It’s happened again. Almond butter. Funny that I’m posting it now since I just finished the jar earlier this evening.
In case you missed it the first time around, here’s the recipe for classic almond butter.
Take that, which is already freakin’ delicious on its own, and add some melted chocolate.
Oh my gosh. I can’t handle it.
Chocolate Almond Butter
- 2 C almonds
- 1/2 t salt
- 1/3 C chocolate chips
Just like in the recipe for the classic version, roast the almonds for a few minutes on an ungreased baking sheet until they smell yummy and look a little golden.
Toss ‘em in a food processor with the salt and process until buttery.
It’s not quite that easy–you’ll have to scrape down the sides and the bottom a few times.
Don’t let the flour-like consistency at first fool you–it’ll happen. It’ll take about ten minutes…and it’s worth every second.
Once you get close to a nut butter consistency, melt the chocolate (I used the microwave), and mix it in.
Process for another minute or two (scraping the sides again to get it all mixed), until you reach perfection.
Let me tell you right now, this is a problem.
Almond butter is already so delicious. Add chocolate and I might not be able to turn back to peanut butter ever again.
We had this on waffles with some of my besties on Saturday, and it was amazing.
Almond butter + chocolate + waffles + friends = perfect weekend morning.
Speaking of lovely weekends, we also went bowling with some friends. Here’s a picture of the men (before Freddy tore up his meniscus doing an overly enthusiastic victory dance):
We also did lots of snuggling with the cat in the sunshine:
Can you tell I kind of miss the weekend?