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closer view of healthy chocolate almond butter

Chocolate Almond Butter

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 12 servings
Calories 279kcal


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)


  • 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!


  1. 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.  
  2. Oil substitutes - you can use any mild-tasting oil here such as veggie or canola oil. Avocado is my favorite.
  3. Salt - taste and adjust the saltiness to your liking. A touch of salt will actually bring out the sweetness of the chocolate!
  4. 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.


Calories: 279kcal | Total Carbohydrates: 19g | Protein: 8g | Fat: 24g | Fiber: 11g | Sugar: 1g | Net Carbs: 3g | Sugar Alcohol: 5g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com