Whisked Kitchen · whiskedkitchen.com/r/chocolate-almond-butter
kid-friendly · snacks What changed
Chocolate Almond Butter
A riff on Homemade Almond Butter
Category: Spread
The chocolate half batch for when there's no icing sugar in the house. Drinking chocolate does the job of the sugar and some of the cocoa, and blends in without grit. Check the tin: milk solids make it non-vegan.
Prep15 min
Cook13 min
Makes8
Ingredients
TapClick to tick off as you go. Changes from Homemade Almond Butter are marked.
Marked: changed from Homemade Almond Butter.
250 g raw almonds (changed)
3.5 tbsp drinking chocolate (new)
1 tbsp cocoa powder sifted, to taste (new)
0.25 tsp fine sea salt (changed)
dash vanilla extract (new)
1-2 tsp neutral oil only if the butter stiffens (new)
Method
1
Spread the almonds in a single layer on the air fryer tray. Breville on ROAST at 160 C, CONVECTION: ON. Roast about 12-13 minutes (a half batch runs faster than the full 15), shaking halfway. Check from 7 minutes — pull them as soon as they smell nutty and look golden inside. (changed)
2
Tip out and cool about 10 minutes — warm, not hot.
3
Process in the KitchenAid with the multipurpose (S) blade, about 1 minute, until they break down to a fine meal. Note that a half batch may need scraping more often, since there's less mass riding the blade. (changed)
4
Keep processing. It turns pasty, then gathers into a ball or climbs the sides. Stop, scrape down, continue. (changed)
5
Continue in 1-2 minute bursts, scraping between each, until glossy and pourable (10-20 minutes total). Rest the motor 5 minutes if it feels hot. (changed)
6
Add the salt, vanilla and drinking chocolate. Process 30 seconds, then taste. It will likely read sweet but thin on chocolate flavour — add the sifted cocoa a teaspoon at a time, processing briefly between, until it tastes properly chocolatey. (changed)
7
If the powders have stiffened it past spreadable, add neutral oil a teaspoon at a time and process briefly between additions. (changed)
8
Transfer to a clean jar. Room temperature up to 2 weeks, or refrigerate up to a month. Yields roughly 250 g. (new)
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