Ingredients:2 cups raw almonds
1/2 cup chocolate
1 tsp coconut oil
1/8th-1/4 tsp kosher salt, to taste
Directions:
Place 2 cups of raw, whole almonds into a food processor. Process for about 15 minutes, scraping down the sides of the bowl every minute or as necessary. It is a long process, but you don’t want to stop until you have released all the oils in the almonds and the mixture is very smooth and buttery! This took me a good 20 minutes (although the original recipe says 15).
Just before your almond butter is ready, melt the chocolate with the coconut oil. I do this in the microwave. Microwave chocolate and oil in bowl for 2 minutes on 50% power. Stir mixture until the bowl is no longer warm. Then microwave at 30 second intervals on 50% power, stirring after each interval, until fully melted.*
Add the melted chocolate to the almond butter (still in the processor) and process for a couple minutes, scraping down the sides of the bowl as necessary. Add your kosher salt to taste and process more. Scoop into a container and store in the fridge. Makes 1 & 1/4 cups, 20 one-tbsp servings, or enough to fill a 250 ml jar.
*To melt chocolate on the stove top: Add the 1/2 cup chocolate chips and 1 tsp of coconut oil to a small pot. Melt on low. You want to remove the pot from heat when there are still some chocolate chip clumps remaining. Don’t worry they will melt as you stir the mixture. Take it off the heat a bit early to avoid burning the chocolate.
