1 1/2 cups unsweetened, shredded coconut (or sweetened if you have a problem finding it)
1 1/2 cups raw almonds
4 ounces milk chocolate (I used symphony bars made by Hersheys)
pinch of kosher salt
1/4 teaspoon coconut oil, or coconut extract
Preheat your oven to 300 degrees.
Spread the almonds out on a parchment lined cookie sheet bake for 15 minutes, stirring them every 5 minutes so they roast on both sides, While almonds are toasting, add shredded coconut a food processor and pulse until fine texture, about 5 minutes to 7 minutes. After the coconut begins to become soft and fine in texture, add the coconut oil or coconut extract. Add almonds to the coconut and pulse in the processor while the almonds are still slightly warm. Blend and pulse, till this all comes together. Melt the milk chocolate (I use the microwave, melting it in 30 second increments and stirring until it’s melted) and add to the almond butter. Blend until fully incorporated.
Nut butters should be stored in the refrigerator. I take them out about an hour or so before serving to soften, as they harden in cooler temperatures.