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Raw Chocolate Almond Butter

by Ricki Heller 38 Comments

[A favorite raw breakfast: chocolate almond spread on apple slices.]

Remember the days when there was only one kind of nut butter–and nobody was allergic to it? 

I think I ate peanut butter almost every day until my late 30s.  As a kid, I slathered it on saltines alongside chocolate milk during cartoon-drenched Saturday mornings; I ate it in sandwiches for lunch throughout my teen years; once I acquired my own kitchen in which to experiment in my 20s, I packed it into celery hollows for snacks, baked it in cookies, muffins or the occasional Rice Krispie square; later, I ate it straight out of the jar for an immediate PMS pick-me-up, or after a late night when I was too tired to cook.

When I hit my 30s and moved to Toronto, I experienced an almond butter epiphany. For a time, I gave up the previously favored legume. In the past decade, I’ve branched out to hazelnut, pecan, walnut, cashew and “mystery” butters (ie, a combination of several different nuts).  Nut butter is definitely a staple in the DDD household, and one of my favorite foods.

These days, it seems I’m once again battling the mercurial ups and downs of my scale (ever since baked goods–albeit ACD-friendly–have reappeared on my menus).  With summer thoroughly upon us (whoopee! yahoo! yay! Danks Gott! Hallelujah! Bravo! Yeeeeee-haw!) and the desire for raw fruits and vegetables in full force, I thought I’d take advantage and amp up my intake of raw produce, thereby simultaneously reducing my intake of grains and flours as a way to get back on track. This raw almond butter offered a key resource in the battle.

While I do enjoy almond butter made from toasted almonds, it’s never been a favorite base for chocolate nut butter; I’ve always thought that, no matter how much chocolate is added, the toasted almond flavor always predominates. It’s sort of like another musician trying to sing a duet with Celine Dion–whether it’s R. Kelly, Andrea Bocelli or even Barbra Streisand–all you hear is that wacky Chanteuse. On the other hand, whenever I’ve sampled raw almond butter, I found the taste rather insipid and bland (sort of like listening to Michael Bublé).

[Full, rich, totally irresistible chocolate flavor.]

In the end, it was the nondescript flavor that rendered raw almond butter an ideal vehicle for raw cacao in this recipe.  When the two are blended together, the cacao really shines, revealing all its complex flavors from fruity notes of strawberry to caramel undertones and its own subtle honeyed sweetness.  Yes, my friends, this is chocolate at its finest and in full flavor!  I also used vanilla bean powder for the first time and was delighted with how it adds its own luscious fragrance and character to the mix. 

Overall, this raw nut butter is easy to make (though it does take a bit of time) and is almost dessert-like in its chocolate intensity (in fact, once refrigerated, it firms up enough that the texture resminded me of fudge).  Not so sweet that it requires toning down with something savory, it’s great directly on a spoon or spread on any (alimentary) partner you fancy.  Drizzled on apple slices is one of my favorite ways to enjoy a decadent-tasting, still healthy and raw breakfast.

Who knows? I may revert to the classic peanut butter one day.  But for now, Saturday mornings were made for Raw Chocolate Almond Butter. 

And don’t forget. . .

Giveaways Gone Wild III continues!  Don’t forget to enter for a chance to win a copy of my friend Amy Green’s new cookbook, Simply Sugar and Gluten Free! For a review, recipe, and all the details, see this post.

Good Morning! Breakfasts giveaway: Iris over at The Daily Dietribe is running her giveaway of my ebook until June 28th.  If you haven’t entered yet–why, git! For details and to enter, see this post.

The SOS Kitchen Challege for June (Blueberries) runs for 6 more days!  Enter your blueberry-based recipes and join the fun!

Raw Chocolate Almond Butter

suitable for ACD All Stages*

A fantastic spread atop toast, crackers, apple slices or whatever your fancy (raw sweet potato rounds worked really well for me). To make the spread suitable for ACD Stage One, simply sub carob powder for the cacao.

