Description
If you are a major chocoholic who also loves almond butter, prepare yourself for this Dark Chocolate Espresso Almond Butter. Holy. Moly.
Ingredients
- 2 cups Raw Almonds
- ½ cups Chopped Dark Chocolate, At Least 70%
- 3 Pitted Dates
- 2 teaspoons Espresso Powder
- 1 teaspoon Sea Salt
- ½ teaspoons Vanilla Extact
Preparation
Preheat oven to 350ºF.
Spread almonds on a baking sheet and bake for 10 minutes until lightly toasted. Allow to cool enough to handle before proceeding.
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.
Add dark chocolate, dates, espresso powder, sea salt and vanilla and process until well-combined.
Refrigerate and store in an airtight jar for up to a month, but good on you if it lasts over a week.
