Remember when I showed you what I eat in a typical day with the Fix nutrition plan?  Well, the rice cake snack has become a daily staple for me, and I began to think:  "Why buy peanut butter when I can make my own almond butter?"  I had seen several articles and recipes online that claimed it was as easy as processing raw almonds, so I thought "why not?"  Plus, it gave me some incentive to try different flavors.  This version is tinged with toasted coconut and is worth the time it takes to prepare; trust me!

Ingredients:

• 2 cups raw almonds
• 1 cup unsweetened coconut
• 1 Tbsp pure vanilla extract
• up to 3 Tbsp coconut oil
• pinch of salt to taste

Directions:

1. Preheat oven to 325 degrees.
2. Toast almonds and coconut for 15-18 minutes or until golden and fragrant (I could smell them a room away!).  Let cool.
3. Place cooled almonds, coconut, and vanilla in the bowl of a food processor.  Process for approximately 20-30 minutes until smooth.  If needed, drizzle coconut oil to help with the processing.  Also, don't lose heart.  It may seem like it won't get smooth, but it will!  I promise.  The pic to the right was after 18 minutes for me.  Still grainy, right?  It really did get as smooth as the top pic!
4. Add pinch of salt and process another minute.  Store in an airtight container.