This Toasted Almond & Coconut Butter is easy, healthy and creamy! Have it for breakfast in your porridge or on toast, as a snack with fruit or have a nice full spoonful in a smoothie, whatever your heart desires.

Ingredients

1 1/2 cups almonds

1/3 cup unsweetened shredded coconut

2 pinches sea salt

1 tbsp honey (or maple syrup)

Optional: olive oil

Instructions

1. There are 2 ways you can roast the almonds:

• Air fryer: Add the almonds into the air fryer basket in a single layer and cook at 180°C (350°F) for 5 minutes. Shake the basket and continue cooking for another 2-3 minutes, checking every minute to avoid them burning.

• Oven: Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper and spread the almonds in a single layer across the sheet. Toast the almonds for about 8-10 minutes, or until lightly golden, stirring halfway.

2. Let the almonds cool for about 10 minutes until they’re warm (not hot).

3. Add the almonds, coconut and salt to a food processor. Blend until creamy, pausing to scrape down the sides every minute or so. It should take about 5-7 minutes to get to nut butter consistency.

4. Add the honey and blend a little to incorporate it.

5. If it is not a smooth consistency (seems crumbly), stir in a little olive oil until it is spreadable.

6. Let the almond butter cool to room temperature, then transfer the mixture to a jar and screw on the lid.

7. Enjoy! Store in the refrigerator for up to 2 weeks, or until you see or smell any signs of spoilage.

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