Almond Butter Recipes

Paleo Almond Butter Banana Chocolate Chip Muffins

Author: Rachel Conners

Serves: 12 muffins


3­4 medium bananas (1⅔ cups mashed or 380 grams)
3 eggs, room temperature
3 tablespoons coconut oil, melted
1 teaspoon vanilla extract
⅓ cup (100 grams) almond butter + ¼ cup almond butter, divided
⅓ cup (50 grams) coconut flour
¾ teaspoon baking soda
¾ teaspoon baking powder
¼ teaspoon salt
4 oz. dark chocolate, chopped

1. Line a 12 pan muffin tin with paper liners and preheat the oven to 350ºF.
2. In a large bowl or mixer, combine the mashed bananas, eggs, coconut oil, vanilla extract and ⅓ cup almond butter until fully combined.
3. Add the coconut flour, baking soda, baking powder, and salt to the wet ingredients and mix well. Fold in the chocolate chunks.
4. Add 1 tablespoon of batter to the bottom of each pan. Add a heaping teaspoon of almond butter to the center of each muffin. Divide the remaining batter evenly into the muffin cups, about another tablespoon of batter. Top with more chocolate chunks if desired.
5. Bake in the preheated oven for about 20 minutes. A toothpick inserted into the center should come out clean.
6. Remove from oven and allow to cool on a wire rack for about ½ hour. Flip out onto a cooling rack to finish cooling.
Notes To keep the muffins Paleo and refined sugar free, use Paleo­friendly chocolate.

Recipe was created by



Perfect Paleo Chocolate Chip Cookies (grain-free, gluten-free, dairy-free)

  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 8 huge bakery-style cookies


  • 1 cup (100 grams) blanched almond flour
  • 1/4 cup (32 grams) coconut flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons (84 grams) coconut oil or unsalted butter, room temperature (if your coconut oil is a little melty, put it in the fridge for about 10-20 minutes or until firmer, like softened butter. If you use slightly melted coconut oil, the dough will be greasy and the chocolate chips will be hard to incorporate.)
  • 3/4 cup (150 grams) coconut sugar or brown sugar
  • 6 tablespoons (98 grams) natural almond butter, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 large egg, room temperature
  • 1 1/4 cups (213 grams) semi-sweet chocolate chips, divided (make sure to use paleo-friendly chocolate chips, if desired)


  1. In a medium mixing bowl, stir together the almond flour, coconut flour, baking soda and salt. Set aside.
  2. In a large mixing bowl with an electric hand mixer or using a stand mixer, beat together the fat and sugar at medium speed until well combined, about 1 minute. If you use coconut oil, it may not come together easily. If that’s the case, use your hands to combine it and then beat another 20 seconds.
  3. Beat in the almond butter and vanilla extract on medium speed and mix until combined. Beat in the egg on low and mix until well incorporated. Stir in the flour mixture until well combined. Then stir in 1 cup (170 grams) chocolate chips. If you used brown sugar, skip to the next step. If you used coconut sugar, place the bowl in the refrigerator for about 1 hour or until the dough is firm.
  4. Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper.
  5. Roll the dough into 8 (75-gram) balls and place the remaining 1/4 cup (43 grams) of chocolate chips on the top and on the sides of the dough balls. You can also roll them into smaller balls but then you need to adjust the baking time. Place 3″ apart on the prepared baking sheet. Press the cookies down lightly with the palm of your hand.
  6. Bake for 11-14 minutes (if using coconut sugar) or 14-17 minutes (if using brown sugar) or until the surface of the center of the cookies no longer appears wet. They’ll be very soft but will continue to cook as they sit on the cookie sheet.
  7. Let cool completely on the baking sheet. Store in an airtight container for up to 3 days.


  • For paleo: use coconut sugar, coconut oil, and paleo chocolate.
  • For dairy-free: use coconut oil and dairy-free chocolate.


Recipe was created by:


Simple Paleo Almond Butter Cookies

Cook Time – 10 minutes


1 cup all-natural almond butter
1 egg, beaten
1/2 teaspoon vanilla extract
1/2 cup coconut palm sugar


  1. Preheat oven to 350°F.
  2. In a medium-sized bowl, cream together the almond butter, the egg, and the vanilla extract until smooth. Fold in the coconut sugar and blend until combined.
  3. One heaping tablespoon at a time, roll the dough into one-and-a-quarter-inch balls, and place on a cookie sheet. Using the base of your palms or a fork, slightly flatten the balls slightly to about a half-inch thick.
  4. Bake for eight to 10 minutes, or until the edges begin to brown.
  5. Remove the cookies from the oven and allow them to cool on the cookie sheet for at least 10 minutes before transferring to a cookie rack.


