Almond Joy Almond Butter
Yields: about 1 cup + 2 tablespoons
This homemade nut butter tastes like the popular candy bars! It’s the perfect combination of chocolate, coconut, and almond flavors. The almond butter will last for at least 3 months if stored in an airtight container in the refrigerator.
  1. Add the almonds to a high-powered food processor or blender, and blend the almonds until smooth and creamy, stopping to scrape down the sides as needed. Add the cocoa powder, coconut extract, stevia, and salt. Blend until everything is fully incorporated and smooth. Transfer to a glass jar or airtight container, and refrigerate.
Notes: Most stores only sell “whole natural” or raw almonds as their unsalted option. To toast your own, add the almonds to a foil-lined baking sheet, and bake at 350°F for 8-10 minutes or until fragrant. Cool completely before using in the recipe. Alternatively, lightly salted almonds may be substituted, and reduce the amount of salt called for in the recipe to compensate.

If you aren’t a big coconut fan, reduce the amount of coconut extract to ¾ teaspoon. If you love coconut, feel free to increase it to 1 ¼ teaspoons or add a few pinches of shredded unsweetened coconut.

Any sweetener may be substituted for the vanilla crème stevia, although liquid sweeteners tend to incorporate the best. In the recipe, ½ teaspoon of vanilla crème stevia is the equivalent of 4 tablespoons of granulated sugar.

This is the food processor that I own. It's one of the most affordable high-powdered options on the market, and I use it every day!

{vegan, gluten-free, clean eating, sugar-free}
Recipe by Amy's Healthy Baking at