Chocolate Almond Butter

Chocolate Almond Butter

Note. I prefer using roasted almonds because I like their deep flavor. Buying roasted almonds saves a little bit of time, but you can always roast them at home.

Place raw almonds on a baking sheet, and roast in the oven at 350°F (180°C) for about 8 to minutes, flipping halfway through and making sure that they not burn.

Ingredients

Yields approximately 2 cups

2 cups / 10 oz / 283 gr unsalted roasted almonds

1 tablespoon extra virgin coconut oil (I used Nutiva)

2 oz / 56 gr dark chocolate (I used Dagoba)

2 tablespoons cocoa

1 tablespoon raw coconut palm sugar (I used Madhava)

1 teaspoon fine grain sea salt

¼ teaspoon vanilla extract

Directions

Add almonds to the bowl of your food processor and run continuously for 2 minutes. Stop and scrape down the sides and bottom of the bowl. At this point, the almond butter will look gritty and dry, almost like couscous.

Run the food processor continuously for another 3 minutes, then stop and scrape down the sides. At this point, the butter will start clumping together.

Run the food processor again, the nuts will start to release some of their oil, making the mass more pliable and more inclined to stay within the path of the spinning blade, so you won’t have to stop as often. Still, I recommend stopping the food processor every 3 minutes or so to give the food processor a break and to scrape the sides bottom of the bowl.

After 10 minutes, the mixture will start to look a lot more like nut butter.

Continue processing, it will take roughly 20 minutes in total to get a very smooth, creamy, and almost liquid like butter.

In the meantime, place coconut oil and chopped chocolate in a medium size heatproof bowl. Place the bowl over a pot of barely simmering water, making sure that the bottom of the bowl doesn’t touch the boiling water. Stir with a wooden spoon until chocolate and coconut oil are completely melted. Use pot holders to remove the bowl from over the boiling water. Let mixture sit for a few minutes.

Add melted chocolate, cocoa, vanilla, sugar, and sea salt to almond butter and process again until smooth.

Transfer to mason jar or container and store at room temperature or in fridge for up to 3 to 4 weeks.