This festive spiced chocolate almond butter is a creamy, sweet and spiced spread that is the perfect addition to festive baking, cookies, porridge or a sweet toast topper. The perfect blend of nutty, sweet and spice.
3 cups raw almonds
1/2 cup raw cacao powder
3/4 cup icing sugar
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cardamom
1/8 nutmeg, finely ground
1/2 tsp fine salt
2 Tbsp light flavoured oil (I used macadamia oil)
- Preheat the oven to 180 C (350F). Add almonds to a tray and roast for 7-9 minutes, or until fragrant and just starting to change colour. Be careful to not burn the nuts- I always check at the 6 minute mark and ever minute after. Burnt nuts means burnt nut butter, which is not enjoyable. Remove from the oven and COOL for 5-10 minutes. PLEASE DO NOT blend nuts straight from the oven- they hold A LOT of heat inside, and you must allow them to cool a little. Heat + pressure from blending in a small contained space = potential for explosions.
- Once the its have cooled add to your food processor and blend for 7-10 minutes. My food processor is high-powered- if yours is not, expect this may take up to 20 minutes. At first you will notice the nuts looking dry and grainy but do not worry- with time you will have a silky smooth, drippy nut butter.
- Once you have a creamy, runny and drippy almond butter add all of the remaining ingredients and blend through until uniform.
- Scrap into a clean glass container with an air-tight and store in the pantry.
- I do not recommend omitting oil in this recipe as you will miss out of having drippy, runny chocolate almond butter (which is totally half the point).
- You can absolutely omit all the spices if you want a plain, sweet chocolate almond butter
Keywords: Almond butter, Christmas spice, chocolate almond butter