I have to confess that I am a sucker for the combination of nuts and chocolate. Savory and sweet is my favorite combination, and there are lots of chocolate spreads to choose from in the peanut butter aisle these days. Instead of spending more than 5 dollars on a jar loaded with artificial ingredients and trans fats, why not make your own at home? All you need are a few ingredients, a seriously powerful blender or food processor, and patience.
- 2 cups raw almonds (not roasted or salted)
- 2 tbsp. dark chocolate cocoa powder (unsweetened)
- 1.5 tbsp. honey (or other liquid sweetener, like agave or maple syrup)
- Pour almonds into food processor.
Blend, blend, blend… After a few minutes, you’ll have almond flour — this is delicious used in baked goods, but that is for another day. We’re going for almond butter!
- Around five minutes in, you’ll see it starting to clump up and work its way up the sides of the food processor. Stop blending and scrape it back down, using a spatula, as needed.
- Keep going! Eventually it will form one huge ball, and you’ll think you’ve failed, but keep going…
And eventually (mine takes about 15 minutes) it becomes beautiful, creamy, almond butter.
- Stir in cocoa and honey. Pulse until well mixed. Store in an airtight container in the refrigerator for up to a week (but mine never lasts that long).
- Serve in oatmeal, on apple slices, with pretzels — or on a spoon.
Makes approximately 1¼ cups of chocolate almond butter.
Approximate nutrition information, per tablespoon: 100 calories, 8 grams fat, 5 grams carbohydrate, 3.5 grams protein.
Fun fact: replace almonds with hazelnuts to make your own alternative to Nutella!