The night before (or even better 24 hours before) place
Almonds (1 2/3 cups)
into a jar filled up with
Water (as needed)
Salt (1 pinch)
Rinse and remove the peel of the almonds, it should come out quite easily, if not, add a bit of warm water.
Next, toast your almonds into your oven at 300 (150 degrees C).
Place toasted almonds,
Desiccated Coconut (1/2 cup)
Coconut Oil (2 Tbsp)
into a food processor and blend until creamy. The more you process the almonds, the runnier your nut butter will be.
Store the butter into clean jars at room temperature.