Ever since trying almond butter for the first time last year I have become obsessed. Whenever there is an opportunity to add it to a dish, it is there. I find it’s a great addition to granola bars, cookies, brownies, nut balls and on top of my oats in the morning.
I find it fascinating to see the almonds go through the different stages. Initially it will resemble almond meal, then it will clump together, before rolling into a ball and eventually turning into a creamy butter.
It’s important to have a heavy duty food processor when making this almond butter. If you don’t, it may overheat and stop working.
This nut butter will store in a glass jar for up to 2 weeks in the pantry.
Chocolate almond butter
Makes 2 cups
- 3 cups raw almonds
- 2 TBSP cacao powder
- Place almonds in a food processor and process for 20 minutes, stopping to scrape down the sides every minute or so.
- Add cacao powder when almonds become creamy and process until smooth.
- Scoop chocolate almond butter into a clean glass jar with a lid. Enjoy!
Have you tried almond butter before?