Even though I’m a big chocolate fan, I tend to dislike candy bars. They’re just not chocolaty enough for me, too sweet, never worth the calories. The one exception used to be (pre-soy allergy) almond joy bars.
When I came across a jar of coconut-cocoa-almond butter in the discount bin at the grocery store, I was super excited. Upon arriving home, I discovered why it was discounted. It was rather dry and crumbly and somehow heavy and gloppy all at once. The chocolate and coconut flavors were indiscernible, and even the almond presence was rather lacking. I tried to salvage it by mixing in a little maple syrup, but it just wasn’t worth it. I had to throw it away, which I hated doing because food waste unnerves me. (insert rant here)
In stereotypical food blogger fashion, I decided instead to make my own coconut-cocoa almond butter. We live in the Pinterest era. DIY or bust.
I started this recipe with slivered raw almonds, which were somehow cheaper than whole raw almonds. Beginning with slivered almonds also means your blender has to do less work, thus reducing the risk of blender burnout. And the maple syrup supplies a wonderful blade lubricant without adding extra oil.
I will conceded that the added maple makes it somewhat less healthy than regular almond butters. On the other hand, it is a protein rich snack that’s perfect to satisfy a chocolate craving.
This is a wonderful back to school recipe because it’s so quick and easy. And if you don’t have kids (or your kids hate coconut, gah, why) you should make it for yourself anyways. It’s a candy bar in a jar, which is pretty much the cat’s pajamas.
Because of the maple syrup, this will become a coarse butter quickly, but it will take about 8 minutes to smooth out. Remember to give your food processor/blender a break every few minutes so that it doesn't overheat.
- 2 cups slivered raw almonds
- 3/4 cup unsweet coconut flakes
- 3/4 cup maple syrup
- 1/2 cup cocoa powder
- Grind the almonds down to a coarse meal.
- Add the coconut and grind again.
- Add the cocoa powder and maple syrup. Process until it becomes a paste.