2 cups (340 g) raw natural almonds, with skin

3 Tbsp (45 ml) raw cacao powder (or cocoa, at your own risk–it is more bitter than cacao; or use carob for ACD Stage 1)

pinch fine sea salt

2 tsp (10 ml) whole vanilla bean powder or 1 tsp (5 ml) pure vanilla extract (see instructions)

3 Tbsp (45 ml) coconut oil, preferably organic

70-80 drops plain or vanilla stevia liquid, to your taste (I use NuNaturals)–about 1-1/4 tsp (6 ml)

Place the almonds, cacao powder, salt and vanilla bean powder in the bowl of a food processor (if using liquid vanilla extract, don’t add it yet, but save it to add with the stevia instead).  Process until the mixture looks like a powder, with no pieces of almond visible.

Add the coconut oil and stevia (and liquid vanilla, if using) and continue to process until a ball forms, which will then roll around for a bit before breaking up into a paste; continue to process for another 3-5 minutes, scraping sides occasionally, until the butter is almost liquid and very smooth.  (This may require some patience; if you just can’t wait, you’ll still enjoy a somewhat grainier nut butter.).

Pour into a clean jar or container and store in the refrigerator until ready to use.  It will firm up in the fridge; for a softer, pourable nut butter, allow to come to room temperature before using.  Makes about 1-1/4 cups (300 ml).  Store, covered, in refrigerator up to 2 weeks. 

*Note: to make the recipe ACD-Stage 1 friendly, simply sub carob powder for the cacao or cocoa. No, it won’t be chocolate any more, but it will still taste yummy.

This post is linked up to Sugar Free Sundays, where you’ll find a collection of recipes without refined sugar.

Last Year at this Time: Sweet and Sour Chickpeas (with a surprising secret ingredient!)

Two Years Ago: Blog Break

Three Years Ago: Lentil Pistachio Patties (with a different surprising secret ingredient!)–for ACD, replace pistachios with cashews or almonds

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[Disclaimer: this post may contain affiliate links. If you buy using these links, at no cost to you, I will earn a small commission from the sale.]

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Filed Under: ACD Maintenance, ACD Stage One, ACD Stage Three, ACD Stage Two, anti candida diet, blog event, breakfast, chocolate, condiments and sauces, contest, cookbook, dessert, giveaway, gluten free, grain free, nuts, raw, recipes, snacks, Uncategorized, vegan Tagged: almond butter, anti candida diet, blog event, breakfast, Breakfast Ebook, chocolate, contest, cookbook, dairy free, dessert, easy, egg free, food allergies, food sensitivities, giveaway, gluten free, grain free, healthy, nuts, parve, quick, raw, recipes, Simply Sugar and Gluten Free, sugar free, vegan, vegetarian, wheat-free

Reader Interactions

Comments

  1. Hannah says

    June 24, 2011 at 8:47 am

    Would you believe that one of the only nut butters I *haven’t* made is almond? Silly Hannah! Will definitely be trying yours soon 🙂

    Reply
    • Ricki says

      June 24, 2011 at 9:54 am

      I think it was the last one I made, too–the others just seemed easier for some reason. Almond takes a little longer, but with the coconut oil added, it’s just as smooth as walnut or cashew. Mmmm!

      Reply
  2. Laurie Meher says

    June 24, 2011 at 9:17 am

    YUM! I love almonds… I love chocolate… I think this will work! Where can I find the raw cacao powder? By the way… Michael Bublé insipid and bland? That’s a little harsh don’t you think?!

    Reply
    • Ricki says

      June 24, 2011 at 9:52 am

      Laurie, I get my raw cacao from Upaya Naturals in Toronto. Re: Michael Buble, I’m sorry, but I never really “got” what allt he fuss was about. He seems a watered-down version of the original, authentic Frank Sinatra to me. Bleh! (but to each her own, of course!) 😉

      Reply
  3. Junia @ Mis Pensamientos says

    June 24, 2011 at 9:23 am

    this looks divine!!! love this recipe Ricki!

