Dark Chocolate Almond Butter



2 cups raw almonds or hazelnuts

4 ounces dark (or milk) chocolate

1 teaspoon coconut oil (this can be found near the olive oils at many grocery stores)

1/4-1/2 teaspoon course sea salt (fleur de sel)

1/2 teaspoon pure vanilla


Roast the raw nuts by placing them on a cookie sheet and baking them in a 350 degree oven for 10-15 minutes. Stir occasionally to keep them from burning.

Place the warm nuts and the coconut oil into a food processor and grind them until they’re as fine as possible. Then grind them some more. When you will see the texture change from crumbly to buttery (after about 5 minutes) you’re almost there.

Place the chocolate bar into a microwave safe dish and heat on high for 1 minute. It won’t look melted when you take it out, but stir it and watch the magic. Put it back in for another 30 seconds until it’s smooth. Add the melted chocolate, sea salt and vanilla to the nut mixture and blend until smooth. There will be small pieces of the nuts visible.

Pour into small glass jars. The consistency will be fairly thin at this point, but after a few hours in the refrigerator it will thicken. Bring it back to room temperature for perfect speadability.