Chocolate almond butter

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.

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?

3 thoughts on “Chocolate almond butter

  1. Hey Emma, loving your food blog. very inspiring!! Your almond butter looks really yummy! Just wondering what food processor you use? I killed my last one trying to make peanut butter! 😦

    • Hey Elysha! I am so happy to hear you’re enjoying my blog! Thank you so much! I use a Breville Kitchen Wizz Quad which works really well. I’ve also heard that Cuisinart is a more powerful food processor – which is better for nut butters. If the food processor isn’t powerful enough it will overheat. I hope this helps! xx

  2. Pingback: Choc chip chai buckwheat pancakes with strawberries and chocolate almond butter | emma lauren

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