Author Notes: If you are a major chocoholic who also loves almond butter, prepare yourself for this Dark Chocolate Espresso Almond Butter. Holy. Moly. —Paige
Makes: 2 cups
cups raw almonds
cup chopped dark chocolate, at least 70%
teaspoons espresso powder
teaspoon sea salt
teaspoon vanilla extract
- Preheat oven to 350ºF.
- Spread almonds on a baking sheet and bake for 10 minutes until lightly toasted. Allow till cool enough to handle before proceeding.
- Refrigerate and store in an airtight jar for up to a month, but good on you if it lasts over a week.