Chocolate Almond Butter

I absolutely love nut butters – they are versatile, they are creamy, they are the boom! When I say they are versatile I mean you don’t have to limit yourself just to p&j toast. I put nut butters on slices of apples sprinkled with cinnamon, on sweet potatoes in any form (don’t knock it till you try it!), on broccoli, in my cream of rice and in my oats, in my chai coffee shake, in home-made muffins and of course, let’s not forget my pancakes!! You can put it on and in virtually anything and it will work, I promise!

So in light of rising almond butter prices and shrinking jars I have started making my own almond butter – other nut butters quickly followed – my favourite after almond is cashew butter. So creamy and silky! But be careful because it is predominantly a fat source so a little will cost you a lot. I always measure my nut butters, but let’s be honest, who doesn’t lick the spoon 😉 Here is my very simple recipe I made today. I’m not even sure if it deserves to be called a recipe, there is really not much to it. It’s more time consuming than anything else. Oh yes, it takes a while, but if you have a good food processor you are set.

 
Chocolate Almond Butter
 
Author: 
Nutrition Information
  • Serving size: 10g
  • Calories: 62
  • Fat: 5.4
  • Saturated fat: 0.9
  • Unsaturated fat: 4.2
  • Carbohydrates: 2.2
  • Sugar: 0.4
  • Sodium: 0.1
  • Fiber: 1.2
  • Protein: 2.1
Recipe type: Snack, spread, nut butter
Cook time: 
Total time: 
Always handy to have in the fridge and keeps you at peace knowing there is no added hydrogenated oils in it, yuck.
Ingredients
  • 437g Raw Almonds
  • 30g Coconut Oil
  • 5g Unsweetened Cocoa
  • 10 drops of plain stevia
Instructions
  1. Process almonds in a food processor for a good 20-30 minutes stirring occasionally until smooth consistency.
  2. Add coconut oil, cocoa and stevia and process until incorporated well.
  3. Voilà!
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This is what your almonds are going to look like after a 2 minute spin in the food processor. It’s a long way away from the final product, but it is so worth it.
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After a while you’ll notice the almonds getting finer and finer. At this stage they almost remind me of almond meal. You’ll notice that the mixture will start sticking to the walls of your food processor, this is when you need to scrape the walls every so often and stir.
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I thought this was a cool shot to be able to get with a cellphone camera! And it demonstrates perfectly what is happening with your almond mass, the middle is getting much more action and therefore is getting smoother by the minute.
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Nope, still very much grainy after giving it a stir, so the top goes on for more grinding.
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But see how the different layers keep changing? The bottom, closer to the blade is getting lumpy, whereas on the sides it is still very grainy.
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We’re getting close, really close! At this point you will find the mixture very hard and lumpy. It sticks together making the impression that you have less than what you have started with.
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There is the lump, nice and shiny and moldable. This is on the right track – worry not! You might be thinking something is wrong, but this is all good.
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See! I told ya! Now we’re talking. If you dip your spoon in it now you will know for sure that all along it was slowly getting to this point.
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And time for weighing and putting away. I didn’t have a fancy jar on hand so I just used a glass container – same one I put my lunch in 🙂
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Who needs commercially made protein peanut butter when you can have Chocolate Almond Butter made with 3 ingredients!
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Even though it is smooth almond butter there is plenty of crunch in it! Just the right amount !
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Couldn’t resist taking it out in the sun after we have had some chilly, rainy, foggy days.
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And for some beautiful blue skies trying desperately to grace us with their presence.

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6 Comments

  1. Yum!! I made almond butter one time (with cocoa and coconut) and then never again because it made my food processor burning hot! What food processor do you have? I am in the market for a new one.

    1. Dylan, I’m not sure if the cocoa powder (or coconut) is to blame for the motor running hot in your food processor. For me, the magic lies in letting the food processor rest a bit during the process. So, I’ll usually will do this process of nut butter making a multi-step process. Because truth be told the machine does get hot and will even shut off if overheated and there is no remedy to that, other than taking it in steps.

      I am using Kitchenaid 13-cup food processor: https://www.amazon.ca/gp/product/B00ECX7E6Y/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1

      I have been very happy with it, have been using it for 2 years now and up until last week I had no complaints. However, during my usual cashew butter making (no extras, just nuts and coconut oil) the blade “finally” gave out and I had to order a replacement. Other than that the machine is a life saviour. Use it daily. You can get them on ebay way cheaper than amazon, BTW. Good luck.