Chocolate Almond Butter

Chocolate Almond Butter

Growing up, Nutella probably made up about 60% of my bloodstream.

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After discovering it on holiday when I was probably about 7 or 8 years old, I became a major chocolate-hazelnut fanatic. Any available toast, waffles, pancakes or crackers were slathered with Nutella, and pfft, little Ferrero Rochers didn’t stand a chance either. Nothing was safe.

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I’ve since toned it down on the obsession as a sexy little minx named peanut butter waltzed into my life, tearing me between Nutella’s sickly chocolate loveliness and peanut butter’s thick salty loveliness. However, this doesn’t mean I can’t enjoy both or, even better, try and incorporate both into one wonderfully addictive and surprisingly nutritious spread.

Behold, homemade thick sweet and salty chocolate almond butter. I’ve made this recipe with both hazelnuts and almonds, and while I personally prefer the hazelnut version, almonds are both considerably cheaper and much easier to find in bulk, meaning I can make this stuff as often as necessary.

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If you’re a nut butter nut like myself, I urge you to try making this chocolate almond butter. It’s a perfect balance of sweetness and nuttiness, perfect for spreading, dipping, swirling or just spooning into your mouth. It’s also incredibly versatile, it can be made with just about any nuts you can find. I love spreading it thickly on toast with banana slices, or dolloping onto a big bowl of porridge in the morning, though it is equally delicious transferred straight from jar to face…

The best part is that this is such a simple recipe, it can be complete in less than 30 minutes and requires a ridiculously small amount of effort. This recipe is also incidentally completely vegan and gluten free!

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You’ll begin by roasting the almonds in the oven for about 10 minutes, this just helps release the nutty flavours. You’ll need to allow them to cool for 5-10 minutes before using them though!

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Once cooled slightly, tip the almonds into your food processor (necessary for this recipe I’m afraid) and blend for 10-12 minutes until completely broken down into a grainy paste, scraping down sides if necessary. I must warn you that this stage is a bit noisy and feels like it takes aaaaaages, but I promise your patience will be rewarded!

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To the processor add cocoa powder, maple syrup/honey, some vanilla and a little salt and blend again until smooth, adding some water if you would prefer a thinner consistency. I usually add a splash or so.

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At this stage, taste the spread, feel free to add more water, syrup, cocoa or salt to it depending on your preferences.

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Finally, spoon the gloriously thick chocolatey mixture into a jar or airtight container and store in fridge, where it will keep for up to 3 weeks. I think you’ll probably have eaten it all before then though!

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I can’t get enough of these chocolatey nut butters. This one in particular is full of natural sweetness, antioxidants and nutrients from the nuts and the cocoa, even better! I really urge you to have a go, your toast is crying out to be spread with this chocolate almond butter…

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Chocolate Almond Butter

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Chocolate Almond Butter

Sweet and salty chocolate almond butter that's as easy to make as it is to eat!

Ingredients

  • 350g whole almonds (you can find these quite cheaply in bulk online)
  • 3-4 tbsp cocoa powder or raw cacao powder
  • 6-8 tbsp maple syrup or honey
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Roast the almonds for 10 minutes at 180 degrees if using a conventional oven, or 160 degrees if using a fan assisted oven.
  2. Allow to cool for 5-10 minutes.
  3. Place almonds into food processor and blend for 10-12 minutes until completely broken down into a grainy paste, scraping down sides if necessary.
  4. Add remaining ingredients and blend again until smooth, adding water if you would prefer a thinner consistency.
  5. Taste, feel free to add more syrup, cocoa or salt depending on your preference.
  6. Spoon mixture into a jar or airtight container and store in fridge, where it will keep for up to 3 weeks.
  7. Enjoy!

*You can use hazelnuts, peanuts, cashews, pecans or any other nut you like in place of the almonds!

*The mixture will thicken in the fridge, so feel free to add water while blending in the other ingredients to ensure it isn't too stiff.

http://maverickbaking.com/chocolate-almond-butter/

 

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2 Comment

  1. This sounds amazing!! I will definitely be giving this a go ❤️

    1. Kelly Cletheroe Kelly Cletheroe says: Reply

      Thanks Lauren! I’ve been eating with pretty much everything recently, I hope you can give it a shot!

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