    Reply
    • Ricki says

      June 24, 2011 at 9:52 am

      Thanks so much! I’ve been enjoying it, um, “straight”. 😉

      Reply
  4. Deanna says

    June 24, 2011 at 9:25 am

    Yum. I love raw almond butter. I’ve never found it insipid. And, I’ve never actually had the toasted kind. Maybe if I compared, I wouldn’t love the raw so much. Who knows?

    Your photos with this post are beautiful, too.

    Reply
    • Ricki says

      June 24, 2011 at 9:53 am

      Thanks so much, Deanna! Try the toasted and let me know what you think. 😉 (and boy, was I wishing I had a light box when I took those on a gray Toronto morning!).

      Reply
  5. Jacqueline says

    June 24, 2011 at 9:27 am

    Oh just divine Ricki although I still haven’t seen coconut oil anywhere.

    Reply
    • Ricki says

      June 24, 2011 at 9:53 am

      Hmmm. . . .if you use Earth Balance, I bet that would work, or palm shortening, or even (gasp) butter, if you use it.

      Reply
  6. Cheryl says

    June 24, 2011 at 9:37 am

    THAT is just amazing!!! I haven’t unpacked my coconut oil yet, but now I’ve got great incentive.

    Reply
    • Ricki says

      June 24, 2011 at 9:53 am

      Yay! Hope you’re having fun setting up the new place. 😀

      Reply
  7. JL goes Vegan says

    June 24, 2011 at 11:22 am

    Ricki, this looks phenomenal! I started making almond butter after taking a raw food class. I can’t wait to make these additions for something super decadent!

    Reply
    • Ricki says

      June 24, 2011 at 4:24 pm

      It’s funny, I’ve been making nut butter for quite some time, but never tried raw almond at home before. . . I liked this much more than any of the raw nut butters I’ve purchased. And it really does taste decadent!

      Reply
  8. Jen Rotstein says

    June 24, 2011 at 2:31 pm

    Great idea! Hhaha I love your Celine Dion and Michael Buble comments. Looks great…love cacao in anything!

    Reply
    • Ricki says

      June 24, 2011 at 4:26 pm

      Thanks, Jen! I’ve always enjoyed the cacao powder, but I think this recipe is the one I like it in best of all so far!

      Reply
  9. veganlisa says

    June 24, 2011 at 10:13 pm

    Ricki – I have everything I need to make a batch of this delicious spread. I hope by Sunday I’ll be sitting down to an apple slathered with all that chocolate almond goodness. I can’t wait.

    Reply
    • Ricki says

      June 24, 2011 at 10:53 pm

      It will be delicious! 🙂

      Reply
  10. Johanna GGG says

    June 25, 2011 at 1:55 am

    i grew up loving peanut butter (still hope sylvia might get over her allergy) but was wowed when I discovered cashew and almond nut butters – the very idea of this nut butter over apple makes me think I could maybe live without cake

    Reply
    • Ricki says

      June 26, 2011 at 10:29 pm

      I have to agree that cashew butter is something special. And while I loved this over apple, um, nothing makes me think I could live without cake! 😉

      Reply
  11. Shannon says

    June 26, 2011 at 4:19 pm

    i’ve still got a batch of roasted almond butter in my fridge, and i can see why you wouldn’t want to use that as a base! this version might be dangerous… 🙂

    Reply
    • Ricki says

      June 26, 2011 at 10:30 pm

      I think you’re right–it’s a bit dangerous. 😉 The chilled version tastes sort of like chocolate fudge. . . oops!

      Reply
  12. Valerie @ City|Life|Eats says

    June 26, 2011 at 6:37 pm

    This looks amazing. I really need to get into making my own raw nut butters. That is one thing I still buy, mainly because the last time I made nut butter my food processor got whimpery. Though my juicer has a homogenizing attachment that allegedly makes nut butter. Hmmmm.

