Dark Chocolate Almond Butter Recipe
This Dark Chocolate Almond Butter recipe is an amazing addition to any snack! Try this fun twist on a classic and enjoy!
Ingredients:
- 2 cups sprouted almonds (or dry roasted almonds)
- 3.5 ounce dark chocolate bar, minimum 72% cacao
- 2 tsp coconut oil
- ½ tsp sea salt
- coconut sugar, to taste
Directions:
- In a small sauce pan or double boiler, melt the dark chocolate and coconut oil. Set aside.
- In a food processor, add almonds and pulse until almonds are a fine meal. Turn on food processor to high until the almonds begin to break down into a butter consistency.
- Add in melted chocolate mixture and sea salt and continue processing until a smooth creamy texture is achieved.
- If desiring more sweetness, add in coconut sugar one teaspoon at a time.
- Pour in jars and serve immediately or store in the refrigerator.
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You certainly can! Just be sure to leave out the honey or swap it for stevia.
I use white raw honey is that hi in sugar in take
I used pure cacao and monk fruit as a sweetener. Yum!
Can you use any other sugar,
For how long can we keep this in fridge?
Hi Ben, I haven’t tried keeping this for that long, but you can probably keep the dark chocolate almond butter in the fridge for up to a month.
Can I leave the mixture out in a jar in my cupboard? Wouldn’t storing it in the fridge make it hard?
How much B17 is in one Tablespoon?
Yes., Tks. Will definitely make this easy recipe. Sounds yummy and extremely nutritious.
Shanta, I’m happy to hear that. I hope you enjoy!
I’m confused about the sprouting part. Do you pulse the stem and leaves of the sprouts? Or do you pick them off?
Dark Chocolate anything
I’ll definitely be making this today! Sounds so yummy!!