Dark Chocolate Espresso Almond Butter
Prep time
Cook time
Total time
Serves: 2 cups
  • 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
  1. Preheat oven to 350ºF.
  2. Spread almonds on a baking sheet and bake for 10 minutes until lightly toasted. Allow till cool enough to handle before proceeding.
  3. 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.
  4. Add in dark chocolate, dates, espresso powder, sea salt and vanilla and process until well-combined.
  5. Refrigerate and store in an airtight jar for up to a month, but good on you if it lasts over a week.
Recipe by My Modern Cookery at https://www.mymoderncookery.com/dark-chocolate-espresso-almond-butter/