Raw Chocolate Almond Butter

Photo Credit to Ricki Heller of Diet, Desserts and Dogs Blog

When I saw a recipe for Raw Chocolate Almond Butter from Ricki, the creator of the Diet, Desserts and Dogs Blog, I knew I had to share it with you. While you can go to most health and specialty grocery stores and pick up a jar of any variety of nut or seed butter these days, isn’t it sometimes better to make something and know where the ingredients come from? Click here to see the original recipe post.

Ricki was also kind enough to let me repost her Brilliantly Beet Smoothie recipe, which you can see here. When you get a chance, be sure to pay a visit to Diet, Desserts and Dogs because it is a blog that is focused on whole food recipes that are primarily sugar-free and/or gluten-free as well as helpful for anti-candida living. Some of her tasty recipes includes one for Smoked Salmon Sushi Pizza and another for African Sweet Potato Stew. But for now, I hope you enjoy Ricki’s newest creation.

Raw Chocolate Almond Butter
(Please note that brands listed below are iHerb suggestions and not necessarily endorsed by the recipe author)

2 cups Now Foods, Almonds, Natural, Unblanched

3 Tbs Navitas Naturals, Cacao Powder, Raw Chocolate Powder

pinch of Le Saunier de Camargue, Fleur de Sel, Sea Salt

2 tsp whole vanilla bean powder or 1 tsp Simply Organic, Madagascar Pure Vanilla Extract (see instructions)

3 Tbs Nutiva, Organic Extra Virgin Coconut Oil

70-80 drops or about 1-1/4 tsp of NuNaturals, Clear Stevia or NuNaturals, Vanilla Stevia, With Singing Dog Vanilla Extract

Place the almonds, cacao powder, salt and vanilla bean powder in the bowl of a food processor (if using liquid vanilla extract, don’t add it yet, but save it to add with the stevia instead). Process until the mixture looks like a powder, with no pieces of almond visible.

Add the coconut oil and stevia (and liquid vanilla, if using) and continue to process until a ball forms, which will then roll around for a bit before breaking up into a paste; continue to process for another 3-5 minutes, scraping sides occasionally, until the butter is almost liquid and very smooth. (This may require some patience; if you just can’t wait, you’ll still enjoy a somewhat grainier nut butter.).

Pour into a clean jar or container and store in the refrigerator until ready to use. It will firm up in the fridge; for a softer, pourable nut butter, allow to come to room temperature before using. Makes about 1-1/4 cups (300 ml). Store, covered, in refrigerator up to 2 weeks.

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