Last weekend I set out to make Ashley’s Chocolate Chip Cookie Dough Almond Butter, and everything went swimmingly until I stirred the chocolate chips into the not-yet-fully-cooled freshly made almond butter (what can I say – I’m impatient).
The little morsels of chocolate quickly melted into the almond butter, resulting in a silky smooth, richly colored, and intensely chocolate almond butter.
If only all kitchen blunders led to such delicious results!
I’m going to direct you back to Ashley’s blog for the recipe, as I did not modify her recipe other than to a) sub in grain-sweetened chocolate chips for the dark and b) stir the chocolate chips into the still-warm almond butter until melted.
You can bet I’m going to be making her original recipe in the near future… until then, I am going to be slathering this decadent chocolate almond butter on just about anything I can find in the kitchen.
Have you ever made a cooking mistake that ended up yielding something great? If so, I’d love to read about it!
|Chocolate Almond Butter by Accident
|0 (No cooking required)
- 2 cups of roasted almonds
- 1/4 cup of cocoa powder
- 1/4 cup of powdered sugar (adjust to taste)
- 1/4 teaspoon of salt
- 1 teaspoon of vanilla extract
- 2-3 tablespoons of vegetable oil (as needed)
1. Start with Roasted Almonds:
Begin by gathering your ingredients. You’ll need 2 cups of roasted almonds. If you have raw almonds, you can roast them in a preheated oven at 350°F (175°C) for about 10-12 minutes until they become fragrant and slightly golden. Let them cool before proceeding.
2. The Accidental Chocolate Addition:
The magic of this recipe lies in the accidental addition of cocoa powder. Place the roasted almonds in a food processor or a high-powered blender. Now, this is where the accident happened – add 1/4 cup of cocoa powder. Originally intended for a regular almond butter recipe, this cocoa powder adds a rich and chocolatey twist that you won’t be able to resist.
3. Sweeten the Mix:
Add 1/4 cup of powdered sugar to sweeten the blend. Adjust the sugar to your liking. If you prefer a more intense chocolate flavor, you can use dark cocoa powder or increase the sugar slightly. Don’t forget to add a pinch (about 1/4 teaspoon) of salt to balance the flavors.
4. Enhance the Flavor:
Pour in 1 teaspoon of vanilla extract. This will infuse a wonderful aroma and depth of flavor into your chocolate almond butter.
5. Blend Until Smooth:
Secure the lid on your food processor or blender and start blending. It may take a few minutes, so be patient. If the mixture seems too thick or isn’t blending well, add vegetable oil one tablespoon at a time until you achieve your desired consistency. The oil will help smooth out the almond butter and give it a creamy texture.
6. Taste and Adjust:
Once your chocolate almond butter is smooth and creamy, give it a taste. Adjust the sweetness or saltiness to your preference. You can also add more cocoa powder if you desire a stronger chocolate flavor.
7. Store and Enjoy:
Transfer your accidental masterpiece into a clean, airtight container. It can be stored in the refrigerator for up to two weeks, but trust us, it’s unlikely to last that long!
Estimated Nutrition Per Serving
- Calories: 112 kcal
- Total Fat: 9.5g
- Saturated Fat: 1.4g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 34mg
- Total Carbohydrates: 6.6g
- Dietary Fiber: 2.6g
- Sugars: 2.3g
- Protein: 3.3g