Saturday, March 9, 2013

#Chocolate #Almond Butter #Recipe

My attempt at chocolate almond butter! 

My son and I attempted to make smooth chocolate almond butter the other day. It was far from smooth but definitely tasty. I made a few ingredient modifications from the original recipe. The main reason it came out lumpy is because I made a small batch. With the Vitamix, I needed to use 3 cups of almonds and not the measly 4.5 ounces. One main reason I went with a small batch is because I wasn't sure if it was going to taste good. I will be making a larger batch next time after I pick up more almonds. 

My recipe:

4.5 ounces of whole almonds
1 T cocoa powder (or cocao powder for more nutrients; it's less processed)
1.5 T coconut sugar
1/4 tsp of salt (my almonds were roasted with sea salt so less was needed to add)
2 T coconut oil 
4 oz of chocolate (melted; I use Trader Joe's 70% dark)


Blend almonds with oil until creamy (or lumpy in my case, ha!). Add cocoa, sugar, salt. Blend until mixed. Add melted chocolate in by the tablespoon until texture is reached. If you need further directions in using a food processor, visit the original recipe. Link is above. Store in airtight container in the pantry (or easy access on the counter!). 

We served it with apples. It was superb! Shh, don't tell anyone, but every once in awhile, I will dip a teaspoon in the jar and enjoy! 

Then the next day, my 4 year old had a great idea. Let's make S'mores! We use marshmallows pictured below - they're free of hydrogenated oils and artificial dyes and can be found in health food stores that carry mostly organic foods. I bought mine at Organic Roots (formerly known as Sprouts Natural Market) in Temecula, CA. We also buy only organic or the graham crackers from Trader Joe's. Every other brand I find has high fructose corn syrup! Blah! 

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