Chocolate, coconut and almond are three ingredients that were really, truly, meant to marry. The problem is that in store-bought candy bars you almost lose their distinct flavor profiles in a sea of processed sugars, fillers and fluff. Lucky for all of us, there's a solution: Almond Joy Butter.
If you've yet to make homemade nut butters, they're as easy as processing your favorite nuts in a food processor until creamy. Sometimes, depending on the type of nut, you need some added oil and a little salt or sugar can be nice. Maple syrup is my favorite addition, and a smoky gray sea salt is a treat.
So when Dana and John of Minimalist Baker said of their recipe for Almond Joy Butter that it takes "less than 30 minutes, 5 ingredients and one spoon (or spatula)," I was intrigued. And now, after trying it, I'm hooked.
How to use the nut butter? Perhaps most obviously, spread it on toast or english muffins for a decadent breakfast. Dip apples or fresh sliced fruit in the nut butter for an afternoon snack. Dollop a little inside of your morning smoothie, or swirl some into your favorite cookie, brownie or bar recipe. The options are endless, really. Dangerously so.
→ Get the Recipe: Almond Joy Butter from Minimalist Baker
Related: New and Nourishing Nut Butters
(Image: Minimalist Baker)
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I used to take a half a spoonful of roasted almond butter and another half of coconut butter sprinkle it with course sea salt like grey or Himalayan and top it with a square of dark chocolate. These flavors work so well together. Needless to say I won't be making this recipe as I don't trust myself not to finish it in one sitting.. it's the reason I don't buy whole foods organic freshly ground almond butter anymore (sigh)..
I've successfully made hazelnut butter (for nutella) and peanut butter in my food processor, but when I tried almond butter, it did not work. Kept a course consistency and I had to add so much oil that it was weridly rich at the end. Bummer.
Snickers butter.