    Reply
    • Ricki says

      June 26, 2011 at 7:31 pm

      I never had any trouble making nut butters from roasted nuts with my old food processor, which was okay but not terribly strong. This new one is a powerhouse and it was so easy to do the raw butter. You can always make a smaller batch and not tax the food processor! 🙂

      Reply
  13. Shirley @ gfe says

    June 26, 2011 at 8:06 pm

    “Full, rich, totally irresistible chocolate flavor” … now who can resist that description? And then you have those photos. Lovely. I want some for sure!

    Shirley

    Reply
    • Ricki says

      June 26, 2011 at 10:31 pm

      Thanks, Shirley! Wish I could really share it with you, instead of just virtually. 🙂

      Reply
  14. Miriam @ Sometimes I Veg says

    June 27, 2011 at 10:28 pm

    I always hated peanut butter. I can’t even stand the smell of peanut butter. But I have completely fallen for other nut butters. This one seems like a replacement for nutella.

    Reply
    • Ricki says

      June 27, 2011 at 10:52 pm

      Well, this is nothing like peanut butter! And I suppose it could be thought of as a raw replacement for nutella. If you’re interested, I actually already have a “notella” recipe on the blog (made with hazelnut butter), here. 🙂

      Reply
  15. Laura Jill says

    July 7, 2011 at 1:43 pm

    Ricki, where do you find actual raw almonds? In the US and Canada, aren’t they all steam pasteurized? Do you order them from elsewhere?

    LJ

    Reply
    • Ricki says

      July 7, 2011 at 3:13 pm

      It’s quite possible that mine weren’t “truly” raw, either–the label says “raw natural” but I can’t be sure. If Canada won’t legally allow truly raw nuts into the country (apparently that’s the case with cashews), I am okay with using these. . . but I’m not 100% raw in my diet, either. I order mine from a wholesaler called Grain Process Enterprises here in the Toronto area. Hope that helps!

      Reply
  16. Alta says

    July 15, 2011 at 5:04 pm

    Oh. Yum.

    Reply
  17. Ashley says

    July 23, 2011 at 1:19 pm

    Maybe that’s why I’ve never been a big fan of almond butter, because I haven’t tried roasted almond butter. I love the sound of this raw chocolate almond butter mmm.

    Reply
  18. Steve R says

    September 19, 2012 at 5:23 am

    Fantastic recipe – thank you for this! I have posted your link on my website where I think it complements my gluten free scones nicely. Enjoy!

    http://celiac-diet.weebly.com/gluten-free-scone-recipes.html

    Reply
    • Ricki says

      September 19, 2012 at 8:55 am

      Thanks, Steve! Glad you liked it. It’s a favorite of mine. 🙂

      Reply

Trackbacks

  1. Friday links 6/24 « On Cardamom and Cast Iron says:
    June 24, 2011 at 10:26 am

    […] up, Ricki at Diet, Dessert, and Dogs has a delicious-looking (and healthy!) recipe for  raw chocolate almond butter.   Over at the Post Punk Kitchen blog, Isa has [yet another] drool-worthy post, this time for […]

    Reply
  2. Weekly Gluten-Free Roundup – June 26, 2011 « Celiac Kitchen Witch says:
    June 26, 2011 at 3:50 am

    […] […]

    Reply
  3. Raw Chocolate Almond Butter | The Healthy Haven says:
    June 29, 2011 at 6:19 pm

    […] When I saw a recipe for Raw Chocolate Almond Butter from Ricki, the creator of the Diet, Desserts and Dogs Blog, I knew I had to share it with you. While you can go to most health and specialty grocery stores and pick up a jar of any variety of nut or seed butter these days, isn’t it sometimes better to make something and know where the ingredients come from? Click here to see the original recipe post. […]

    Reply
  4. Chocolate Hazelnut Spread (Homemade Vegan Nutella) « the taste space – steam, bake, boil, shake! says:
    April 13, 2012 at 6:18 am

    […] buy hazelnuts (ie, The Big Carrot or the Bulk Barn) b) Use hazelnut butter instead of hazelnuts c) Substitute another nut (apparently Nutella used to be a mix of almonds and hazelnuts) d) Make a chocolate-bean spread […]

    Reply

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