Homemade almond butter is easier than you think! Make this Dark Chocolate Sea Salt Almond Butter recipe in your blender or food processor in under 20 minutes with just 4 ingredients!
This recipe was supposed to go up last Tuesday, but as I sat down to write the post I realized how many other thoughts I had swirling through my head and suddenly I found myself bearing my soul all over the internet.
My content calendar is the best and worst thing that has ever happened to me. It totally keeps me on track and has helped me become a slightly more organized blogger (organization is not my strong suit…) but the newly discovered creative inside of me just wants to throw caution to the wind and let the chips fall as they may.
My internal struggles force me to be flexible all the time. If I weren’t I would probably be the most uptight person on the planet. Flexibility isn’t easy for me though. I do it for my sanity but it is in direct conflict of my perfectionist tendencies.
I find comfort and control in rigidity, but I also find peace and relaxation in freedom. Is it easy to let things go and ditch the plan all the time? No. But you do what you gotta do for your peace of mind.
Alternatively, you go after this almond butter with a spoon.
When my sudden desire to change up the content calendar meant that I found myself with 3 chocolate recipes in row, I just had to let it go. There are certainly worse problems in the world than too many chocolate recipes.
Having a plan is important, don’t get me wrong but you need to learn how to cope without one or at the very least when plan B looks different from plan A.
I challenge you to ditch the plan for the day and see what happens. I bet you’ll be surprised what you discover!Print
Dark Chocolate Sea Salt Almond Butter
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: about 2 cups 1x
- 2 cups raw almonds
- 1/2 cup chopped dark chocolate or dark chocolate chips (I used 72%)
- 1 tsp sea salt
- 1/2 tsp vanilla extract
- Preheat oven to 350 degrees F.
- Spread out almonds on a baking sheet and bake for 10-12 minutes or until lightly toasted (I find 11 minutes to be perfect).
- Carefully add almonds to a food processor or blender and process until smooth.
- You will need to wipe down the sides on occasion to make sure almonds are blended smoothly. This will take several minutes so be patient.
- Add in dark chocolate, sea salt and vanilla and process until well-combined.
- The heat of the almonds should melt the dark chocolate so it combines well.
- Store in an airtight jar for several weeks. If storing for a longer time (over 1 month), store in fridge.
Are you a planner? How do you balance planning and flexibility? Who’s excited for 3 chocolate recipes in a row? #hellyeah!
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WhitneyJune 12, 2015 at 5:42 pm
Love how simple and delicious this sounds. #ilovenutbutter..
Davida KugelmassJune 15, 2015 at 10:34 am
Thanks, lady! Best hashtag!
TravisJune 10, 2015 at 9:02 pm
I tried this recipe out and its better to me than some of the protein almond butters I’ve has. Simple recipe , never even though about it. Keep the recipes coming man. Wonder how a Quest protein bar chocolate chip cookie dough melted into this would taste?
Arman @ thebigmansworldJune 10, 2015 at 3:35 pm
I think you need to give yourself a tonne (ton?) more credit- The self transformation 2013 VS now is evident- Even though it might not be crystal clear. Yeah, there are blemishes but it’s all still positive and inspiring.
If I were more balanced and flexible, I would have refrigerated my sandwich this morning and made pancakes drizzled with this beauty after seeing it on the I-G.
Luv What You DoJune 8, 2015 at 11:05 pm
This is the kind of recipe that I can’t make because I”d eat the entire jar! YUMMY!
Davida KugelmassJune 9, 2015 at 8:54 pm
lynsey | lynseylovesfoodJune 8, 2015 at 7:44 am
oh i hear you on the rigidity/flexibility thing… but you are awesome so it always works. xo
CassieJune 8, 2015 at 1:26 am
Dark chocolate sea salt is literally my favorite flavor of all time. You have made something extremely dangerous and this ain’t gonna be pretty when I make it!
Barbara MancovskyJune 7, 2015 at 8:42 pm
You got me with the drizzle on the banana. I’m in and it will be a first! Thanks
She Rocks FitnessJune 7, 2015 at 2:54 pm
YES please…Looks delicious! XOXO
Lisa @ Sprinkle with LoveJune 7, 2015 at 1:08 pm
Very nice photographs! I discovered a while ago how easy it is to make my own almond butter (and cheap!!) and do it all the time. I like your additions of dark choc and salt:-)))
Dani @ DaniCaliforniaCooksJune 7, 2015 at 11:45 am
I got a little overwhelmed with my planning tendencies a few weeks ago and have really relaxed on making long to do lists and even planning out my workouts. I started to feel over-booked!
Michele @ paleorunningmommaJune 7, 2015 at 10:51 am
I think I’m sort of where you are with planning versus flexibility. And there is no such thing as too many awesome chocolate recipes. This looks too good!
CatJune 7, 2015 at 7:46 am
I hear you on the conflict – I’m in a constant battle (or, a nicer way of putting it: tango) of going back and forth between type-A plan-o-holic me, and fun, flexible me. It’s a rollercoaster, but it works well enough. Yin and yang and all that…
Kind of like how sea salt works with chocolate… oh yeah that’s why I’m here! Thank you for the nut butter porn 😉