Homemade creamy and sweet almond butter flavoured with dark cacao powder.
Creamy and slightly sweet chocolate almond butter, all natural and healthy. As for the espresso almond butter, we need to use activated almonds. So soak your almonds in clean water overnight, then rinse them, peel off their skin, dry them and lightly toast them in the oven at 120 C for about 20 min.
As we are using dark cacao powder, in order to avoid the nut butter to be bitter I have added a tbsp of honey, but this is optional, though I do recommend to add it. For vegan option use maple syrup.
Try to use a powerful food processor, or the blending will take some time. You will also need to stop and stir with a spatula a few time in the process.
- 300 g activated almonds (weight them before soaking them in water)
- 2 tbsp dark cacao powder (@alcenero)
- 2-3 tbsp almond oil (optional)
- a pinch of salt
- 1 tbsp honey
Place all the ingredients into a food processor
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, 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).
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 tastebud.
Pour the nut butter into clean jars and store in your fridge for up to 1 month.
This is delicious spread on toast or used as filling for cakes of pancakes!
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