Whisked Kitchen · whiskedkitchen.com/r/chocolate-almond-butter-2
kid-friendly · snacks What changed
Chocolate Almond Butter
A riff on Homemade Almond Butter
Category: Spread
An experimental half batch that tastes like chocolate spread, without the palm oil. Cocoa and a little sugar go in at the end; keep the sweetener dry, as honey or syrup would seize the butter.
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)
0.25 tsp fine sea salt (changed)
dash vanilla extract (new)
1.5 tbsp cocoa powder sifted (new)
2 tbsp icing sugar (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, sifted cocoa and icing sugar. Process 30-45 seconds until evenly mixed and no cocoa streaks remain. (changed)
7
If the cocoa has 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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