RECIPE
5 INGREDIENTS4 STEPS12HR 5MIN

DIY Chocolate Almond Butter

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The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
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Homemade creamy and sweet almond butter flavored with dark cacao powder.

12HR 5MIN

Total Cooking Time

5

Ingredients
The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG
Ingredients
US / METRIC
Servings:
8
Serves 8
2 cups
(activated) see note, weigh before soaking in water
2 Tbsp
Cacao Powder
2 Tbsp
Almond Oil
(optional)
1 pinch
1 Tbsp
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Author's Notes

To activate your almonds, soak your almonds in clean water overnight. Then rinse them, peel off their skin, dry them, and lightly toast them in the oven at 250 degrees F (120 degrees C) for about 20 min.

Directions

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Step 1
Place the Activated Almonds (2 cups) , Cacao Powder (2 Tbsp) , Salt (1 pinch) , and Honey (1 Tbsp) 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 (2 Tbsp) , 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.

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