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Creamy Coconut Almond Butter Spread

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Friday, 28 April 2017


Not only is this coconut/almond butter combo rich, creamy and divine, it's also super healthy and super easy to whip up at home in your food processor. Try using this as a dip for fresh fruit slices - you're taste buds will think you're eating dessert! Positively crave-worthy.  Recipe by Juli Novotny of Pure Kitchen.


At a glance
12 oz
8 oz organic coconut flakes
1 1/2 cup raw almond butter
1 heaping Tbsp raw honey
pinch sea salt (optional)


1. In a food processor add coconut chips. Let the food processor run for a good 3 minutes.

2. Then using a spatula you'll want to scrape the sides of the bowl.
Process again for another 3-5 minutes. Check the coconut and repeat first two steps if necessary.

3. Once your coconut chips become oil/butter, you'll want to add raw almond butter to the coconut oil.

4. Add the honey.

5. Mix the ingredients up until totally smooth and well combined.

Store in an airtight container for 3-4 weeks. Refrigerate for a longer shelf life.

Additional Tips

Note: The texture of the coconut almond butter spread mixture will become pretty hard after you refrigerate it for a day or so. That's ok. I suggest using it right away on your warm toast, that will melt it back to room temp and make it super easy to spread.

Recipe by Juli Novotny: