Homemade Dark Chocolate Almond Butter combines roasted almonds with dark chocolate chips, cocoa powder, and vanilla. A healthier chocolate spread that’s perfect on toast, graham crackers, as an apple dipper, or eaten by the spoonful!
What is better than a homemade chocolate spread? I say nada! I whipped this up over Zach’s Spring Break, thinking he would be my official taste tester. Not surprisingly, he loved it. Nutella and graham crackers was his thing during high school, so THIS hit the ball out of the park.
THIS spread…is so many things.
- creamy – like drip off your spoon creamy
- slightly salty – oh, just the perfect amount
- chocolatey – obviously
- pretty healthy too!
That “pretty healthy” statement above is obvious when you look at the short list of ingredients. 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 my 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 olive oil.
My family is all in on this spread, and that makes me SO happy. You should definitely give it a try.
Homemade Dark Chocolate Almond Butter Ingredients:
Just seven simple ingredients!
- Raw Almonds: I often buy these in bulk because I use them in so many recipes.
- Dark Chocolate Chips: I’m a huge fan of dark chocolate, and this is the key ingredient in this spread!
- Olive Oil: Just a little bit needed to make the chocolate chips nice and creamy.
- Cocoa Powder: This adds to the chocolate flavor, that we can’t get enough of here.
- Vanilla: I use this brand all the time, thanks to my momma. 😀
- Salt: Since the almonds are raw, you’ll need a little bit of salt.
- Espresso Powder: This is purely optional, it just gives the chocolate flavor a little help.
How to make this Homemade Almond Butter:
- Roast the almonds. Just spread the almonds out on a baking sheet, and roast until fragrant and lightly browned, about 10 minutes.
- Process the almonds. Pour the roasted almonds into a food processor. The almonds will process very quickly after being roasted, about 6-7 minutes. You will know they are done when creamy. The more you process, the creamier they will get.
- Melt the chocolate. Add the olive oil to the dark chocolate chips, and then microwave on 50% power in 30 second increments, until creamy. Be careful to avoid burning.
- Finish the dark chocolate almond butter. Add the remaining ingredients to the food processor – the melted chocolate, salt, vanilla, cocoa powder, and espresso powder (optional). Process again for a couple of minutes, until almond butter is well combined and very creamy.
- Store. Pour the chocolate almond butter into mason jars of your choice. Makes great gifts!
How to store Homemade Dark Chocolate Almond Butter:
For safe measure and due to the fact that homemade nut butters don’t contain preservatives like store-bought, you should store your nut butter in the refrigerator, after the first day of eating from it. (I’ve kept mine on the counter for several days, but can’t recommend that to you.) Keep in mind that you might need to give it a big stir before using it straight from the refrigerator, but the taste will still be amazing.
All The Ways to Eat Chocolate Almond Butter (other than straight from the spoon):
- With graham crackers (obviously). So good for a quick snack before a workout.
- As an apple slice dipper. THIS one is also a great snack option.
- On toast. And hey, you should try my momma’s Cracked Wheat Bread for this one.
- Top of a stack of pancakes. My Buttermilk Pancakes are one of our favs here.
- Use it in my blondies, instead of using peanut butter.
- Try it in these original power balls. Yes please.
Enjoy it with a spoon, and all of the ways!
Make this easy snack recipe next: Homemade Cranberry Nut Granola
Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.
- 2.5 cups raw almonds
- 1 teaspoon kosher salt
- 1/2 cup dark chocolate chips
- 2 teaspoons olive oil
- 2 teaspoons cocoa powder
- 2 teaspoons vanilla
- 1 teaspoon espresso powder - optional
Preheat oven to 400 degrees. Spread almonds on a baking sheet, and roast for 10 minutes, or until fragrant and slightly browned.
Remove from oven, and pour almonds in a food processor. Process until creamy, about 5-7 minutes.
Meanwhile, add olive oil to dark chocolate chips, and melt in microwave until creamy. Be careful to avoid burning by heating in 30 second increments and stirring in between.
Add chocolate to food processor, along with the cocoa powder, vanilla, and espresso powder (optional). Process again, until extremely creamy, about 2-3 minutes.
Pour chocolate almond butter into a 12 oz. jar, or other container. Let cool completely before placing lid on top.