The dreamiest mixed nut butter with hints of hazelnut, almond, and a natural sweetness from roasted coconut!
This nut butter is the most insanely delicious combination. Think nutella-like flavor with the added nuttiness of almonds and buttery sweetness of roasted coconut. It has a creamy smooth consistency that drizzles perfectly, so it’s great to drizzle over yogurt bowls, pancakes, toast, smoothies, or better yet to eat straight from the jar with a spoon.
It’s no secret that I’m addicted to nut butter. I eat some variation every day (usually multiple times a day) and no matter how much I eat I cannot seem to get enough. This one is my current favorite–the combination of flavors is seriously to die for!
Not only is nut butter a great way to add a little protein, but it’s a great source of healthy fats. I talk a lot about the benefits of healthy fats, particularly because there was so much misconstrued information concerning fat for so long. Fats do not in fact make you fat, but rather help keep you satiated, regulate blood sugar, and burn fat.
I noticed a huge difference in my energy levels since incorporating more healthy fats into my diet. I stay fuller after my meals and don’t get any crashes from dropped blood glucose levels. Yay fat!
I’m so excited to be sharing this recipe with you guys! It’s simple to make, versatile in use, and absolutely delicious! Tag me on Instagram or comment below if you try it out!
- 2 cups shredded coconut
- 1 cup almonds
- 1 cup hazelnuts
- Preheat the oven to 375 degrees F. Place the almonds and hazelnuts on a baking sheet and let roast for 5-7 minutes.
- Add the coconut to the baking sheet and let everything roast in the oven for another 5-7 minutes, until the coconut is browned. Stir the coconut every minute or so to prevent burning.
- Let the nuts and coconut cool, then add them to a food processor and blend until smooth and runny, about 5-10 minutes.
- Store in a glass jar at room temp, or in the fridge if you want it to harden!