2 ripe bananas
2 cups rolled oats
¼ cup almond butter (or peanut butter, or your favorite nut butter)
¼ cup honey
2 tablespoons mini chocolate chips
½ teaspoon cinnamon


  1. Mash up the bananas in a large mixing bowl.
  2. Stir in the rolled oats, almond butter, honey, miniature chocolate chips and cinnamon.
  3. Scoop about 2 tablespoons of the mixture and roll into a 1-inch ball. Repeat with the rest of the mixture.
  4. Refrigerate for 2 hours, allowing the oats enough time to soften.
  5. Store the energy bites in the refrigerator.

Frozen Banana Bites

Author: Kami –

  • 3-4 bananas
  • ½ bag Good Life Chocolate Chips
  • Almond Butter
  1. Slice up a few bananas.
  2. Spread a little almond butter on half of the small banana slices.
  3. Sandwich the slices with another small banana slice on top in similar size.
  4. Flash freeze the little banana bites for 15 to 20 minutes.
  5. While the banana bites are in the freezer, melt the Good Life chocolate chips in the microwave in a glass bowl for a minute or two, stir the chocolate until smooth.
  6. Now you are ready to dip. Using a small pair of tongs, dip each little banana bite into the warm melted chocolate. The tongs help to grip the bananas, as they tend to be slippery. Place the banana bites on a half pan on top of a piece of parchment paper (for easy cleanup),
  7. Freeze the banana bites for 30 minutes or until the chocolate has solidified.
  8. Once frozen move to a plastic air tight container and keep in the freezer.
  9. Enjoy!

Recipe by NoBiggie at­banana­bites/


Prep Time: 5 mins
Cook Time: 
Total Time
Makes 1 brownie pan
Serves: 4
  • ¼ cup + 2 tbsp non dairy milk
  • 2 tbsp maple syrup
  • ½ cup coconut sugar
  • 1 tbsp flax seed meal
  • 1.5 to 2 tsp vanilla
  • ¾ cup almond butter or peanut butter or other smooth nut butter
  • ½ cup oat flour (use certified gf if needed, or use other flours of choice)
  • ¼ cup almond flour
  • 2 tbsp coconut flour
  • 2 tbsp starch (arrowroot or cornstarch)
  • ¼ tsp salt
  • ¼ tsp baking soda
  • ¼ tsp or more cinnamon
  • ½ cup or more vegan chocolate chunks and chips ( I add both)
  1. Preheat the oven to 350 degrees F.
  2. In a bowl, warm the non dairy milk until hot. Add the rest of the wet ingredients and mix well until smooth. It will take a minute or so for the nut butter to mix in. (Warm the nut butter before adding so it mixes in quicker).
  3. In another bowl whisk all the dry ingredients. Add to wet and mix in. Fold in the chocolate chunks and chips
  4. Drop the batter on parchment lined pan (8 by 8 inch brownie pan). Spread using oiled hands or spatula. Sprinkle some chocolate chips on top and press in (optional).
  5. Bake for 22 to 24 minutes. (or until a toothpick an inch from the edges comes out almost clean). Cool for 15 mins then remove from the pan. Cool for another few minutes before slicing. Store on the counter for a few days.

To make regular blondies, use 1 cup of spelt, wheat or all purpose flour (to replace the oat, almond, coconut flours and starch)

Note: Nut Butters vary in moisture. Flours also vary in terms of absorption. If you change something in the recipe, add ¾ cup total flour(dry) to the wet mix and mix in and fold in more flour 1-2 tbsp at a time until the consistency is a stiff batter.

Almond Flour Bars – Gluten Free Bars
  • 1 cup almond flour
  • ¼ tsp salt
  • ½ tsp baking powder
  • ¼ cup apple sauce
  • ½ cup nut butter, almond or peanut
  • ¼ cup + 1 tbsp honey
  • ½ cup pecans or walnuts, chopped
  • ½ cup mini chocolate chips
  • 2 tbsp flax seeds
To Sprinkle
  • mini chocolate chips
  • sweetened shredded coconut
  1. Preheat the oven to 350 F degrees.
  2. Line a 8X8 square pan with parchment paper or spray it with a non-stick cooking spray. Set aside.
  3. Mix almond/peanut butter, honey, apple sauce and salt in a bowl.
  4. Add flour, baking powder, chopped pecans, flax seeds and mini chocolate chips to the wet ingredients and mix.
  5. Pour the mixture into the prepared baking pan.
  6. Sprinkle with mini chocolate chips and sweetened shredded coconut. Press them lightly with a spoon or use your hands.
  7. Bake at 350 F degrees for 20-25 minutes, till edges are golden brown in color.
  8. Cool completely before cutting into bars.
  9. Bars will be very soft initially but will harden over time.
No-Bake Energy Bites

