Dark Chocolate Honey Almond Butter
This Dark Chocolate Honey Almond Butter is made with pure ingredients for a healthy homemade spread great on toast, as a dip for apples and bananas, or eaten straight from the spoon! (Bonus! It’s Gluten Free, Paleo, and can easily be turned into Vegan.)
I was provided with a Blendtec blender to review and use to create this post. All opinions and text are 100% mine.
This Dark Chocolate Honey Almond Butter is my final recipe in the Blentec series! I’ve played with that machine way more than my 4 posts suggest. The Blendtec actually keeps count of the number of times I’ve used it. Let’s just say I’m already up to 50+ uses. Some of those were washes though, but the majority have been smoothies and fun stuff like this spread!
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I am a huge fan of spreads, peanut butter, Nutella, you name it! I have toast with some sort of spread on it every morning with my smoothie. I believe the nut butters help keep me fuller longer, but I don’t have scientific information to back that up, just my personal feelings on the matter. Anyway, so when you have a toy like a Blendtec sitting on your kitchen counter, you’ve got to start making your own spreads. Plus, homemade is way better! This almond spread is gluten free, paleo, and can easily be turned into vegan, because it’s full of pure ingredients like raw almonds, coconut butter, dark cocoa powder, sea salt, and honey (substitute agave, stevia, or maple syrup if vegan).
You basically pulse your nuts until they form a powder. I pulsed my almonds in the Twister Jar with the Twister Lid to scrape the sides, then I transferred it to my Wildside+ Jar and let it run on medium-high for 30 second intervals about 2 to 3 minutes until the almonds released their natural oils and it became pasty and smooth. Stir in the flavorings, and you’ve got yourself some Dark Chocolate Honey Almond Butter!
The best part about this is when your kids are eating it and they ask for more. That’s when you feel really good about yourself! If anything, this Blendtec blender is helping our family eat more nutritiously. We especially enjoyed this almond butter as a dip with crisp apples.
I hope you enjoy this spread! Feel free to adjust the honey (or agave, stevia, or maple syrup if vegan) and salt to your personal preferences.
Dark Chocolate Honey Almond Butter
Ingredients
- 2 cups raw almonds
- 3 Tbsp coconut butter, (I used this homemade recipe on my blog)
- 1 ½ Tbsp dark cocoa powder
- 2 Tbsp honey, (substitute agave, stevia, or maple syrup if vegan)
- ½ tsp sea salt
- 1 Tbsp coconut oil, melted (for thinning, if needed)
Instructions
- Place almonds in a Blendtec Blender Twister Jar with the Twister Lid. Pulse until the nuts form a powder rotating the Twister Lid counter-clockwise as needed.
- Transfer the almond powder to the Wildside+ Jar and blend on medium-high speed in 30 second intervals for 2 to 3 minutes, until the almonds have released their natural oils and the mixture becomes pasty and smooth.
- Pour almond butter into a bowl and stir in the remaining ingredients to desired taste and texture.
Notes
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I just tried this and it’s to die for!!! I had to chastise myself and make myself put it away, so I wouldn’t eat it all at once! Unfortunately, I don’t have a Blendtec, but it turned out well in my food processor, with a lot of scraping for even blending. I like your idea of trying it with cashews. I’m going to have to give that a try, too.
Haha! That’s great Mare! So happy you liked it! Thanks for taking the time to let me know how it went!
I am allergic to almonds and hazelnuts but really want to try this recipe. What else would you recommend using as an almond substitute…cashews? Sunflower seeds?
Thanks!
If I couldn’t have almonds, my second choice would be cashews. Let me know how it turns out!
Hi Amber-this was fun to make and Delicious-but my Vitamix did not make it as creamy as yours. I added lots more coconut oil. Should I have pulsed tghe almonds in smaller batches. Yo thanks fir a great recipe.
You really can’t add any of the other ingredients until the nuts are nice and creamy all by themselves. You could try pulsing the almonds in smaller batches to see if that helps it grind up better and release the natural oils. Also, once this sits at room temperature, it gets a little more solid, and a little less creamy because of the coconut butter. I usually just warm it up before I use it/eat it. Hope this helps!
This looks divine, but I am allergic to coconut. Any suggestions for substitutions? I hope so! Thanks. 🙂
Hi Kathryn, you can leave out the coconut butter and coconut oil, for a chocolate honey almond butter, but you may need some kind of other oil to thin it out slightly to a spreadable consistency. It just depends on how much natural oils the almonds let out. Let me know if you try it out!
I just mixed a little Nutella with Almond Butter the other day. ..it was good. But, this looks FAR better. ..on several levels! A must try! Thanks!
Great minds think alike! Haha. 🙂 Thanks!
Just wondering how you store this and how long it stays fresh (if not eaten in 1 sitting)!
I stored ours at room temperature and we ate it within 3 weeks. I think it would last at least a month or more in the refrigerator. You will need to heat it up to spread it though, so store it in a microwave safe container. 🙂