If you are a major chocoholic who also loves almond butter, prepare yourself for this Dark Chocolate Espresso Almond Butter. Holy. Moly.
Don’t wait on this, guys. You NEED this Dark Chocolate Espresso Almond Butter in your life.
I can’t explain to you where the idea for this almond butter came from, but I’m so glad that I made it. I’ve had a MAJOR sweet tooth this week and have slowly been making my way through a super dark bar of chocolate. I was almost done with it and I had a real heart to heart with myself over whether or not I wanted to finish it off myself or use it to make this almond butter…. You can see which part won, which is really surprising. Apparently, I was so confident in how this recipe would turn out that I sacrificed my last bit of chocolate. Now, I have sweet, nutty, chocolatey goodness that will last me longer than one night… maybe.
This is a thicker almond butter, which is my preference, but if you like yours to be on the silkier side you can easily add a bit of coconut oil to the blender to thin it out a bit. I used my Vitamix to make mine and it worked well in my opinion, but after reading other bloggers’ experiences, you may want to try a food processor first. Either way will work, you just might have to use some finesse with a blender. You may never even buy almond butter again!
This is what it will look like mid-way through… keep going.
Check out my Brown Butter Espresso Blondies for more chocolate/espresso goodness!
- 2 cups raw almonds
- ½ cup chopped dark chocolate, at least 70%
- 3 pitted dates
- 2 tsp espresso powder
- 1 tsp sea salt
- ½ tsp vanilla extract
- Preheat oven to 350ºF.
- Spread almonds on a baking sheet and bake for 10 minutes until lightly toasted. Allow till cool enough to handle before proceeding.
- Add almonds to a food processor or blender and process until smooth, scraping down the sides occasionally. It will take several minutes for everything to come together, so be patient.
- Add in dark chocolate, dates, espresso powder, sea salt and vanilla and process until well-combined.
- Refrigerate and store in an airtight jar for up to a month, but good on you if it lasts over a week.
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