Creamy Almond and Coconut Butter

What do you do when you find a giant bag of almonds shoved to the back of your cupboard? – Ya make that goooood nut butter.

I wanted to give this almond butter some sort of twist. I remember picking up a jar of Meridian Coconut and Peanut Butter a while back and being so disappointed to find it contained honey. A whole 1% too – is it really necessary guys?

Anyway, I thought it sounded dreamy and felt I missed out a bit. I had looked for vegan alternatives and am yet to come across one, so I thought it was high time I made my own.

I’ve been told by many friends that nut butter is easy to make. Well, they definitely weren’t lying. It’s that easy that, if you wanted to, you could just use one single ingredient to make your nut butter. The nut itself, that is.

I couldn’t believe the magic I was witnessing as the almonds were blitzed into a paste and then suddenly became an oily, creamy concoction. It’s now one of my favourite culinary reactions to observe, and I can only hope someone else feels as excited about things like this as I do.

It’s also wayyy more cost-effective than buying the butter pre-made. The ingredients cost me about the same as a jar would, but I more than doubled that yield – woohoo!

You can store this butter in an airtight jar and spread on some toast in the morning. Top it with banana, cacao nibs or jam for an extra high dosage of tasty.

Creamy Almond and Coconut Butter

Thick and sweet, gorgeous on toast. 
Prep Time25 mins
Cook Time13 mins
Total Time28 mins
Course: Breakfast, Snack
Keyword: almond, butter, coconut, plant based, sweet, vegan


  • 300 g almonds
  • 80 g desiccated coconut
  • 1 tbsp maple syrup optional
  • 1 tsp coconut oil


  • Preheat oven to 175°C. Place almonds on a baking tray and place in oven for about ten minutes. Transfer almonds to food processor straight away. Spread the coconut on the same baking tray and place in the oven for about 2-3 minutes until just toasted. Transfer to food processor. 
    Creamy Almond and Coconut Butter
  • Blitz the coconut and almonds for about 5 minutes until a slight paste forms, then add the coconut oil. 
    Creamy Almond and Coconut Butter
  • Blitz again for about 10 minutes until the oils have been released and the mixture is runny. Add maple syrup at this point if you wish it to be a little sweeter. Blitz again for a further 2 minutes if you add the syrup. 
    Creamy Almond and Coconut Butter
Creamy Almond and Coconut Butter

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