Dark Chocolate Almond Butter
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Dark Chocolate Almond Butter

Submitted by: Leanne Lloyd

Prep Time: 5 Minutes

Cook Time: 15 Minutes

Servings: 20

This recipe is supposed to be used as a treat, not everyday fare. So you might want to store half of it in the freezer and half in the fridge. You will need a food processor, powerful blender, or a magic bullet for this recipe. Be sure that the appliance you use can handle dry and wet ingredients. You can use any kind of nuts you like for this recipe. Also, you can use cacao powder instead of chocolate, but you will need to up the coconut oil content quite a bit.


    3 oz. chocolate

    2 c. almonds

    1 tsp. coconut oil

    2 tbsp. honey, raw

    sea salt to taste


Begin melting your chocolate and coconut oil over medium-low heat on the stove top. You can stir and monitor while you are working on the next step. Be sure to turn down the heat to the lowest setting once the chocolate has melted.

Add your nuts to the food processor, blender, or magic bullet. Begin grinding the almonds until they reach a coarse powder consistency.

Once your almonds reach a course powder consistency you can go one of two routes: Add the chocolate mixture and grind until creamy OR grind the almonds until they are creamy and then add the chocolate mixture. Either one you choose, there will be scraping involved. I normally decide based on whether or not I forgot to melt the chocolate before grinding the almonds.

(A special note to my fellow magic bullet users: You will need to use the small cup with the flat blade to grind smaller almond portions into a coarse powder. Then you transfer the almond powder to the larger container, or pitcher, which you will use with the blender blade.)

Once your mixture starts to ball up, you are almost done. You will have to break up the ball, and keep grinding.

Once your mixture looks creamy, add the honey and salt, and keep grinding another couple of minutes.

I figured the serving data based on 1.25 cups (20 tablespoons). You may actually end up with 1.5 cups (24 tablespoons). Just in case, here are the figures for the entire recipe: 39 fat, 9 carbohydrates, 10 protein.

If you do use cocoa powder instead of chocolate blocks, or chips, then keep in mind that coconut oil is free so you won't have to worry so much about the fat content.