Dark Chocolate Almond Butter

I’ve been sitting on this recipe for a few weeks because I sent my foodie penpal Lindsay some this month and I wanted her to get a chance to sample it before I posted the recipe.  I’m super excited to get to share it today!

There’s a certain brand name of chocolate almond butter that I sometimes buy.  It’s delicious but it’s $10 for a jar so I don’t buy it often!  Here is my version of that, which is much much less expensive seeing that I typically always have these ingredients in my cupboard.  And it tastes exactly the same!

So move over chocolate and peanut butter… there’s a new match made in heaven- chocolate and almond butter!

P.S.  If you’ve never made your own nut butter before I suggest taking a peek at my almond butter tutorial before you start!


Dark Chocolate Almond Butter
(Print this recipe!)

2 cups raw almonds
1/2 cup dark chocolate chips (I’m in love with the Guittard brand)
1/2 tsp vanilla
pinch of salt

Preheat oven to 300 degrees F.

Pour almonds onto a baking sheet and roast for 25 minutes, stirring occasionally.


Let almonds cool to room temperature and pour the almonds in a food processor and process until the almond butter just starts to come together(this will take a little while so be patient!).

Melt chocolate chips in the microwave or in a small saucepan on the stove.


Add melted chocolate, vanilla, and salt and process until all ingredients are combined and almond butter is smooth in consistency.




Delicious chocolatey almond butter!








Dark Chocolate Almond Clusters with Sea Salt

Simple but decadent, these dark chocolate almond clusters will have your taste buds rejoicing!


Dark Chocolate Almond Clusters with Sea Salt
(Print this recipe!)

2 cups dark chocolate chips (I like the Guittard extra dark chocolate chips)
1/2 cup almonds, chopped
coarse sea salt for sprinkling on top

In a small saucepan over low heat, melt chocolate chips.


Stir in chopped almonds and drop by the spoonful onto a pan lined with parchment or wax paper.


Sprinkle a little coarse sea salt on top of each cluster.


Let stand until firm.  (or place in refrigerator if you want to speed up the process a little).





Love love love these!