Gluten Free - Dairy Free - Refined Sugar Free
If you love almond butter and you love chocolate, get ready for this mighty combination. Use this spread any way that you would typically use almond butter. Spread it on gluten free baked goods (our GF Almond Bread is a mighty fine place to start), place a dollop atop your favorite smoothie or oatmeal bowl, blend it up in a warming elixir, or dip apple slices into this chocolatey magic. Better yet, make a plate of apple nachos (my personal favorite)! Simply slice your apples; drizzle with chocolate almond butter; sprinkle with cinnamon; top with cacao nibs and coconut shreds or whatever else sounds amazing. It will change your life (or just the way you eat apples).
This recipe provides plant protein, magnesium, and healthy fats. Do not fear healthy fats. They are important for blood sugar balance, weight loss/maintenance, absorption of fat soluble vitamins, energy, and brain fuel. In the instance of eating an apple with chocolate almond butter; you're getting a slower burning, even keeled source of energy. By adding quality fat (in this case, almond butter and coconut oil), you slow digestion leading to a steadier absorption rate of the natural sugars from the apple. A slower absorption of sugar leads to more consistent, lower levels of insulin output verses high/low spikes of insulin levels, which we want to avoid as much as possible.
Chocolate Almond Butter
Prep time: 5 min.
Makes: 3/4 cup
- 1/2 cup unsweetened unsalted almond butter
- 2 Tbsp. unrefined coconut oil
- 1 Tbsp. + 1 tsp. raw cacao powder
- 1 Tbsp. pure maple syrup (add 1 tsp. more, if desired)
- 1/8 tsp. sea salt
- Optional: pinch of cinnamon
- Combine almond butter and coconut oil into the small bowl of your food processor. Blend until quite smooth, pausing to scrape down the sides of the bowl throughout. This could take some time for it to heat up and soften the coconut oil, depending on the temperature.
- Add in the cacao, maple syrup, sea salt, and cinnamon (if using). Blend until well combined and completely smooth. Taste and adjust, as needed.
- No food processor? Melt the almond butter, maple syrup, and coconut oil in a small pan over low heat. Remove from heat and whisk in the remaining ingredients until fully combined. Allow to cool for 1 hr., stirring every 15 minutes to prevent separation.
Storage: Keep spread in an airtight container on your shelf. This will hold for ~2 weeks on the counter. If you want it to keep longer, place it in the refrigerator to avoid nut butter turning rancid. Be sure to remove a few minutes prior to using, so that it can soften and become spreadable.
Note: This will soften in warmer climates and become quite solid/crumbly in colder climates. Find the perfect location to meet your desired spreading texture.
Gifting: This makes for a great edible gift when placed in a nice jar with a fancy ribbon and note. If it's apple season, gift this jar with some crispy in-season apples or with a fresh baked loaf of our GF Almond Bread.
What are some ways that you enjoy eating chocolate almond butter?