From our family kitchen
Salted chocolate almond butter
Published
This delicious almond butter is rich, chocolaty and incredibly tasty. It’s very good for dunking strawberries or apples, but I love it so much I’ve even been known to sit with a jar and a spoon. You have been warned…
Serves 4
Ingredients
- 350g roasted almonds
- 1 tbsp Lucy Bee coconut oil
- 60g dark chocolate (at least 70% cocoa solids), chopped
- 2 tbsp raw cacao powder
- 2–3 tsp honey or maple syrup
- ½ tsp vanilla extract
- 1 tsp Himalayan salt
Method
Place the almonds in a high-powered blender and blitz to your desired consistency, scraping down the sides as you go. I like it fairly liquid, but you can have it crunchy and chunky if you prefer.
Gently melt the coconut oil and chocolate together until smooth. Add to the blender with the remaining ingredients, then blitz until combined. Taste and add more salt or honey, if needed.
Pour the almond butter into an airtight container and store in the fridge for up to 1 week – if it lasts that long!
From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.
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The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story