-2 tablespoons coconut oil
-unsweetened coconut flakes
FOR CREAMY NUTBUTTER:
Preheat oven to 300. Put almonds in a baking pan and coat with oil. Bake for about 10-15 minutes. Blend in a food processor until creamy. add coconut flakes.
FOR CRUNCHY NUTBUTTER:
Preheat over to 300. Put almonds in a baking pan and coat with oil. Bake for about 10-15 minutes. Blend 1/2 the batch in a food processor until creamy. Add to mixing bowl. Blend second batch into small pieces of almond. Mix the two batches together Add unsweetened coconut flakes.
I leave this nutbutter out on the counter, instead of refrigerating it. The coconut oil makes the nut butter too hard and unspreadable if left in the fridge. Luckily, I eat so much of it, I can leave it out on the counter without it going stale:)