Prep Time: 10 minutes
Total Time: 20 minutes
Yield: About 20


  • 1/2 cup creamy peanut butter
  • 1/3 cup honey
  • 1 tsp vanilla extract
  • 1 cup old-fashioned oats (raw)
  • 2/3 cup toasted, sweetened shredded coconut
  • 1/2 cup ground golden flaxseed meal (I used Bob’s Red Mill)
  • 6 Tbsp chocolate chips (next time I’ll use minis)


  • In a mixing bowl, stir together peanut butter, honey and vanilla extract. Add remaining ingredients and stir until evenly coated. Transfer mixture to refrigerator or freezer and chill until set (I actually cheated here and shaped mine before chilling with damp hands but I think chilling would make it easier to shape them).
  • Remove from refrigerator and shape into 1-inch balls. Store in refrigerator in an airtight container.
Recipe Source: adapted from Smashed Peas and Carrots
Prep time: 
Total time: 
Made with only 3 ingredients, this easy to make dessert is gluten free, grain free, paleo friendly, vegetarian and vegan.
Author: Isabel @
Serves: 12-14

  • ½ cup almond butter
  • ¼ cup + 2 tbsp coconut flour
  • ½ cup chocolate chips
  • Sea salt, for topping
  1. In a medium bowl, mix almond butter and coconut flour until a thick paste forms.
  2. Scoop a heaping teaspoon of the mixture onto a baking sheet covered with parchment paper and form into a ball using your fingers. Continue until all the mixture is used.
  3. Place the baking sheet into the freezer for 20 minutes.
  4. With 2 minutes left, melt the chocolate chips in a microwave-safe bowl in 30 second increments until the chocolate is completely melted.
  5. Using a spoon, dunk the frozen almond butter bites into the melted chocolate, making sure to fully cover every side.
  6. Place the chocolate covered almond butter bite back onto the parchment paper and top with some sea salt.
  7. Repeat steps 5 and 6 until all almond butter bites are coated in chocolate.
  8. Place the bites back into the freezer for 10 minutes.
  9. Enjoy!
Prep time:
Total time:
Author: Isabel @

Serves: 12

  • 1¼ cup Enjoy Life Mega Chunks semi-sweet chocolate
  • ¼ cup almond butter
  • 1 tbsp + 1tsp dried blueberries
  • 1 tsp dried cranberries
  • Sea salt
  1. Line a mini muffin pan with 12 muffin liners.
  2. Pour chocolate chunks into a microwave-safe bowl.
  3. Heat chocolate in microwave in 40 second intervals, stirring in between each interval, until the chocolate is fully melted and smooth.
  4. Pour a spoonful of melted chocolate into each muffin liner, making sure that the bottom of each liner is fully covered.
  5. Place the muffin pan in the freezer for 5 minutes.
  6. Add 1 tsp of almond butter into each cup.
  7. Add the dried fruit on top of the almond butter – about 4 dried blueberries and 1 dried cranberry per cup.
  8. Reheat the remaining chocolate in the microwave in 40 second intervals until it is fully melted and smooth.
  9. Top each cup with enough melted chocolate to fully cover the almond butter and dried fruit.
  10. Top each cup with a pinch of sea salt.
  11. Place the muffin pan in freezer for 10 minutes.
  12. Remove from the freezer and enjoy!
The cups can be stored in the fridge for up to two weeks.
Serves: 8-12
  • 1 C berries (fresh or frozen)
  • 1½ Tbsp chia seeds
  • 2 Tbsp honey
  • ½ cup almond butter
  • ½ cup coconut oil
  1. First make the jam. Put the berries in a medium sauce pot with a few tablespoons of water, and bring to a simmer over medium heat. Once they are soft, remove from heat and mash the berries with the back of a fork. Stir in 1 Tbsp honey to the cooked down berries (you can omit this if you want), and then stir in the chia seeds. Place in the fridge or freezer to set.
  2. Meanwhile, melt the coconut oil using a double boiler method or in the microwave. Stir 1 Tbsp honey and the almond butter into the melted coconut oil.
  3. Arrange 8-12 small cupcake liners in a cupcake pan or just on a regular pan. Spoon a thin layer of the almond butter mixture into the liners. Place in the freezer for a few minutes or until they have set.
  4. Once set, spoon a bit of the jam into the center of each of the cups, leaving a bit of space around the edges. Then spoon more of the almond butter mixture into each of the cups, covering the tops and all round the sides of the jam.
  5. Place in freezer to set (probably at least 15 minutes).
  6. Store in the fridge or freezer.

