Today we need to talk about something important.
Something that changed my life.
Okay, maybe we should back up a bit. After a week of being MIA on the blog, I haven’t even asked you how you are. I hope you’re wonderful. I hope you laughed today and told someone that you loved them.
Maybe you’ll tell me you love me after you try this recipe. Cause guess what I made you guys?! Healthy homemade Nutella. I know how you guys feel about nutella and you know how I feel about stuffing it in cookies. Nut butters and I are soulmates,
But this… THIS nut butter is kinda my new jam. Or butter, I guess?
Before I start throwing out adjectives about just how good this is, I’m going to explain to you how to make it!
Start with 2 cups of almonds. I prefer roasted almonds because I like the flavor it adds to the nut butter – it’s much more deep and complex. Usually I buy my roasted almonds from Whole Foods or Trader Joe’s, but any grocery store should have them.
Buying roasted almonds saves a little bit of time, but you can always roast them at home. Place them on a baking sheet, and roast in the oven at 350 degrees F for 8-12 minutes, flipping halfway through. Be careful not to burn them – you want them to have a nice crunch!
Now place your almonds in the food processor and process! After 5-8 minutes the almonds will start to look like the photo above. Keep processing, stopping to scrape the almonds down the side of the bowl if necessary.
Soon the almonds will become creamier – note it may take up to 20 minutes for this to happen, sometimes even longer! Continue to process until it reaches desired consistency.
I LOVE super creamy almond butter so I process mine for what seems like foreverrrrrrrr. Seriously just get done already so I can spoon you into my mouth.
Can’t handle all the creamy love.
To prepare the chocolate, just melt the chocolate and coconut oil in a small saucepan over low heat, stirring consistently.
Add it to the almond butter, along with the vanilla, honey, cocoa powder, and salt. Process again until smooth, then taste it and adjust if necessary.
Now you can pour it into a jar. I love the little glass mason jars because they’re great for gift giving!
There’s no need to refrigerate this, just give it a little stir before you are ready to use.
Yes, this version is so much better for you than nutella, which is basically like frosting. Not that I don’t appreciate it, I just love recreating my favorite things.
Oh by the way I wanted to let you know that you certainly use hazelnuts to make this recipe more like the Nutella flavor, but I find that almonds are less expensive so I prefer to just use those.
A sprinkle of sea salt gives it the pretty factor.
I hope you enjoy this homemade e dark chocolate almond butter. I’ve been dipping strawberries in it for the past week!
More homemade nut butter recipes to try:
Homemade Salted Dark Chocolate Almond Butter
- 2 cups unsalted roasted almonds
- 1/4 teaspoon vanilla
- 1/3 cup dark chocolate chips
- 1 teaspoon coconut oil
- 1-2 tablespoons cocoa powder (I use Trader Joe's)
- 1 teaspoon honey
- 1 teaspoon sea salt
- Add almonds to food processor and process for 10-15 minutes, scraping down the sides as necessary. At this point the almonds should start to clump together. Continue to process until you reach the desired consistency. I always process until my almond butter is liquid like.
- Melt chocolate chips and coconut oil in small saucepan over very low heat. Stir consistently until completely melted and smooth.
- Add chocolate, cocoa powder, vanilla, honey, and sea salt to almond butter and process again until smooth.
- Transfer to mason jar or container and store at room temperature or in fridge. If you store at room temp, simply give the almond butter a stir before you use it.
To make vegan, replace honey with maple syrup or agave and use a vegan chocolate.