I make nut butter at least several times a week. For a while I was sticking to hazelnut butter (and I’d make a chocolate version, too), but now I’m reincorpirating almond butter into my repertoire.
We also love coconut around here, so while I have the food processor out on the counter, I also try to throw together some raw coconut macaroons or coconut-nut rounds.
Here is an easy recipe for the latter that incorporates either your homemade nut butter or your favorite store-bought variety. Store these rounds in an airtight container or glass jar at room temperature for up to one week.
In the bowl of a food processor fitted with the metal blade attachment, combine about 1/2 cup of organic almond or hazelnut butter, 3/4 to 1 cup of organic unsweetened shredded coconut, 2 teaspoons of granulated monk fruit or raw honey (optional), 1 teaspoon of organic coconut oil, 1/2 a teaspoon of vanilla extract, and a pinch of salt. Process until the mixture just begins to clump or hold together when you squeeze a bit in your hand. If it’s too dry, add a bit more coconut oil until you reach the desired consistency.
Transfer the mixture to a bowl and form into walnut-size rounds. Roll in additional shredded coconut, if desired.
Makes about 12 rounds.