Coconut Oil

This delicious almond butter is rich, chocolaty and incredibly tasty. It’s very good for dunking strawberries or apples, but I love it so much I’ve even been known to sit with a jar and a spoon. You have been warned…

SERVES 4

350g roasted almonds

1 tbsp Lucy Bee coconut oil

60g dark chocolate (at least 70% cocoa solids), chopped

2 tbsp raw cacao powder

2–3 tsp honey or maple syrup

½ tsp vanilla extract

1 tsp Himalayan salt

Place the almonds in a high-powered blender and blitz to your desired consistency, scraping down the sides as you go. I like it fairly liquid, but you can have it crunchy and chunky if you prefer.

Gently melt the coconut oil and chocolate together until smooth. Add to the blender with the remaining ingredients, then blitz until combined. Taste and add more salt or honey, if needed.

Pour the almond butter into an airtight container and store in the fridge for up to 1 week – if it lasts that long!