DIY Chocolate Almond Butter

Ingredients

Servings

8 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

300 g

Almonds

(activated) see note, weigh before soaking in water

10 g

Cacao Powder

30 mL

Almond Oil

(optional)

1 pinch

Salt

20 g

Honey

Cooking Instructions

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Step 1

Place the Activated Almonds (300 g) , Cacao Powder (10 g) , Salt (1 pinch) , and Honey (20 g) into a food processor

Step 2

Turn on high and blend, stopping and scraping the sides of the bowl a few times. When a paste starts to form, slowly add the Almond Oil (30 mL) , 1 tbsp at the time. (NOTE: if you have a very powerful food processor, you might not need to add the oil, so wait and see).

Step 3

Taste the chocolate butter and add more honey if you think it is too bitter. I found that just 1 tbsp of honey was enough to cover up the bitterness of the cacao, but this is my personal taste. Adjust based on your tastes.

Step 4

Pour the nut butter into clean jars and store in your fridge for up to 1 month.