Prep Time: 1 hour
Cook Time: 12 min
Total Time: 1hr, 12 min
Yields 15


  • 1 cup almond butter (natural – creamy or chunky work, but be sure to drain oils)
  • 1 egg (chia egg for vegans -> see notes)
  • 1 cup banana chips (about 3/4 cup ground)
  • 1/4 to 1/3 cup coconut sugar
  • 1 tsp vanilla extract
  • dash of cinnamon
  • 1 tsp baking powder
  • 1 tbsp molasses (optional but helps with keep batter together and sweetness)
  • 1/2 tsp sea salt.


  1. Grind you banana chips in a food processor or blender. This is going to replace the extra sugar needed to make flourless cookies. This will make around 3/4 cup ground banana chips.
  2. Next add banana chips and the rest of your ingredients in a bowl. Mix well.
  3. Then you want to chill the dough/batter in the fridge for 1-2 hrs. This is crucial.
  4. After the dough hardens, you can then scoop in onto a baking sheet and press each cookie flat with a fork.
  5. Bake at 350F for 9-11 minutes. Longer if you want extra crispy. 8 minutes if you want soft.
  6. If you are using chia egg, you will need to bake around 12 minutes or so.
  7. Let cool completely before touching the vegan cookies
  8. Makes 14-15 cookies.


If you are using chia egg, combine 1 tbsp ground chia with 2 tbsp water. Let it sit for 15-20 minutes until an “egg” is formed. then add that to your almond butter batter before chilling dough. Be sure not to overbake or they will burn on bottom. Check at 10 minutes then at 12 minutes when cooking.

Mocha Almond Fudge – Paleo & Vegan
Prep time: 
Cook time: 
Total time: 
Dark Chocolate mocha almond fudge thats easy to make, paleo, and vegan. Its also peanut free and contains no refined sugar or artificial ingredients.
Author: Michele
Serves: 8 x 8 inch pan
Almond Butter Mixture
  • ½ cup smooth almond butter
  • 2 tbsps coconut oil, melted and cooled
  • 2 tbsp organic coconut sugar
  • 1 tsp organic almond extract – you can also use vanilla, though it will change the flavor
Chocolate Candy Mixture
  • 1 cupEnjoy Life dark chocolate chips – or preferred brand
  • ¼ cup organic coconut oil
  • ¼ cup organic full fat canned coconut milk
  • ¼ cup organic coconut sugar
  • 2 tbsp instant coffee crystals
  • ⅓ cup finely chopped raw almonds*
  • pinch of fine grain sea salt*
  1. In a medium bowl, combine all ingredients for the Almond Butter Mixture and stir until smooth. Set aside.
  2. In a small saucepan over low heat, combine all ingredients for the Chocolate Candy Mixture while stirring continuously.
  3. Once melted, thick, and shiny, remove from heat and allow to cool a few minutes.
  4. Transfer all of the almond butter mixture into the chocolate candy mixture and stir well with a soft spatula, scraping the sides to fully incorporate all the ingredients.
  5. When the entire mixture is well combined and smooth, spread it evenly into a parchment paper lined 8 x 8 baking dish. Scrape the sides of the saucepan to get every last drop! If adding the chopped almonds, sprinkle them over the top and gently swirl them in with a knife or spatula, then sprinkle the pinch of sea salt over the top.
  6. Cover with plastic wrap and let chill in the refrigerator for 3 hours or in the freezer for an hour until firm. Cut into squares and enjoy!
White Chocolate Almond Butter Squares


  • 1 cup (2 sticks) butter, melted
  • 1 cup almond butter
  • 1 cup graham cracker crumbs (grind your own with 8 full crackers, or use the boxed kind)
  • 1 16 oz package of confectioner’s sugar
  • 1 12 oz bag of white chocolate chips

1.In the bowl of a food processor put the crumbs, sugar and almond butter. Pour in the melted butter and process till smooth.
2. Spread it out in a 9×13 pan.
3. Melt the white chocolate and spread it out over the nut butter layer. Work quickly because the chocolate starts to set up right away.
4. Let it set for an hour before cutting it into squares.

