This may or may not be a copycat version of a certain single-serving chocolate almond butter that my local grocer stopped carrying. A spoonful of peanut butter would no longer suffice—I was hooked on this chocolatey combination.
Turns out, it’s also great for baking — use it as the base for your chocolate peanut butter fat bombs, keto peanut butter cookies, or cookie dough fat bombs.
Want to Save This Recipe?
Enter your email below and we'll send it straight to your inbox. Plus you'll get great new recipes from us every week!
[wpforms id="103279"]
Lookin’ Like A Snack
The aforementioned single-serving packets had become a go-to snack for me. Even though I am surrounded by food most days—it’s often recipes that I’m developing or photographing. Which means— not for immediate consumption.
So a reliable snack is a must for my lifestyle. I needed to recreate this snack.
Almonds and chocolate play very, very well together—think of this as an almond version of Nutella.
It takes some time to blend the almonds from bits to butter, so I prefer using a food processor for this task. It feels more sturdy than my blender. The trick is to process the almonds for longer than you think. You’ll see a sand-like texture and then—like magic—the mixture will form into a ball.
Your favorite nut butter is back and even better than before. 🍫😋 – Linds x
Ingredient Notes
- Raw almonds – we’ll roast them on our own — they break down more easily when warm, and we can adjust the salt to our liking.
- Avocado oil is my favorite mild-tasting oil, but you can use whatever you prefer. Other options are vegetable, canola or palm oil. You can use coconut oil, although it will add a touch of coconut flabor.
- Salt – you’ll want to taste and adjust the amount of salt added to your liking. Believe it or not, adding a sprinkle of sea salt actually enhances the sweet flavor.
- Chocolate chips – Use whatever you have — milk or dark are both great here. For healthy chocolate almond butter, consider using a stevia or coconut sugar product, such as Lily’s chocolate chips. You can also use vegan chocolate chips.
Can I Use Creamy Almond Butter Instead of Almonds?
Absolutely! You’ll want about 1 1/3 cup of almond butter to make the same quantity as below. Now, the tricky part will be in how much avocado oil you need to add — this will vary depending on the almond butter you use and how old it is — ideally you’d have “runny” almond butter. You’ll need to experiment a bit to get the ratios just right.
How to Make Chocolate Almond Butter
- Bake your almonds
- Process them in a food processor until creamy, pause processor and clear the butter around the blades occasionally to ensure everything incorporates
- Melt chocolate and avocado oil together in the microwave
- Add to your food processor as well as the salt
- Process until creamy
- Chill in the refrigerator until set
How to Eat Homemade Chocolate Almond Butter?
It makes a great snack on its own! It’s also great on toast or as a dip for pears, apples, and celery. You can also replace traditional peanut or almond butter with this to make your own chocolate almond butter recipes — think chocolate almond butter cookies, cups, and smoothies.
Recipe Variations
- Dark chocolate almond butter – Easy! Use dark chocolate chips to make your almond butter
- Cocoa powder almond butter – This can be done by adding confectioners sweetener and more avocado oil — you’ll need additional oil to help blend the cocoa into the nut butter.
- Spices – add cinnamon or nutmeg for some extra pizzaz.
- Different nuts – this concept works with all your favorite homemade nut butters — hazelnuts, cashews, or even pecans would be great.
More Dessert Recipes
- Chocolate Fat Bombs
- Coconut Flour Pie Crust
- Keto Fudge
- Keto Chocolate Chip Cookies
- Peanut Butter Fat Bombs
Chocolate Almond Butter
Print Recipe Pin RecipeIngredients
From raw almonds:
- 2 1/2 cups raw almonds or 1 1/3 cup almond butter (note 1)
- 3 tablespoons avocado oil (note 2)
- 1/4 teaspoon salt (note 3)
- 1 1/2 cup chocolate chips (note 4)
Instructions
- Almonds. Preheat oven to 400F and line a baking sheet with parchment. Spread almonds (2 1/2 cups) in a single layer on a baking sheet. Roast for 7-9 minutes, watching carefully to ensure they just brown but don't burn. Your almonds should just start to become fragrant.
- Food processor. Once cooled slightly, place almonds in a food processor, and process until creamy, about 5-7 minutes. Occasionally pause the food processor to scrape down the sides and incorporate everything.
- Chocolate. Meanwhile, place the avocado oil (3 tablespoons) and chocolate chips (1 1/2 cup) in a small bowl, and microwave using 30 second intervals at 50% power, until the chips have fully melted. Stir between each interval -- this took me 3 times to fully melt.
- Food processor. Pour chocolate into the food processor as well as your salt (1/4 teaspoon) and process again, until well incorporated about 1 minute. Pause, scrape down the sides to incorporate everything, and continue to process until silky smooth. Taste and adjust to your liking -- for sweeter, add confectioners sweetener of choice.
- Pour almond butter into a mason jar (or glass container), store in the fridge until solid, waiting to put a lid on top until the butter has cooled completely. Enjoy!
Fans Also Made These Healthy Recipes:
Lindsey's Tips
- Almond butter (instead of raw almonds) - to make this with almond butter, you'll want to heat the almond butter in the microwave before attempting to mix in other ingredients. The amount (if any) oil you add will depend on how runny your almond butter is, this will vary with every product and the age of your butter.
- Oil substitutes - you can use any mild-tasting oil here such as veggie or canola oil. Avocado is my favorite.
- Salt - taste and adjust the saltiness to your liking. A touch of salt will actually bring out the sweetness of the chocolate!
- Chocolate chips - I always use Lily's milk chocolate chips for a sugar-free option. You can use whatever you prefer here -- milk, dark, sugar, etc.
