Bev's Recipe Collection

• 2 cups almonds
• 2 cups coconut, shredded or flaked
• 1 tsp salt
• 1/2 tsp vanilla
• 1/4 cup cocoa powder (or 1/4 cup of chocolate chips for a sweet spread)

1. Place almonds on a rimmed baking sheet and bake at 350 for 5 minutes, or until lightly toasted and fragrant; cool.
2. In the meantime, place the coconut in a food processor and process until it turns moist, scraping down sides as needed(about 8 minutes). Scoop into a dish and set aside.
3. Place cooled almonds in the food processor and process until it turns into butter, scraping down the sides as needed (about 8-10 minutes). Add the coconut, salt, vanilla, and cocoa powder and process till smooth. Palce in a glass jar and store at room temperature so it does not solidify. However, if storing more than 2 weeks, store in the refrigerator and bring to room temperature before using.

adapted from www.minimalistbaker.com