Chocolate Almond Butter

Nuts have been an important source of nourishment for humans since prehistoric times. Nut butters similarly have a long history; tahini, a paste made of ground sesame seeds, is mentioned in a 13th century Arabic cookbook. According to Harold McGee, nut butters obtain their characteristic consistency when their cells are ruptured due to mechanical manipulation, releasing the oils from inside the cell.

I have made this chocolate almond butter recipe many (many!) times, with just as many variations: adding cocoa powder, roasting the nuts prior to grinding them, adding salt, adding sugar, adding honey, using different vegetable and nut oils. But this basic recipe with only 3 ingredients is the one I always return to. While I tend to think that roasting nuts is a great idea as it intensifies and deepens their flavor, in this case, I prefer them raw. By not roasting the nuts, the almond flavor remains subtle and I end up having to add a little more oil while blending, a compromise I find well worth it. The sweetness of the final product is also very subtle, and some members of my family (the youngest of them) prefer chocolate almond butter sandwiches with honey. I tend to think the recipe as written below is pretty perfect, just as it is.

Almonds chocolate chips

Roasted almond oil

Almond butter blender

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Chocolate Almond Butter
The instructions for this recipe are sparse, since each blender will have slightly different instructions for making nut butters. When making this recipe, I usually start with my blender on a low setting and blend until the almonds resemble coarse meal. I then increase the speed to medium high and blend adding oil as needed. As my nut butter approaches its final consistency, I end up pulsing, allowing gravity to pull the butter into the blades.
Chocolate almond butter
Servings
pint jar
Ingredients
  • 2 cups raw unsalted almonds
  • 1/2 cup chocolate chips (I use these)
  • Roasted almond oil as needed
Servings
pint jar
Ingredients
  • 2 cups raw unsalted almonds
  • 1/2 cup chocolate chips (I use these)
  • Roasted almond oil as needed
Chocolate almond butter
Instructions
  1. Add almonds and chocolate chips to food processor or blender.
  2. Turn blender on at low to medium speed and blend until desired consistency is archived, adding oil as needed.
  3. Transfer to a glass jar and store in refrigerator.
  4. I have stored my almond butter for up to 3 weeks in the refrigerator.


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