Chocolate Almond Butter Recipe
Chocolate Almond Butter Recipe combines roasted almonds, dark chocolate, cocoa powder, and a sprinkle of salt. A healthier chocolate spread that’s perfect for drizzling over fruit, spreading on toast or graham crackers, or enjoying by the spoonful!
Homemade Almond Butter
Making homemade almond butter is more work than just picking it up at the store. But making it yourself will guarantee you know exactly what you’re eating. Plus, you may even feel a sense of accomplishment. Some recipes are a labor of love and I’d say this is one of them, even though it doesn’t take a ton of time.
This almond butter requires a large food processor (what we use) or a high powered blender. You’ll need to run the processor for several minutes without stopping, ensuring the almonds break down fully.
Why This Recipe Works:
- CREAMY TEXTURE – If you process the almonds enough, you’ll discover a perfectly creamy texture which is the goal. Roasting the almonds helps make it super creamy.
- FOR CHOCOLATE LOVERS – If you love chocolate like we do, you’ll love our homemade Nutella spread. Instead of a spoonful of peanut butter when you’re needing a pick-me-up, try a spoonful of our chocolate almond butter.
- HEALTHIER THAN NUTELLA – If you look at the nutrition info in Nutella, you’ll see that it’s LOADED with sugar compared to just one gram per serving in this homemade version. Nutella also has palm oil, which many have claimed to be bad for the environment, while this version uses just a small amount of avocado oil.
Chocolate Almond Butter Ingredients:
Just seven simple ingredients for the best almond butter.
- Raw Almonds: I often buy almonds in bulk because I use them in so many recipes.
- Dark Chocolate Chips: I’m a huge fan of dark chocolate and this is a key ingredient in this spread.
- Avocado Oil: Just a little bit needed to make the chocolate chips nice and creamy.
- Cocoa Powder: Cocoa powder adds to the chocolate flavor.
- Vanilla Extract: I use this brand all the time, thanks to my momma. 😀
- Salt: You’ll need a pinch of salt for flavor.
- Espresso Powder: This is purely optional and is great when added to chocolate.
How to make Homemade Chocolate Almond Butter:
Step 1
Roast the almonds. Spread almonds evenly on a large baking sheet. In a preheated 350 degree oven, roast almonds until fragrant and lightly browned, about 10 minutes.
Step 2
Process the almonds. Pour warm almonds into a food processor. Run food processor until you get your desired consistency, scraping it down with a silicone spatula as needed, and continuing to process. This could take 10-12 minutes, depending on the strength of your food processor.
Step 3
Melt the chocolate. Add chocolate chips to a microwave safe bowl. Drizzle the olive oil on top and then microwave at 50% power in 30 second increments until creamy. Be careful to avoid burning.
Step 4
Finish homemade nut butter. Add the remaining ingredients to the food processor – the melted chocolate, vanilla extract, cocoa powder, kosher salt, and espresso powder (optional). Process again for a couple of minutes, until almond butter is well combined and very creamy.
Step 5
Store. Pour the chocolate almond butter into mason jars of your choice. This makes great gifts!
How to store Homemade Dark Chocolate Almond Butter:
Since homemade nut butters don’t contain preservatives like store-bought, you should store your nut butter in the refrigerator after the first day of enjoying it. (While I’ve kept mine on the counter for several days, I can’t recommend that to you.) If your almond butter hardens in the refrigerator, let it sit out at room temperature or stir in a bit of coconut oil.
Recipe FAQs:
Roasted almonds are best because they release their natural oils more easily, making the butter smoother and more flavorful.
About 10–15 minutes. The almonds will go through several stages—chopped, sandy, clumpy, and finally smooth. Be patient and let the oils release naturally.
Add 1–2 tbsp of melted coconut oil or a neutral-flavored oil to loosen the texture. Blend again until smooth.
The natural oils solidify in the cold. Let it sit at room temperature for a bit or stir in a little coconut oil to soften it.
