nut butter - Toasted Coconut Banana Almond Butter

By tinathorn

Ingredients

• 3 c. dry roasted, unsalted almonds
• 1 ripe banana, sliced crosswise into “coins”
• 1/4 t. fine sea salt
• 2 T. warm, melted coconut oil
• 1 c. unsweetened, shredded coconut

Details

Adapted from mangiablog.com

Preparation

Step 1

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Spread the coconut out evenly over the baking sheet and bake for 3-5 minutes or until lightly golden. Set aside.
In a food processor, process the almonds on high until they begin to break down and form a smooth paste, about 3 minutes. Scrape down the sides of the bowl as needed.
Add the sliced banana and process again. At this point, the almond butter will start to clump up again. Process for another 3 minutes until smooth, then slowly stream in the melted coconut oil.
Process for an additional minute until a smooth butter has formed.
Fold in about ½ c. to ¾ c. of the toasted coconut, reserving the rest for topping.
Spread on a piece of gluten-free toast and top with extra sliced bananas and toasted coconut.