Apple Cinnamon Cookie Energy Bites
Serves: 2 dozen
  • 2 cups old-fashioned oats
  • ¼ cup ground flaxseed
  • ¾ teaspoon cinnamon
  • ½ cup almond butter
  • ¼ cup plus 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 1 cup (not packed) grated apple (about 1 medium)
  1. In a large bowl, stir together the oats, flaxseed, and cinnamon. In another bowl or a liquid measuring cup, stir together the almond butter, honey, vanilla, and pinch of salt until well combined. Pour over the oat mixture and stir until everything is evenly coated. (I use my hands at the end to make sure everything is well mixed.) Stir in the grated apple.
  2. Scoop the mixture into tablespoon-sized portions (I use my small cookie scoop), and use your hands to squeeze it together into a ball. Slightly wet hands will help to keep the mixture from sticking.
  3. Store the energy bites in an airtight container in the refrigerator. They will keep for 3-4 days. Enjoy!
Nutrition Information
Serving size: 2 bites Calories: 218 Fat: 10 g Saturated fat: 1 g Carbohydrates: 29 g Sugar: 9 gFiber: 5 g Protein: 7 g

The recipe was created by <-check them out for more delicious recipes.

Healthy Chocolate Banana Ice Cream
Prep time:
Total time:
This chocolate banana ice cream uses only frozen bananas, almond milk, cacao powder and almond milk. It has no added sugar, no dairy and tastes amazing! Feel good about serving it to your kids or treat yourself to a bowl.
Author: Brittany Mullins
Serves: 2 servings
  • 3 frozen bananas, chopped into chunks
  • ¼ cup Chocolate Unsweetened Almond Breeze Almondmilk
  • 1 Tablespoon almond butter
  • ½ Tablespoon cacao powder (or cocoa powder)
  • ½ Tablespoons cacao nibs or mini chocolate chips (optional)
  1. Place bananas, almond milk, almond butter and cocoa powder into a food processor.
  2. Pulse/process until smooth and creamy. You may need to turn off the motor and stir the mixture a couple times while processing.
  3. Add in cacao nibs or chocolate chips (if using) and pulse once more. Scoop/spoon ice cream in to a bowl and enjoy!
If you want to be able to scoop the ice cream put it into a deep container and place it in the freezer for an hour or so. It will harden up and you should be able to scoop it like regular ice cream. If you let it harden overnight it will be too hard to scoop right away. Simply bring it out of the freezer and let it thaw 10 minutes or so before scooping.
Nutrition Information
Serving size: ½ of recipe Calories: 240 | Fat: 7g | Carbohydrates: 47g | Sugar: 24g |Fiber: 7g | Protein: 5g

The recipe was created by <-check them out for more delicious recipes.

Blueberry Paleo Waffles
Made with almond butter and just a tiny bit of coconut flour. No sugar, gluten, grains or dairy!
  • 2/3 cup natural creamy almond butter
  • 2 eggs
  • 1/2 banana, mashed
  • 1/4 teaspoon almond extract
  • 1/2 tablespoon coconut oil, melted and cooled
  • 1/3 cup unsweetened almond milk
  • 1 tablespoon coconut flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/8 teaspoon salt (only if your almond butter isn’t salted)
  • 2/3 cup fresh or frozen blueberries
  1. Preheat waffle iron and spray with nonstick cooking spray. In a large bowl, whisk together almond butter, eggs, banana, almond extract, coconut oil and almond milk until well combined and there aren’t any large lumps.
  2. Stir in coconut flour, baking soda, cinnamon and salt; mix until well combined. Gently fold in blueberries.
  3. Spoon batter into waffle iron and cook until steam stops and waffles are golden brown and slightly crispy on the outside. Repeat with remaining batter. Recipe makes about 3 belgian waffles. Serving size = 1/2 belgian waffle.

Recipe by: Monique Volz // Ambitious Kitchen

Photography by: Sarah Fennel // Broma Bakery

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Clean Eating Almond Butter Fudge

Total Time: 5m
Yield: 8-13 servings


  • 1/2 cup almond butter OR allergy-friendly alternative
  • 2 1/2 tbsp virgin coconut oil (25g) or coconut butter
  • optional 2 1/2 tbsp liquid sweetener of choice*
  • optional: a few drops maple extract


*To sweeten, you can use maple syrup, agave, honey (non-vegan), stevia drops, etc. I actually really like this without any sweetener at all, and if you’re the kind of person who eats peanut butter from the jar, you might also like it unsweetened.

Be sure that you like the taste of whatever coconut oil you are using. My favorite brand is Whole Foods 365 Organic Virgin Coconut Oil; I’ve found some other brands to have a smoky flavor I’d rather not add to a dessert. To Make: Combine the almond butter and coconut oil or coconut butter, and gently warm until the nut butter is easily stir-able and the coconut oil is liquid. Stir in the sweetener if desired, then spoon into a plastic container or candy molds. Freeze a few hours until solid, and store leftovers in the freezer.

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