I’ve been wanting to make my own almond butter for awhile now. And then yesterday as I was sitting down to work I got this complete craving for almond butter. But, not just any almond butter, chocolate cinnamon vanilla almond butter. Must be the detox talking, telling me that I feel incredible and when it comes to an end I should definitely keep dark chocolate in my diet (as if I wouldn’t!). This is kind of perfect actually. Valentine’s Day is around the corner and my Little’s 4th birthday is shortly after that, it is definitely time to break out the chocolate…Fair Trade of course.
Dark Chocolate Cinnamon Almond Butter
2 cups raw almonds
1/2 cup dark fair trade chocolate chips
2 tsp. cinnamon
1-2 Tbs. coconut oil
1 1/2 tsp. vanilla extract
Pinch of sea salt
First, turn your almonds into almond butter! You do this by adding the raw almonds + a pinch of sea salt + cinnamon into your food processor, turning it on and watching your almonds grind into butter. It takes about ten minutes and you will need to scrape down the sides every minute or two. As it gets closer to about eight minutes, my almond butter started to ball up and then about about a minute or two later the oils released and it turned into an oily, creamy spread. I have a super heavy duty food processor, so if this hasn’t happened by about twelve minutes, keep going. Every food processor is different!
On the stovetop, heat the coconut oil and chocolate chips on low until just melted. This will make a ganache, stir together and add in the vanilla and stir again.
Pour the ganache mixture into your food processor with the almond butter and pulse until combined.
Voila! Dark Chocolate Cinnamon Almond Butter. Yes!
Dark chocolate = rich in cell protecting antioxidants
Cinnamon = boosts brain activity and helps protect against cognitive dysfunction and memory loss
Almonds = heart healthy: reduces the risk of heart attacks, lowers bad cholesterol, healthy fats, high source of Vit. E, which is an antioxidant that fights free radicals in our bodies.
Items Used to Make This Recipe
I really dig the Farberware Stainless Steel Warmer below. I literally use it every day. It warms milk, butter, syrup, coconut oil, chocolate chips, soup, etc. Love it!
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– How long does this stay fresh? Should it be refrigerated or can it stay at room temperature?
– Can this be made with store-bought almond butter? If so, how much almond butter should I measure to make the correct ratio with the ganache?
You will love it, seriously!