This Dark Chocolate Honey Almond Butter is made from simple, wholesome ingredients for a healthy homemade spread. Enjoy it on toast, as a dip for apples and bananas, or straight from the spoon. (Gluten free, paleo, and easily made vegan.)
This Dark Chocolate Honey Almond Butter wraps up my Blendtec series. I’ve used the blender dozens of times for smoothies and small kitchen projects like this spread, and it’s become a go-to appliance for making nut butters at home.
I love spreads—peanut butter, Nutella-style spreads, and other nut butters are regulars at my breakfast table. Homemade almond butter is especially satisfying because you control the ingredients. This version uses raw almonds, coconut butter, dark cocoa powder, sea salt, and honey. To make it vegan, swap honey for agave, maple syrup, or a preferred liquid sweetener.
To make the almond butter, pulse the almonds until they form a coarse powder. I used a Twister Jar to break the nuts down and scrape the sides, then transferred the powder to a larger jar and blended in 30-second bursts until the almonds released their oils and the mixture turned pasty and smooth. Stir in the coconut butter, cocoa, honey, and salt, and adjust sweetness and salt to taste. If needed, thin the spread with a tablespoon of melted coconut oil.
One of the best moments is when the kids ask for more—knowing they’re eating something nutritious makes it even better. We enjoy this almond butter as a dip for crisp apples and as a topping for toast or smoothies.
Feel free to adjust the amount of honey (or vegan substitute) and sea salt to suit your preference. Store in an airtight jar in the refrigerator for best freshness.
Dark Chocolate Honey Almond Butter
Amber Brady
Ingredients
- 2 cups raw almonds
- 3 Tbsp coconut butter
- 1½ Tbsp dark cocoa powder
- 2 Tbsp honey (or agave/maple syrup for vegan)
- ½ tsp sea salt
- 1 Tbsp coconut oil, melted (optional, for thinning)
Instructions
- Place almonds in a blender (a Twister Jar works well). Pulse until the nuts form a coarse powder, using the lid to help scrape the sides if needed.
- Transfer the almond powder to a larger jar or container and blend on medium-high in 30-second intervals for 2–3 minutes, stopping to scrape and check. Continue until the almonds release their oils and the mixture becomes smooth and pasty.
- Pour the almond butter into a bowl. Stir in coconut butter, cocoa powder, honey, and sea salt. Adjust sweetness and salt to taste. If the butter is too thick, stir in up to 1 tablespoon melted coconut oil to reach desired consistency.
Notes
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