I like snacks. Little bites between meal time to keep me happy.
I always have some kind of snack (or two, or three) in my school bag or my purse... I actually have an irrational fear of being "out" somewhere and not having a snack tucked away, just in case. Oh the horror...
I'm always looking for new snacks to try out, whether for on the go, or when I'm hungry at home. Almond butter is nothing new around here--I make it every now and then, and while I always have good intentions of using it sparingly for a carrot dip (yes, I use carrots instead of ba-nay-nays). Before you judge me you should give it a taste, even though I typically usually end up eating it with a spoon instead... Oops?
Coconut Almond Butter
What you need:
2 cups raw almonds
1 cup shredded unsweetened coconut
pinch of salt.
What To Do:
Heat oven to 400° and roast almonds on a cookie sheet for about 15 minutes until almonds start to brown and smell perfectly toasty.
Add almonds, coconut, and salt into a food processor or your high powered blender and process for 5-6 minutes. (stop a few times to scrape down the sides if needed)
Taste. Taste. Taste. And enjoy.