Freeze it in an airtight container for up to 3 months. Let it thaw at room temperature before using.
How to enjoy our Chocolate Almond Butter:
Enjoy it with a spoon, and all of the ways!
- Spread homemade almond butter on your favorite bread, toasted, or on top of graham crackers.
- Use it as a fruit dip. Try apples, strawberries, or your favorite fruit.
- Drizzle it on top of a stack of old fashioned buttermilk pancakes.
- Use it in our chocolate chip peanut butter blondies instead of regular peanut butter.
- Try chocolate almond butter in our favorite Peanut Butter Power Balls or Chocolate Peanut Butter Oat Cups.
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Chocolate Almond Butter Recipe
Ingredients
- 2 ½ cups raw almonds
- 1/2 cup dark chocolate chips
- 2 teaspoons avocado oil
- 2 teaspoons vanilla extract
- 2 teaspoons cocoa powder
- 1/2 teaspoon kosher salt
- 1 teaspoon espresso powder – optional
Instructions
- Roast the almonds. Spread almonds evenly on a large baking sheet. In a preheated 350 degree oven, roast almonds until fragrant and lightly browned, about 10 minutes.2 ½ cups raw almonds
- Process the almonds. Pour warm almonds into a food processor. Run food processor until you get your desired consistency, scraping it down with a silicone spatula occasionally, and continuing to process. This could take 10-12 minutes, depending on the strength of your food processor.
- Melt the chocolate. Add chocolate chips to a microwave safe bowl. Drizzle the avocado oil on top and then microwave at 50% power in 30 second increments until creamy. Be careful to avoid burning.1/2 cup dark chocolate chips, 2 teaspoons avocado oil
- Finish homemade nut butter. Add the remaining ingredients to the food processor – the melted chocolate, vanilla extract, cocoa powder, kosher salt, and espresso powder (optional). Process again for a couple of minutes, until almond butter is well combined and very creamy.2 teaspoons vanilla extract, 2 teaspoons cocoa powder, 1/2 teaspoon kosher salt, 1 teaspoon espresso powder
- Store. Pour the chocolate almond butter into mason jars of your choice. This makes great gifts!
Notes
- Add 1–2 tbsp of melted coconut oil or a neutral-flavored oil to loosen the texture if the almond butter is too thick.
- Since homemade nut butters don’t contain preservatives like store-bought, you should store your nut butter in the refrigerator after the first day of enjoying it. (While I’ve kept mine on the counter for several days, I can’t recommend that to you.) If your almond butter hardens in the refrigerator, let it sit out at room temperature or stir in a bit of coconut oil.
- Freeze almond butter in an airtight container for up to 3 months. Let it thaw at room temperature before using.
Hello, can I leave the skins on the almonds when making this? Thanks!
Yes, I use the entire raw almond for this recipe.
Great recipe! Just one question what was the serving size?
The serving size is one tablespoon. So glad you enjoyed it! 🙂
Another amazing recipe! Thanks for great tasting food that is a healthier version than most recipes. Love it! More please!
Of course! 🙂
When I tried making this, my end result was not as creamy as the recipe said – it had the consistency of very thick buttercream 🤔 I wonder if I should have added more oil, but didn’t want to make it too oily? All the ingredients were as the recipe specified. Or perhaps I should have dissolved the espresso powder in a bit of water. But I’m looking forward to trying it – it smells divine! I plan to try heating it up in the microwave first to melt the chocolate which might make it more liquid.
I’m guessing that if you processed the almonds longer, you would have a creamier texture. Let me know if you try that!
Yumm this homemade chocolate almond butter looks delicious! This top over pancakes would be a dream!
Thanks Mariana! That’s a great idea to serve it over pancakes! 🙂
YUM! Looks so delicious! I love almond butter, and never tried making it at home. And with chocolate?! It’s simply divine!
Thanks Natalie! I really hope you try it. So much healthier AND better tasting! 🙂