This nut butter tastes just like an Almond Joy, but spreadable, spoonable, and ready to be part of your complete breakfast. Grind toasted almonds into a smooth butter, blitz in milk chocolate and virgin coconut oil, then stir in toasted coconut flakes at the end for crunch. If you’re really feeling like a nut, feel free to toss in some chopped toasted almonds too.

By toasting nuts at a moderate temperature, we can make sure they get golden brown to the core, yielding the nuttiest flavor and deepest brown color. Take care to toss along the way, so every nut has a chance to become the most flavorful version of itself. If you only have sliced, chopped, or blanched nuts, you can use them as a one-to-one substitute by weight. Avoid pre-salted nuts and be sure to give pre-roasted nuts a short toast to freshen up their aroma.

Whenever making any nut butter, patient processing is key. The nuts will go from flour to paste to gritty butter before finally growing silky and smooth. Be patient and just keep processing. Do not add any oil or fat until you’ve achieved creamy nut butter glory, which can prevent the butter from getting totally smooth.

Read more about this technique here, so you’ve got the confidence to take nut butter off-script.