Place almonds on a baking sheet and bake at 350ºF for 10 minutes, or until toasted and fragrant. Set aside to cool.
Meanwhile, process coconut in food processor until it’s a fine powder (about 10 min), stopping to scrape down the sides and give your processor a break as needed.
Add coconut oil and process for another 5 minutes or until the coconut has turned a buttery, pasty consistency. Scrape into a small bowl and set aside.
Once almonds are cool enough to handle, place in the food processor. Process until finely chopped.
Add salt and continue processing until a paste like consistency.
Pour coconut back into food processor along with vanilla and maple syrup.
Process until evenly combined.
Add chocolate and stir just once to mix it in slightly (it will start to melt). Pour into storage containers.
Store at room temperature for 1-2 weeks and in the fridge up to 1 month.
Full Recipe: https://www.onlinefoodblog.com/almond-joy-butter/
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (747g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 3907 (84%)|
|Amt Per Serving||% DV|
|Total Fat 434.1g||579 %|
|Saturated Fat 270.2g||1351 %|
|Monounsaturated Fat 100.8g|
|Polyunsanturated Fat 37.7g|
|Cholesterol 0mg||0 %|
|Sodium 171.3mg||6 %|
|Potassium 4492.9mg||118 %|
|Total Carbohydrate 172.9g||51 %|
|Dietary Fiber 108.8g||435 %|
|Sugars, other 64.1g|
|Protein 91.9g||131 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 4657
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