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Dark Chocolate Macaroon Toasted Almond Butter

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  • 1 1/2 cups unsweetened, shredded coconut (if you can only find sweetened, I’m sure it’s fine!)
  • 1 1/2 cups raw almonds
  • 3-4 ounces good-quality dark chocolate
  • pinch of sea salt
  • 1/4 teaspoon coconut oil, in liquid form


  • Preheat your oven to 300 degrees F.
  • Spread the almonds out on a baking sheet and bake for 15 minutes, flipping every 5 minutes. While almonds are toasting, add shredded coconut to your food processor and blend until it begins to break down. This will take about 5 minutes or so and will require you to scrape down the sides to keep everything moving. After the coconut begins to break down, add the coconut oil and continue to mix. Once the almonds are finished, add them immediately to the coconut and blend. I find this works best while the almonds are warm. Blend and pulse, scraping down the sides of the processor until the butter comes together. Melt the dark chocolate (I use the microwave, melting it in 30 second increments and stirring until it’s melted) and add to the almond butter. Blend until fully incorporated.
  • Nut butters are normally supposed to be stored in the fridge, so I leave mine out for a day or two (since that is when I’m most likely to consume it) then store it in the fridge for later use. It will get firm, so leave it out at room temperature before using if desired.

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