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Author:
Kevin Curry
Dark Chocolate Almond Butter
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Nutrition per serving
Dark Chocolate Almond Butter
Ingredients
Substitution
Note
- 3 cups raw almonds
- 1 1/2 tablespoons vanilla extract
- 4oz dark chocolate (sweetened with coconut sugar)
- pinch of sea salt
Steps
Step 1
Set oven to 350F / 177C.
Step 2
Spread almonds on a baking tray with NO parchment or foil.
Roast for 7 – 8 minutes, then remove and shake the tray to flip the almonds, then bake again for an additional 6 – 8 minutes, being careful to make sure the almonds do not burn. Once finished, set aside to cool ONLY for about 5 minutes.
Step 3
Melt the chocolate in the microwave by gradually warming it. Microwave for 25 -30 seconds, stir, then repeat until the chocolate is smooth.
Step 4
Place the almonds in a food processor and process for 1 minute, then stop. Use a spatula to scrape down the sides. Repeat this until the almonds turn into smooth butter, about 5 minutes.
Step 5
Add the vanilla and dark chocolate to the food processor and a generous pinch of sea salt. Process one final time until smooth.
Step 6
Store in an airtight jar or container. I like to keep mine in the fridge but you can store it in the pantry. Should last for 1 – 2 months.
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Dark Chocolate Almond Butter
Kevin Curry
INGREDIENTS
- 3 cups raw almonds
- 1 1/2 tablespoons vanilla extract
- 4oz dark chocolate (sweetened with coconut sugar)
- pinch of sea salt
INSTRUCTIONS
-
Set oven to 350F / 177C.
-
Spread almonds on a baking tray with NO parchment or foil.
Roast for 7 – 8 minutes, then remove and shake the tray to flip the almonds, then bake again for an additional 6 – 8 minutes, being careful to make sure the almonds do not burn. Once finished, set aside to cool ONLY for about 5 minutes.
-
Melt the chocolate in the microwave by gradually warming it. Microwave for 25 -30 seconds, stir, then repeat until the chocolate is smooth.
-
Place the almonds in a food processor and process for 1 minute, then stop. Use a spatula to scrape down the sides. Repeat this until the almonds turn into smooth butter, about 5 minutes.
-
Add the vanilla and dark chocolate to the food processor and a generous pinch of sea salt. Process one final time until smooth.
-
Store in an airtight jar or container. I like to keep mine in the fridge but you can store it in the pantry. Should last for 1 – 2 months.
