This salted dark chocolate almond butter might be my favorite nut butter so far. It’s a close call with this and the sunflower-coconut. I made it last Sunday because Justin skipped the gym. I was up early and did a little apartment gym workout before 8am. Then we had ALL day to chill – felt like an extra two hours on our morning. Because the gym is a process. We get up have a snack/our pre-workout, get dressed, drive there, spend over an hour there usually, then head home and hop in the shower. But this particular day he didn’t want to go so we had a lot of extra morning time. Around 9 or 10am he started studying for his AIC exam. I just did my own things like blogging and cleaning up the apartment. I actually love when we spend weekends like that.
We got a BJ’s membership last weekend. While there I got a 40oz bag of whole almonds for $12 – that’s a steal. So Sunday morning I took a break from my work to make almond butter. But I got fancy with it because why not!? (Plus, I paid for the almonds and I figured the weirder the flavor, the less likely Justin would be to eat most of it)
So I went with chocolate because, duh. It’s my biggest weakness. Then I threw in sea salt becasue what’s better than the sweet and salty combo? It’s the best of both worlds. This almond butter complements my paleo english muffins really well too!
The trickiest part of nut butter is making sure it gets to the right consistency. For some reason these almonds gave me a hard time. Sometimes it helps to add 1 tbsp of oil but I try not to. I just kept blending and scraping for a while until it finally got to a good consistency. I decided to add in a melted dark chocolate bar instead of going the cocoa powder and maple syrup route. The maple syrup seems to mess up the texture. But this dark chocolate trick worked great and made it a little creamier too. I used an 85% cocoa bar from Aldi that are sold for $2 – not a bad deal at all. Although Walmart has Lindt bars for $1.50…I just don’t live near one. All you have to do is chop the chocolate up and microwave for 30 seconds, and then again in 10 second intervals so it doesn’t melt. It’s easy to burn chocolate so you have to stir it between microwave intervals.