Ugly, But Delicious: Coconut Almond Butter Recipe


Sometimes you create things that are just aching to be photographed. Beautiful colours pop out of the screen and make them just so damn blog-able. And sometimes…you create things that are the complete opposite. This recipe falls into the latter, but goddamn it is tasty and I am not depriving you of that because it was (very) hard to get a semi-acceptable photo of it.


  • 450gm almonds (if you’re lazy like me, try get already roasted ones, but ensure they contain no added salt or oils. Alternatively, buy natural ones and roast them at home)
  • 350gm shredded coconut (again, ensure there are no additives)
  • 1 vanilla bean, split and seeds scraped
  • Sprinkle of salt, to taste



  • If you are roasting your almonds yourself, heat oven to 180ºC and place the almonds on a baking tray. Keep a close eye on them as they can burn quickly, but they will take around 10-15 minutes (check them at intervals by letting one cool slightly then eating it)
  • Dry toast your coconut in a pan over a low-medium heat. Again, this can burn very quickly, so make sure you frequently agitate your pan and ensure all coconut gets browned
  • Allow the almonds and coconut to cool for around ten minutes, and then place them in a food processor. Process on a high speed until it turns into a runny consistency. This generally takes around ten minutes depending on the quality of your food processor. If you have a cheaper one that is prone to overheating, be very careful with this step. You may need to take a break and let it cool down for ten minutes or so, then continue
  • Add vanilla and salt, to taste


So easy! I like to eat it in porridge, on toast with banana, inside dates, from the spoon…

Because it contains coconut it does seize up a little in the cold weather, so do be aware of that, and give it a good mix before every use.


Let me know if you try it out!



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