Chocolate almond butter
In a blender or food processor, place 300g natural almonds, 50g dark chocolate (we used 70% cocoa), 2 tablespoons cocoa and ½ cup canola or other neutral oil. Follow machine instructions and process until butter has reached your desired texture, tamping mixture down if necessary. If needed, add a little water to make a smooth texture. Transfer to a jar. Keep this butter in the cupboard, where it will last a week or so.
Nutrition Info (per serve)
Total fat 12g
Saturated fat 1g
Dietary fibre 2g
Make it gluten free: Check chocolate and cocoa are gluten free.
Try a spoonful of this butter on top of homemade Bircher muesli or porridge, with banana slices.
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