Almond Coconut Hemp Butter

I don’t talk much about my day job here, mostly because there’s not too terribly much to talk about.  One thing I’ll mention is that I travel and stay in hotels a lot.  The main issue I have to contend with is food options.  Since I am rarely in a place with restaurants that can fit my dietary needs or requirements, I tend to bring a lot of food and snacks with me to supplement what I might be able to purchase.

While preparing for a 10 day stretch in a small town, I knew I would want some good nut butter.  Since I almost always have plenty of supplies to make my own, I set about making a custom blend that was tasty and satisfying.  I wanted something that might bring a little happiness to my day and ease the pains that come with extended hotel stays.  My last minute idea to include coconut flakes in this batch made for one of the best almond butters I have EVER had.  I highly suggest making this when you get a chance, but please don’t blame me when you find yourself in the kitchen having downed half of it with a spoon 🙂

Almond Coconut Hemp Butter
notes: I pretty much like to leave it plain, but you can flavor it how you like.  For a kiss of salt, add a pinch or two of sea salt.  For a bit of sweetness, add a tbsp or so of maple syrup.  And, for a really decadent version, add in a tbsp or two or unsweetened cocoa powder along with a bit of maple syrup.  
1 1/2 cups whole raw almonds
1 1/2 cups unsweetened coconut chips (large flakes)
1/3 cup hemp seeds (optional)

Combine all of the ingredients in a food processor, and run on low until everything is finely chopped.  Crank the speed to high and run until the butter comes to a spreadable almost drippy consistency.  You may have to scrape down the sides as you go.  Store in an airtight container in your pantry for up to a month.  It will last a longer time in your fridge but it will harden.  To soften, gently re-heat in the microwave or over low heat.  Or, simply add it to something warm like a piece of toast.  Makes about 1 1/2 cups.