Almond Joy Butter Recipes

HOMEMADE ALMOND BUTTER

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Spread the almonds across a large, rimmed baking sheet and toast the almonds for 10 minutes, stirring halfway.
• Let the almonds cool until they're just warm (not hot), about 10 minutes.
• Transfer the almonds to a high-speed blender or food processor. Blend until creamy, pausing to scrape down the sides as necessary. You're going to think it'll never blend, but be patient! The almonds will go from flour-like clumps, to a ball against the side of the food processor (keep scraping down the sides and breaking up the ball), and finally, it will turn lusciously creamy. If the mixture gets crazy hot along the way, stop and let it cool for a few minutes.
• Once the almond butter is very smooth and creamy (no sooner!), you can blend in any add-ins you would like. I always add salt, for more flavor overall. You can also add cinnamon for a hint of spice, and vanilla and/or maple syrup for almond butter that tastes more special than store-bought.
• Blend until the add-ins are evenly dispersed. When I added maple syrup, I had to let the mixture cool, and then blend a few additional minutes, to make it creamy again.
• Let the almond butter cool to room temperature, then transfer the mixture to a mason jar and screw on the lid. Store in the refrigerator for up to 2 weeks, or until you see or smell any signs of spoilage.

HOMEMADE ALMOND BUTTER

Steps:

• Preheat the oven to 350 degrees F.
• Place the almonds on a rimmed baking sheet and bake, shaking the pan halfway through, until golden and fragrant, about 8 minutes. Transfer the almonds to a food processor and add 1/2 teaspoon salt, then process until it is a smooth paste, about 5 minutes. Add the honey and continue to process until combined. With the machine still running, slowly drizzle in 2 tablespoons oil. Thin if desired with the remaining tablespoon oil.

ALMOND JOY BUTTER

Steps:

• Place almonds on a rimmed baking sheet and bake in a 350 degree oven for 12-15 minutes. Remove and set aside to cool for 5-10 minutes.
• In the meantime place coconut in a food processor and process until it turns into butter, scraping down sides as needed (10 minutes). Scoop into a dish and set aside.
• Place cooled almonds in the food processor and process until it turns into butter, scraping down the sides as needed (about 8-10 minutes). Then add in the coconut (reserving some if you prefer a less pronounced coconut flavor). Process to combine, add sea salt and vanilla and process once more.
• The mixture will be warm at this point so you can add in the chocolate to let it melt and fully combine, or you can wait until the spread cools to keep a chunkier chocolate texture.
• Stir chocolate to combine and then place in glass jar or Tupperwear for storing. Store at room temperature so it does not solidify. However, if storing for more than 2 weeks, store in the refrigerator and bring to room temperature before use.

ALMOND JOY CAKE WITH CREAMY COCONUT BUTTER FROSTING

Steps:

• Butter and dust with flour 2 9x13 pans.
• Combine the first 6 ingredients for the Coconut cake Layer in a mixing bowl and beat on medium speed for 3 minutes.
• Pour into 1 of the prepared pan and bake for 30-45 minutes until toothpick comes out clean.
• Cool at room temperature for 15 minutes.
• Invert onto rack and brush 1/4 cup coconut rum over cooled cake.
• Let sit for 1 hour.
• Combine the first 6 ingredients for the Chocolate Almond cake Layer in a mixing bowl and beat on medium speed for 3 minutes.
• Pour into prepared pan and bake for 30-45 minutes until toothpick comes out clean.
• Cool at room temperature for 15 minutes.
• Invert onto rack and brush 1/4 cup almond liqueur over cooled cake.
• Let sit for 1 hour.
• Meanwhile cream butter, salt, and extracts, beating until light and fluffy. Add sugar gradually, beating after each addition. Add milk, beating until smooth. Beat in additional milk until desired spreading consistency is reached.
• Frost cooled cake and garnish with toasted coconut!