Dark Chocolate Sea Salt Almond Butter

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  1. Preheat oven to 350 degrees F.
  2. Spread out almonds on a baking sheet and bake for 10-12 minutes or until lightly toasted (I find 11 minutes to be perfect).
  3. Carefully add almonds to a food processor or blender and process until smooth.
  4. 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.
  5. Add in dark chocolate, sea salt and vanilla and process until well-combined.
  6. The heat of the almonds should melt the dark chocolate so it combines well.
  7. Store in an airtight jar for several weeks. If storing for a longer time (over 1 month), store in fridge.