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Creamy Whole30 Almond Butter Dip

Are you meal prepping your snacks for the week and looking for a way to spice up your plain ol’ almond butter? Don’t get me wrong, I love almond butter and literally eat it off the spoon, but it can get a little bit boring when you’re having it multiple times per week.

Enter my new recipe – Creamy almond butter dip! I’ve been opting for this over regular almond butter with my sliced apple (1/2 an apple is a serving) and really digging the flavor combo. It packs a ton of great flavors from the coconut cacao and cinnamon, and has some added fiber from the chia seeds.

You’ll love prepping a big batch of this and enjoying it all week long as an afternoon snack. And don’t worry, your trusty almond butter will still be there waiting for you when you’re ready to go back to it. Enjoy!

Be well, stay real — Rach

Ingredients

  • 1/4 cup almond butter

  • 1/4 cup full fat coconut milk (or coconut yogurt if you aren’t on Whole30)

  • 1 Tbsp chia seeds

  • 1 Tbsp shredded coconut

  • 1 Tbsp cacao nibs

  • 1/4 Tsp cinnamon

  • Optional for non-Whole30 peeps: 1/4 Tsp vanilla extract or 1 Tsp raw honey

Directions

  1. Begin by bringing the almond butter and coconut milk to room temp if they were refrigerated.

  2. Add almond butter and coconut milk (or yogurt) to a medium sized bowl and mix together well with a spoon or spatula (just don’t use a whisk or everything will get stuck in it!)

  3. Fold in your chia seeds, shredded coconut, cacao nibs, and vanilla or honey (if using) and enjoy! This keeps in the fridge for up to a week so feel free to make a double (or triple) batch.

Creamy Whole30 Almond Butter Dip

Whole30 Almond Butter Dip

Ingredients
  

  • 1/4 cup Almond butter
  • 1/4 cup Full fat coconut milk (or coconut yogurt if you aren’t on #whole30)
  • 1 Tbsp Chia seeds
  • 1 tbsp Shredded coconut
  • 1 tbsp Cacao nibs
  • 1/4 tsp Cinnamon
  • Optional for non-Whole30 peeps: 1/4 Tsp vanilla extract or 1 Tsp raw honey

Instructions
 

  • Begin by bringing the almond butter and coconut milk to room temp if they were refrigerated.
  • Add almond butter and coconut milk (or yogurt) to a medium sized bowl and mix together well with a spoon or spatula (just don’t use a whisk or everything will get stuck in it!)
  • Fold in your chia seeds, shredded coconut, cacao nibs, and vanilla or honey (if using) and enjoy! This keeps in the fridge for up to a week so feel free to make a double (or triple) batch.

I hope you enjoyed this recipe! If you did, I’d mean the world to me if you saved it on Pinterest, recommended it to a friend, gave me a follow on Instagram, or left a review for the recipe below! Have a question, comment, or request for an upcoming post? Drop me a line in the comments!

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