Coconut Cranberry Almond Butter
3 cups (450g | 16oz) raw almonds
1 cup (80g | 2.9oz) finely shredded unsweetened coconut
1/3 cup (70g | 2.4oz) coconut oil, melted
1/2 tsp salt (I use Himalayan salt)
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1/2 cup (40g | 1.5oz) finely shredded unsweetened coconut
2/3 cup (80g | 3oz) dried cranberries, coarsely chopped
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1 tbsp pure vanilla extract, (store-bought or homemade)
Allow the almonds to cool until you can safely handle them with your bare hands, about 5 minutes, then transfer them to the container of your High-Speed Blender
Add 1 cup of shredded coconut, melted coconut oil and salt; process on low speed for about 30 to 60 seconds while pushing down with the tamper as needed to help the ingredients into the blades. At this point, the mixture will be very dry and solid and will look nothing like nut butter, but fear not: this is all about to change.
Slowly increase the speed to 5-6 and continue processing until the mixture starts to get creamier, about 30 seconds to a minute.
Remove the lid and scrape the sides with a rubber spatula and then resume processing, progressively increasing the speed all the way up to 10. Let her rip for about 60 to 90 seconds, until the nut butter becomes really thin in consistency and runs freely in the blades.
Add the 1/2 cup of shredded coconut and dried cranberries and process on pulse until the newly added ingredients are evenly distributed. At this point, the nut butter will have thickened up slighlty, but will still be fairly runny.
Add the vanilla extract and resume mixing for no longer than a few seconds, just until the nut butter has thickened.
Transfer your nut butter to an airtight container and store in the pantry for up to several weeks, or in the refrigerator for up to a few months.
1 cup (80g | 2.9oz) finely shredded unsweetened coconut
1/3 cup (70g | 2.4oz) coconut oil, melted
1/2 tsp salt (I use Himalayan salt)
---
1/2 cup (40g | 1.5oz) finely shredded unsweetened coconut
2/3 cup (80g | 3oz) dried cranberries, coarsely chopped
---
1 tbsp pure vanilla extract, (store-bought or homemade)
Allow the almonds to cool until you can safely handle them with your bare hands, about 5 minutes, then transfer them to the container of your High-Speed Blender
Add 1 cup of shredded coconut, melted coconut oil and salt; process on low speed for about 30 to 60 seconds while pushing down with the tamper as needed to help the ingredients into the blades. At this point, the mixture will be very dry and solid and will look nothing like nut butter, but fear not: this is all about to change.
Slowly increase the speed to 5-6 and continue processing until the mixture starts to get creamier, about 30 seconds to a minute.
Remove the lid and scrape the sides with a rubber spatula and then resume processing, progressively increasing the speed all the way up to 10. Let her rip for about 60 to 90 seconds, until the nut butter becomes really thin in consistency and runs freely in the blades.
Add the 1/2 cup of shredded coconut and dried cranberries and process on pulse until the newly added ingredients are evenly distributed. At this point, the nut butter will have thickened up slighlty, but will still be fairly runny.
Add the vanilla extract and resume mixing for no longer than a few seconds, just until the nut butter has thickened.
Transfer your nut butter to an airtight container and store in the pantry for up to several weeks, or in the refrigerator for up to a few months.
Notes
If using a regular food processor, you'll have to stop the motor and scrape the sides regularly and total processing time will be much longer.
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