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October 25, 2012

Homemade Dark Chocolate Almond Butter

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My heart, and all the love that lies inside it, definitely belongs inside a jar of peanut butter.  When I go to the grocery store, I'm drawn to the nut butter section.  Even if I don't need to restock the peanut butter section in my pantry, I like to look at the perfectly stacked jars and all the different brands.  I read the jars' labels, check out the differences in nutrition facts, and see where the peanuts are grown.  It's crazy how much peanut butter can vary.  But then my eyes were drawn to the other jars.  White Chocolate Peanut Butter?  Chocolate Hazelnut Butter?  Cinnamon Raisin Peanut Butter?  What?  Like, I've seen you for a while, but now you're multiplying and pushing my all-time-love off to the side!

I picked up a jar of Chocolate Almond Butter.  In about three seconds of questioning it, I wanted it.  I first picked up a jar of Maranatha, but it contained milk and soy and sadly had to put it back.  I then picked up Justin's Nut Butter but I wasn't feeling the whole "2 teaspoons of sugar in 2 tablespoons of nut butter" thing...  so I grabbed a jar of the basic natural peanut butter (even though I totally didn't need it) and checked out.  On my drive home, I was making my own Chocolate Almond Butter recipe in my head.

The second I stepped through my front door I dropped my grocery bags and walked straight to the pantry.  I grabbed the ingredients I needed and got started.  In just 10 minutes, I was awarded with this sweet and chocolatey (yet sugar free and allergy free) buttery goodness!

Dark Chocolate Almond Butter delicious on:  CHOCOLATE PANCAKES!

Dark Chocolate Almond Butter delicious on:  GRAHAM CRACKERS!

Dark Chocolate Almond Butter delicious on:  ANYTHING and EVERYTHING!
(like a spoon)

Homemade Chocolate Almond Butter:  [sugar free, low carb, high fiber, GF, vegan]
(makes 1+1/4 cups)
     56g (1/4 cup) Cacao Paste/Liquor (you can probably use unsweetened chocolate instead)
     1 cup Raw Almond Butter
     3/4 tsp Stevia Extract
     1/8 tsp Salt
     1 tbs Powdered Erythritol (or powdered sweetener of choice)

1.  In a large microwave-safe bowl, microwave the cacao paste at 30-second intervals, stirring between each one, until melted.
2.  Stir in the almond butter.
3.  Stir in the stevia, salt and erythritol.  Put into a pretty, sealable jar and serve warm.

Store in a tightly sealed container at room temp for up to a week, then keep it in the fridge.  When you want to soften it, microwave it at 15-second intervals until spreadable.

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I decided to compare my homemade chocolate almond butter to the brands I see at the store every time I gawk at the ever expanding nut butter section.  Every time I pass by I want to grab about seven jars and put them in my shopping cart, but every brand will contain sugar, dairy and/or soy...  I'm trying to cut out sugar and am allergic to the other two.

Justin's Nut Butter is on the left,  Chockohlawtay's is in the middle,  Maranatha's is on the right.

(click on Justin's and Maranatha's nutrition label to see their ingredients)

The middle nutrition label?  Clearly the BEST  :D
I know, I'm bias, but really now... mine is the best.

Oh yeah, and don't worry, my heart (and finger spoon) still belongs in that peanut butter jar...


  1. I love your peanut/nut butter photos - they make me drool! Which food processor do you have? Could you recommend it? It should be quite efficient if it makes butter out of almonds in 10 minutes...

    1. Thanks! This is my food processor:

      But the recipe calls for 1 cup of pre-made almond butter, which usually takes 10 minutes to make:


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