Almond Butter, Dark Chocolate Macaroon

By mangia_g2

Ingredients

• 1 1/2 cups unsweetened, shredded coconut (if all you can find is sweetened, that's probably ok)
• 1 1/2 cups raw almonds
• 3-4 oz good quality dark chocolate
• pinch of sea salt
• 1/4 tsp coconut oil, in liquid form

Details

Servings 1

Preparation

Step 1

Preheat oven to 300.

Spread almonds on a baking sheet and bake for 15 minutes, flipping every 5 minutes. While almonds are toasting, add shredded coconut to a food processor and blend until it begins to break down. This will take about 5 minutes. Scrape down the sides to keep everything moving. After coconut begins to break down, add the coconut oil and continue to mix. Once almonds are finished, add immediately to the coconut and blend. (This works best while the almonds are warm.) Blend and pulse, scraping sown the sides of the processor until the butter comes together. Melt the dark chocolate. (Use the microwave, melting in 30 second increments and stirring until it's melted.) Now add to almond butter. Blend until fully incorporated.

This should be stored in the fridge. It does get firm, so leave it out at room temperature before using.