Forget coo coo for cocoa puffs. I'm coo coo for this chocolate almond butter recipe.
Back before my veganing days, I used to enjoy a little spread known as Nutella. Unfortunately, not only is Nutella not vegan(containing skim milk and something called "reduced minerals whey(milk)"... sketchy), but the first ingredient is sugar, and the second is oil. Call me nuts, but when I'm eating a nut butter, I'd prefer the first ingredient be... well... nuts.
My chocolate spread uses raw almonds instead of hazelnuts(I'm sure it would work with hazelnuts as well though), contains no extra bulk or calories from sugar(as it's sweetened with stevia), and can be adjusted to have a darker or milder chocolate-y taste depending on your preference. In my opinion, the more cocoa, the better. Sometimes I even eat unsweetened cocoa powder plain. Is that weird? Oh and also, the first ingredient is nuts.
(Makes a little over 1 cup)
Ingredients:
-1 cup raw almonds(toasted almonds have a stronger flavor, and we want chocolate to take center stage in this recipe)
-1-2 Tbs. cocoa(I vote 2 heaping Tbs.)
-1 tsp. vanilla
-Pinch salt
-2 Tbs. coconut oil
-1 Tbs. olive oil
-Dash stevia(my stevia came with a little baby scoop and I used one of those. I also don't like mine very sweet. I say start with a little and work your way up if you need too. If you don't have stevia, maybe try a couple teaspoons of sugar or agave nectar)
Method:
Throw all ingredients into a food processor and blend. And blend. And blend. First your mixture with become grainy, then it will form a thick ball and eventually after about 8 minutes you will end up with smooth, liquid, chocolate heaven. Pour into a jar and store in the refrigerator.
Note: Your almond butter will firm up considerably in the fridge, especially because of the coconut oil. For a more liquid spread, let your almond butter sit out on the counter for half an hour or so before using.
-The base I used to develop this recipe comes from iHerb's Healthy Haven Blog
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