Before you read on, you should know that I had no intention of posting this on the blog. It all began while experimenting with ways to use the nut meal that was leftover from making almond milk.
While I was sprinkling it over salads and stirring it into yogurt, I thought, it must have enough life left in it to blend into something spreadable.
At first, I called it almond butter, but these almonds have been soaked and squeezed to make milk (a very similar process to the hazelnut milk I posted recently), so the result isn’t something super, super creamy. So I think spread is a much better descriptor.
It definitely qualifies as a spread, which was accomplished by adding virgin coconut oil. And let’s be honest, that only makes it tastier!
So with the delicious flavors of almonds and coconut, I mixed in a little coconut sugar to sweeten it and topped that off with some cinnamon and sea salt.
The result is a nutty mix with a good amount of texture that stays soft when stored in the fridge.
And when I say it is delicious, I mean that I can’t stop eating it out of the jar. So I thought, I thought it needed to be shared. There is no fun in keeping good food to yourself.
Maybe. I might rethink that if this disappears too quickly. I may wish I’d kept it all to myself!
I’m going to go head and suggest that you toast a piece of sourdough bread, slather some of this almond coconut spread on top and sprinkle some shredded unsweetened coconut over it as you resist the urge to devour it in a couple bites.
- 1 cup ground, soaked almonds, leftover from making almond milk
- 1 tablespoon virgin coconut oil, softened
- 1 tablespoon coconut sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground sea salt
- Place the almonds in a medium bowl and use an immersion blender to blend until smooth. (It's likely you could also do this in a small food processor or high-powered blender.)
- Stir in the coconut oil.
- Add the coconut sugar, cinnamon and salt. Stir well until all ingredients are blended.
- Transfer to a jar with a lid. Seal and store in the refrigerator. Mine usually lasts 3 to 4 days.
This sounds beyond delicious and what a great way to use the leftover ground almonds!
Thanks, Tracey! It’s definitely my new go-to way to recycle all that leftover nut meal!
This is definitely the kind of thing I’d want to hide from my husband..because I’d want more of it for me!
It definitely calls for a secret stash!
Sounds lovely! I love that you didn’t waste the pulp. 🙂
It’s so valuable! Haha!
I love this use of the almond meal! What a great idea. A jar of this would disappear in no time in my house!
Thanks, Lisa! It goes fast!