Chocolate Chip Almond Butter
Nutritional Info
- Servings Per Recipe: 22
- Amount Per Serving
- Calories: 88.3
- Total Fat: 7.5 g
- Cholesterol: 0.0 mg
- Sodium: 0.2 mg
- Total Carbs: 3.6 g
- Dietary Fiber: 1.6 g
- Protein: 2.8 g
View full nutritional breakdown of Chocolate Chip Almond Butter calories by ingredient
Introduction
Oh my chocolate and peanut butter, need I say more?I got this from Healthy Eating! Oh my chocolate and peanut butter, need I say more?
I got this from Healthy Eating!
Number of Servings: 22
Ingredients
-
2c raw almonds
2-3t pure cane sugar(I used 3)
2-3t safflower oil [neutral flavor oil works best]
1/4t salt
2t vanilla bean paste [or extract]
1/3t almond extract [key ingredient!!!]
1/2c coarsely chopped dark chocolate chips ( I didn't have chips so I chopped up a dark chocolate bar I had 20 grams )
Note: I bet white chocolate would be good to, ohh, maybe I'll make that next?
Directions
Preheat oven to 325 degrees.
Toast almonds until golden brown, turning 3-4 times, for about 12-18min total. Watch carefully, so they don’t burn.
Let cool 5min.
Place in a heavy-duty food processor and turn on, scraping the bowl often to keep things moving.
Process until it finally starts to butterize. This took about 6-10min, approximately.
Keep scraping and processing until smooth. Be patient. *If it’s been 10min and things still aren’t together, add 2t oil.
Add in 2t sugar, salt, vanilla, and almond extract. Process again until smooth.
Taste and add more sugar if it’s not sweet enough, but remember the chopped chocolate will add a bit of sweetness as well.
Once it’s nice and smooth, empty into a bowl and put in the fridge for about 1hr, until room temperature. The processed nut butter will likely be very warm. If you mix the chocolate chips in at this point, they will melt.
Once the nut butter has come to room temp, stir in the chocolate chips.
About 22 Tbsp. Of course it could be more but I kept tasting it before I jarred it! he he
Taste tests are encouraged!
*Almond butter is the hardest to process into nut butter, so be patient. I have an 11c Cuisinart food processor. If you have a 7c, I would suggest cutting this recipe in half or at least by 1/4. If using an 11c, do not increase the size of this recipe.
*I recommend using pure cane sugar, instead of a liquid sweetener like honey or maple here, because 1 – I didn’t want a honey/maple flavor 2 – They tend to make the nut butters extremely thick and sometimes turns it into a nasty thick dough. The cane sugar combined perfectly.
*I’m keeping this nut butter in a glass jar on the counter. I only refrigerate my nut butters with ground flax. They’re usually only around for about 3 weeks before I finish them off, so I don’t find it necessary to refrigerate. I’m not sure what food safety protocol technically is in this manner…but I’m still alive! I keep them in the cupboard, but you definitely can store them in the fridge.
P.S. If you don't have patience to refrigerate your Nut Butter, add your chocolate and it will melt in the nut butter, like smooth creamy heaven! Enjoy!!
Serving Size: Makes about 1 & 1/4 cups
Number of Servings: 22
Recipe submitted by SparkPeople user SHELBSYD.
Toast almonds until golden brown, turning 3-4 times, for about 12-18min total. Watch carefully, so they don’t burn.
Let cool 5min.
Place in a heavy-duty food processor and turn on, scraping the bowl often to keep things moving.
Process until it finally starts to butterize. This took about 6-10min, approximately.
Keep scraping and processing until smooth. Be patient. *If it’s been 10min and things still aren’t together, add 2t oil.
Add in 2t sugar, salt, vanilla, and almond extract. Process again until smooth.
Taste and add more sugar if it’s not sweet enough, but remember the chopped chocolate will add a bit of sweetness as well.
Once it’s nice and smooth, empty into a bowl and put in the fridge for about 1hr, until room temperature. The processed nut butter will likely be very warm. If you mix the chocolate chips in at this point, they will melt.
Once the nut butter has come to room temp, stir in the chocolate chips.
About 22 Tbsp. Of course it could be more but I kept tasting it before I jarred it! he he
Taste tests are encouraged!
*Almond butter is the hardest to process into nut butter, so be patient. I have an 11c Cuisinart food processor. If you have a 7c, I would suggest cutting this recipe in half or at least by 1/4. If using an 11c, do not increase the size of this recipe.
*I recommend using pure cane sugar, instead of a liquid sweetener like honey or maple here, because 1 – I didn’t want a honey/maple flavor 2 – They tend to make the nut butters extremely thick and sometimes turns it into a nasty thick dough. The cane sugar combined perfectly.
*I’m keeping this nut butter in a glass jar on the counter. I only refrigerate my nut butters with ground flax. They’re usually only around for about 3 weeks before I finish them off, so I don’t find it necessary to refrigerate. I’m not sure what food safety protocol technically is in this manner…but I’m still alive! I keep them in the cupboard, but you definitely can store them in the fridge.
P.S. If you don't have patience to refrigerate your Nut Butter, add your chocolate and it will melt in the nut butter, like smooth creamy heaven! Enjoy!!
Serving Size: Makes about 1 & 1/4 cups
Number of Servings: 22
Recipe submitted by SparkPeople user SHELBSYD.