- Alyssa Workman
This chocolate almond butter is like Nutella but way healthier! Eat it on apples, spread it on toast, or my favorite: eat it straight off the spoon!
There's many benefits to making your own nut butter. You can control the ingredients, it's way cheaper than store bought, and it's just as delicious!
How to Make Chocolate Almond Butter
It can be made in three main steps:
- Roast the almonds. Roasting the almonds helps their natural oils release, which makes the blending process easier. After roasting them, be sure to let them cool a bit before putting them straight in the blender. It’s okay if they are still warm (just not hot). In fact, warm almonds will blend more easily.
- Blend the almonds until they are crumbly. Then, add the coconut oil and continue blending. The oil helps the almonds easily blend into a smooth texture.
- Add the remaining ingredients and blend until everything is combined.
- Use a high-powered blender like a Vitamix, BlendTec, or Ninja.
- I had the most success blending the almonds on low to medium-low power. When I turned the blender up on higher speeds, the almond butter would tend to splatter and stick to the sides of the blender. Try starting on low and gradually increasing the speed until you find the happy medium.
- Avoid liquid sweetener in this recipe or any additional water-based liquid. Too much liquid will cause the almond butter to “seize” and become clumpy/difficult to spread.
- For more of a crunchy/textured nut butter, spend less time blending the almonds.
Substitutions and Modifications
Almonds - If you can’t find raw almonds, you could substitute roasted almonds. If possible, get dry roasted almonds to ensure they weren’t roasted in vegetable or soybean oil. Avoid hidden and unnecessary ingredients by buying almonds with only one ingredient.
If you opt for the roasted almonds, still warm them in the oven at 350 degrees Fahrenheit for 5 minutes before making the almond butter.
If you opt for salted almonds, just omit the salt in the recipe.
Coconut oil - can substitute avocado oil or almond oil.
Cacao powder - cacao (pronounced kuh⋅kaw) powder can be used interchangeably with cocoa powder. Cacao powder has more nutritional value (antioxidants, magnesium, selenium, etc.) because it isn’t roasted at high temperatures like cocoa powder is. Nutrients are destroyed in cocoa powder because of the high roasting temperature, but it still works as a substitute.
Coconut sugar - could substitute other dry sweeteners like monk fruit or stevia. Don’t substitute liquid sweeteners for the reasons listed above. You can also omit the sugar altogether.
Vanilla - it’s not worth making a trip to the grocery store for it. Feel free to leave this out if you’d like.
Making Chocolate Almond Butter in the Food Processor
This chocolate almond butter can also be made in the food processor. Follow the steps listed in the directions section, except for you will need to process the almonds for about 15-20 minutes. The time it takes to make in the food processor is the only downside, but with a little patience it can definitely be done!
Fresh chocolate almond butter can be stored in an airtight container at room temperature for up to 1 week. Beyond a week, it’s a good idea to store it in the fridge. Keep in mind that the almond butter will firm up in the fridge. I like to scoop out however much I want to eat and pop it in the microwave for about 10 seconds before eating it.
My Favorite Ways to Eat Chocolate Almond Butter
- In its purest form - straight off the spoon!
- Use it as fruit dip with apples, strawberries, or bananas
- Drizzle over a smoothie bowl
- On pancakes or waffles
- Spread it on toast
- Swirl it into yogurt
- Stir into overnight oats or oatmeal
Love this Recipe? Try These!
- Spicy Avocado Truffles (Dark Chocolate)
- Chocolate Almond Butter Butter Fudge
- Chocolate Chia Seed Mousse
- Vegan Edible Brownie Batter
Prep Time: 0 mins
Cook Time: 20 mins
Total Time: 20 mins
Yield: 1.25 cups
- 2 cups raw unsalted almonds
- 2 Tbsp coconut oil
- 3 Tbsp cacao powder
- 3 Tbsp coconut sugar
- 1 tsp pure vanilla extract
- ⅛ tsp sea salt
- Preheat oven to 350 degrees Fahrenheit. Place the almonds on a parchment lined baking tray and roast for 12 minutes. Set aside to cool.
- After the almonds have cooled (it’s okay if they’re still a bit warm, but not hot), transfer them to a high powered blender. Blend on low until the almonds are crumbly, about 2 minutes, scraping the sides of the blender as necessary.
- Add the coconut oil to the blender and continue to blend on low to medium-low until you get your desired consistency, about 6-8 more minutes. Scrape the sides of the blender with a spatula as necessary.
- Add the cacao powder, coconut sugar, vanilla, and salt. Blend for 30 seconds to 1 minute more to combine all ingredients.
- Transfer the almond butter to an airtight container and store in the fridge.