Almond, White Chocolate and Coconut Spread

Ingredients

• 250 g Whole almonds with skin (Whole, unblanched)
• 200 g White chocolate (Cut into pieces to ease melting)
• 30 ml Coconut oil (Melted, preferably virgin)
• 50 g Shredded coconut (Unsweetened, lightly toasted)
• 15 g Whole milk powder (About 2 tablespoons)
• 100 g Granulated white sugar (For the caramel)
• 30 g Coconut sugar (Adds a light caramel note)
• 1 pinch Fleur de sel (To balance the sweetness)
• 2 tbsp Water (For the caramel to avoid burnt residues)

Instructions

1. Preparing the ingredients

   Weigh all quantities, cut the white chocolate into pieces and melt the coconut oil in a bain‑marie or microwave.

   Time: PT5M

2. Toasting the almonds

   Preheat the oven to 150 °C. Spread the almonds on the tray and bake for 25 minutes until the skin cracks slightly and the almonds are golden.

   Time: PT25M

   Temperature: 150°C

3. Toasting the shredded coconut

   After the almonds, add the shredded coconut to the same tray and leave for another 5 minutes until a lightly golden hue is achieved.

   Time: PT5M

   Temperature: 150°C

4. Preparing the caramel

   In a saucepan, pour the white sugar and heat over medium‑high heat. As soon as the sugar starts to melt, add the water, then let the caramel turn an amber colour without stirring.

   Time: PT5M

5. Coating the almonds with caramel

   Pour the hot caramel over the toasted almonds, stir quickly to coat them, then spread on the tray to let harden for 5 minutes.

   Time: PT5M

6. Blending the caramelised almonds

   Transfer the cooled almonds to the blender bowl. Blend on low speed until the almonds release their oil and form a coarse paste.

   Time: PT5M

7. Incorporating the coconut oil

   Add the melted coconut oil to the almond mixture and continue blending until a smooth texture is achieved.

   Time: PT2M

8. Adding the remaining ingredients

   Pour in the melted white chocolate, the toasted coconut, coconut sugar, milk powder and fleur de sel. Blend until the spread is homogeneous and glossy.

   Time: PT5M

9. Rest and texture setting

   Transfer the spread into an airtight jar. Let cool at room temperature then place in the refrigerator for at least 3 hours so the texture densifies.

   Time: PT3H

10. Cleaning

    Wash the blender, saucepan, tray, utensils and scale.

    Time: PT15M

Nutrition Facts

Calories

586

Protein

2.5 g

Carbohydrates

70 g

Fat

25 g

Fiber

2 g

Ingredient Substitutions

• Instead of Whole almonds with skin: Blanched almonds, Hazelnuts
• Instead of White chocolate: Milk chocolate, Very mild dark chocolate
• Instead of Coconut oil: Melted butter, Neutral oil
• Instead of Shredded coconut: Coconut flakes, Coconut flour
• Instead of Whole milk powder: Skimmed milk powder, Almond milk powder
• Instead of Granulated white sugar: Cane sugar, Coconut sugar (for caramel)
• Instead of Coconut sugar: Brown sugar, Honey
• Instead of Fleur de sel: Sea salt

Equipment Needed

• Oven
• Baking sheet
• Saucepan
• Blender (or food processor)
• Silicone spatula
• Mixing bowl
• Kitchen scale

Critical Steps — Do Not Skip

• Toast the almonds until the skin cracks (do not burn).
• Achieve an amber caramel without overcooking.
• Blend the almonds long enough to release their oil.

Chef Tips from the Video

• Blanching the almonds (immerse them for 1 minute in boiling water, cool, remove the skin) yields an even smoother spread.
• Use high‑quality white chocolate (≥30 % cocoa) to avoid an overly sweet taste.
• Add a hint of vanilla or orange zest to vary the flavours.

Troubleshooting

Storage

Refrigerator: Store in an airtight jar for up to 2 weeks.

Freezer: Can be frozen for up to 2 months; thaw in the refrigerator before use.

Room temperature: Not recommended, the spread can become rancid.

Make-Ahead Tips

• Prepare the caramel and let it cool before using.
• Toasted almonds can be kept for 1 week in an airtight jar.
• The spread can be made the day before and simply refrigerated.