Dark Chocolate Sea Salt Almond Butter
Dark Chocolate Sea Salt Almond Butter is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian side dish. This recipe serves 8 and costs 78 cents per serving. One portion of this dish contains about 9g of protein, 21g of fat, and a total of 267 calories. 6 people have made this recipe and would make it again. This recipe from The Healthy Maven requires almonds, dark chocolate chips, sea salt, and vanillan extract. From preparation to the plate, this recipe takes roughly 20 minutes. Overall, this recipe earns a pretty good spoonacular score of 57%. Flourless Almond Butter Dark Chocolate Chunk Cookies with sea salt, Dark Chocolate Almond Bark with Sea Salt, and Dark Chocolate, Almond & Sea Salt Banana Baked Oatmeal are very similar to this recipe.
Servings: 8
Ingredients:
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
Equipment:
oven
food processor
baking sheet
blender
Cooking instruction summary:
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.
Step by step:
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).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.
3. 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.
Nutrition Information:
covered percent of daily need
