chocolate almond butter


Makes about 1 1/2 cups 


1/2 cup semisweet or dark (60% cocoa) chocolate chips  

2 1/2 cups whole roasted salted almonds 

1 tablespoon melted virgin coconut oil (optional)

Place chocolate chips in a small microwaveable bowl. Microwave in 20-second intervals, stirring in between intervals, until chocolate is almost completely smooth and melted. Stopping before chocolate is completely melted ensures chocolate will not burn. Stir chocolate until completely smooth. Set aside.

Add almonds to the bowl of a food processor. Process until nuts are finely ground. Continue processing until the ground almonds come together and turn into a peanut butter-like consistency, or the nuts clump together in a ball in the processor, about 5 minutes. If the nuts are still powdery, keep processing. Pour melted chocolate over ground almonds and pulse until combined. If the chocolate almond butter is too dry, add the coconut oil.

Store in the refrigerator.