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Nutritional Info
  • Servings Per Recipe: 44
  • Amount Per Serving
  • Calories: 72.3
  • Total Fat: 5.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 0.1 mg
  • Total Carbs: 4.6 g
  • Dietary Fiber: 1.3 g
  • Protein: 2.3 g

View full nutritional breakdown of Chocolate Cherry Almond Nut Butter calories by ingredient
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Chocolate Cherry Almond Nut Butter

Submitted by: SHELBSYD

Introduction

Ok, you love chocolate? You love peanut butter? How about a little texture of some nice sweetened Bing Cherries? Well you have it all here! Spread this yummy deliciousness on toast, banana's, sandwich, yogurt, oatmeal, ice cream! OMG,just eat it by the spoon full! Ok, you love chocolate? You love peanut butter? How about a little texture of some nice sweetened Bing Cherries? Well you have it all here! Spread this yummy deliciousness on toast, banana's, sandwich, yogurt, oatmeal, ice cream! OMG,just eat it by the spoon full!
Number of Servings: 44

Ingredients

    4 c raw almonds
    1/3c chopped dark chocolate chips [or white chocolate]
    2T maple syrup
    1/2t fine grain sea salt
    1t vanilla
    1/4t almond extract [optional]
    1/2 c chopped cherries

    You may have to do this in two batches. I did!

Directions

Preheat oven to 300*

On a parchment lined pan, spread almonds in a single layer.

Coat almonds in maple syrup and bake for 30 minutes, stirring once halfway through.

Let almonds cool for about 10min.

While cooling – In your food processor chop the chocolate and empty into a bowl.

Repeat with cherries and empty into a bowl.

Add almonds and process, scraping bowl as needed, until smooth + buttery. This took about 6-8min

After butterized, add in salt, and extracts.
Process again until smooth.

Empty into a bowl and let cool for 30min-1hr. *You want it fully cool so the chocolate doesn’t melt when you stir it in.

Once cooled, stir in cherries + chocolate.

Store in a sealed container in a dry/dark place, or in the fridge.

Makes a little over 2.75 cups!

Serving Size: 44 - 1 Tbsp servings

Number of Servings: 44

Recipe submitted by SparkPeople user SHELBSYD.






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