Almond Coconut Spread

June 3, 2015

Almond Coconut Spread | Fake Food Free | An almond butter spread with coconut oil. A great way to use leftover almond meal from making almond milk!Before you read on, you should know that I had no intention of posting this on the blog. It all began while experimenting with ways to use the nut meal that was leftover from making almond milk. 

While I was sprinkling it over salads and stirring it into yogurt, I thought, it must have enough life left in it to blend into something spreadable. 

At first, I called it almond butter, but these almonds have been soaked and squeezed to make milk (a very similar process to the hazelnut milk I posted recently), so the result isn’t something super, super creamy. So I think spread is a much better descriptor.

It definitely qualifies as a spread, which was accomplished by adding virgin coconut oil. And let’s be honest, that only makes it tastier! 

Almond Coconut Spread | Fake Food Free | An almond butter spread with coconut oil. A great way to use leftover almond meal from making almond milk!

So with the delicious flavors of almonds and coconut, I mixed in a little coconut sugar to sweeten it and topped that off with some cinnamon and sea salt. 

The result is a nutty mix with a good amount of texture that stays soft when stored in the fridge.

And when I say it is delicious, I mean that I can’t stop eating it out of the jar. So I thought, I thought it needed to be shared. There is no fun in keeping good food to yourself.

Maybe. I might rethink that if this disappears too quickly. I may wish I’d kept it all to myself!

I’m going to go head and suggest that you toast a piece of sourdough bread, slather some of this almond coconut spread on top and sprinkle some shredded unsweetened coconut over it as you resist the urge to devour it in a couple bites. 

Almond Coconut Spread | Fake Food Free | An almond butter spread with coconut oil. A great way to use leftover almond meal from making almond milk!

Almond Coconut Spread Recipe
Makes 1 cup
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Ingredients
  1. 1 cup ground, soaked almonds, leftover from making almond milk
  2. 1 tablespoon virgin coconut oil, softened
  3. 1 tablespoon coconut sugar
  4. 1/2 teaspoon ground cinnamon
  5. 1/4 teaspoon ground sea salt
Instructions
  1. Place the almonds in a medium bowl and use an immersion blender to blend until smooth. (It's likely you could also do this in a small food processor or high-powered blender.)
  2. Stir in the coconut oil.
  3. Add the coconut sugar, cinnamon and salt. Stir well until all ingredients are blended.
  4. Transfer to a jar with a lid. Seal and store in the refrigerator. Mine usually lasts 3 to 4 days.
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  • Tracey | Salty Sweet Life June 3, 2015 at 4:36 pm

    This sounds beyond delicious and what a great way to use the leftover ground almonds!

    • Lori June 3, 2015 at 4:50 pm

      Thanks, Tracey! It’s definitely my new go-to way to recycle all that leftover nut meal!

  • Joanne June 4, 2015 at 5:16 am

    This is definitely the kind of thing I’d want to hide from my husband..because I’d want more of it for me!

    • Lori June 4, 2015 at 6:54 am

      It definitely calls for a secret stash!

  • Emily June 4, 2015 at 8:08 am

    Sounds lovely! I love that you didn’t waste the pulp. 🙂

    • Lori June 4, 2015 at 8:30 pm

      It’s so valuable! Haha!

  • lisaiscooking June 11, 2015 at 8:43 am

    I love this use of the almond meal! What a great idea. A jar of this would disappear in no time in my house!

    • Lori June 11, 2015 at 3:24 pm

      Thanks, Lisa! It goes fast!

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