- 2 cups raw almonds
- 1/2 cup dark chocolate (I used organic dark chocolate chips)
- 1 tsp coconut oil (another oil may work too)
- 1/8th-1/4 tsp kosher salt, to taste
Thursday, April 25, 2013
Organic Dark Chocolate Almond Butter
I've been really enjoying the recipes I found at ohsheglows.com. The blogger is a vegan. I'm not, but I think her recipes are super nutritious and delicious. Here's one of my favorites...
Directions: Place 2 cups of raw, whole almonds into a food processor. Process for about 15 minutes, scraping down the sides of the bowl every minute or as necessary. It is a long process, but you don’t want to stop until you have released all the oils in the almonds and the mixture is very smooth and buttery! This took me a good 14-15 minutes.
Just before your almond butter is ready, add the 1/2 cup chocolate chips and 1 tsp of coconut oil to a small pot. Melt on low. You want to remove the pot from heat when there are still some chocolate chip clumps remaining. Don’t worry they will melt as you stir the mixture. I always take it off the heat a bit early to avoid burning the chocolate.
Add the melted chocolate to the almond butter (still in the processor) and process for a couple minutes, scraping down the sides of the bowl as necessary. Add your kosher salt to taste and process more. Scoop into a container and store in the fridge. Makes 1 & 1/4 cups, 20 one-tbsp servings, or enough to fill a 250 ml jar. Refrigerate. Note that the almond butter firms up in the fridge. Allow it to sit at room temperature to soften before using.