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No-Stir Coconut Almond Butter
Prep Time
5 mins
Total Time
5 mins
Coconut pulp and oil are blended up with almonds give this creamy coconut almond butter a rich no-stir consistency and delicious flavor!
Author: Alissa
  • 1 cup shredded or flaked coconut
  • 2 cups almonds
  • 3 tbsp. coconut oil
  1. Place coconut in food processor and blend, stopping to scrape bowl frequently, until it begins to form a paste. This took me about two minutes, but time will vary depending on your food processor.
  2. Add almonds and continue blending until they begin to form a paste. This took me about three minutes.
  3. Continue blending and drizzle in coconut oil. Blend to desired smoothness.
Recipe Notes

As I noted in the post, it's up to you whether to use sweetened or unsweetened coconut, as well as salted, unsalted, roasted or raw nuts. Salt and/or sweetener, such as maple syrup, can be added in as well.
Double or triple the batch to your liking, but be wary of cutting it down, as you might not have enough material to fill your food processor and get a good blend.
This stuff seems pretty shelf stable. I've kept it around for as long as two weeks before eating it all, and it stayed fresh the whole time.