Dark Chocolate Honey Almond Butter
OK – First, I must say to convince y’all, I wouldn’t exactly call myself an almond butter fan. Yeah, I’ve bought it and eaten it here and there, but I can’t say I “love” almond butter… But not so fast. That was BEFORE I made this delicious, mouthwatering, DARK CHOCOLATE HONEY ALMOND BUTTER.. It’s as dreamy as the font makes it look. Haha! But, let’s be real.
I actually don’t know what I was drooling over more, the almond butter or the camera that I was using! A huuuge thank you to my BEAUTIFUL, talented friend Rebekah with Rebekah Viola Photography for letting me test the waters with one of her cameras. AAAND YES, that means we are currently in the market for a new camera!! AHHH. ??. I think I had the most fun EATING and shooting this recipe than any other… I mean, come on here. We’re talking about dark chocolate.
BUT – just because I said chocolate don’t dismiss this!
I only put 1/4 cup of dark chocolate in this with only ONE tablespoon of raw honey. It’s a TON more clean than store-bought Nutella/chocolate butter annnnd with almost 75% LESS sugar. Uhhhh, sold?
Also, feel free to spread this on anything – bananas, toast, rice cakes, chips, paper….Really, it will pretty much make anything taste good. It also is fantastic on it’s own! I’ve been shamelessly eating it by the spoonful.
Dark Chocolate Honey Almond Butter
Ingredients
- 2 cups dry roasted almonds
- 1 tbsp honey
- 1/4 cup dark chocolate chips
- 2 tbsp melted coconut oil
- 1/4 tsp salt
Instructions
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In a small bowl, soften chocolate chips for 30 seconds in microwave.
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Place all ingredients in either a high powered blender or food processor. Start at a slow rate and bring the speed up medium-high for the nuts to break down. Allow ingredients to bind together--stop and mix ingredients with a spoon to help out if need be. Blend for 2-3 minutes until ingredients form a smooth consistency. Store almond butter in fridge for up to a month.