I tell you to make things all the time.
That’s basically what happens here: I share something I’ve photographed obsessively and insist you must make it immediately. I gush about how it’s the best thing ever and recount my weekend in far too many words. Guilty as charged.
Yes, I do that. I wouldn’t post anything I didn’t love or didn’t think you should try, but if I didn’t chatter online I’d have to tell people in real life—briefly—why this brownie/penne/salad is life-changing. And honestly, that would be awkward.
Just kidding — we all know I wouldn’t call a salad the best thing I’ve ever made. Ha. But this time is different.
This one you actually need to make. Seriously.
Here’s the thing: I don’t usually like almond butter. To me it can be bland or oddly savory, and my palate prefers anything with butter, cheese, or chocolate. Maybe it’s childhood peanut-butter habits, or maybe I just favor homemade spreads I’ve perfected. Or perhaps I only like almonds when they’re dressed in chocolate.
Problem solved: chocolate makes everything better.
I originally planned to make chocolate coconut peanut butter, but macaroons kept calling my name — that crispy exterior and gooey interior, especially when dipped in dark chocolate. One macaroon easily becomes a dozen in no time. Chocolate coconut: unbeatable. Self-control: nonexistent.
This toasted almond butter is ridiculously versatile. I had it with an apple for a snack, spooned it straight after dinner, and spread it on toast the next morning. It’s great in smoothies, and yes, I might even try it on roasted broccoli when I’m feeling adventurous. At minimum, you’ll want to lick the spoon.
Dark Chocolate Macaroon Toasted Almond Butter
1 and 1/4 cups
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Ingredients
- 1 1/2 cups unsweetened shredded coconut (sweetened is fine if that’s what you have)
- 1 1/2 cups raw almonds
- 3-4 ounces good-quality dark chocolate
- pinch sea salt
- 1/4 teaspoon coconut oil in liquid form
Instructions
- Preheat the oven to 300°F (150°C).
- Spread the almonds on a baking sheet and toast for 15 minutes, flipping every 5 minutes. While the almonds toast, add the shredded coconut to a food processor and blend until it begins to break down, about 5 minutes, scraping the sides as needed. Add the coconut oil and continue to process. When the almonds are done, add them warm to the processor and blend, pulsing and scraping the sides, until the butter comes together.
- Melt the dark chocolate (microwave in 30-second intervals, stirring until smooth) and add it to the almond butter. Blend until fully incorporated. Store nut butter in the refrigerator; it will firm up, so let it sit at room temperature before using if you prefer a softer spread.
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So what do you think? This should be near the top of your to-do list. It’s almost as essential as breathing.