Welcome back to Sunday Scratchups — AKA: Grocery matchups cooking from scratch. This week, Blue Diamond 6 oz canned almonds are buy one, get one free at $3.99 at Walgreens. Today, I bought 2 cans of whole natural almonds (and used two no-longer-available $1.00/1 printables, making mine $2.06 for two after tax). So, I thought it would be fun to try making chocolate almond butter! With MashupDad helping to man the food processor, we set to it.
If you look at the ingredients that we started with, pictured below, there is no canola oil and no sugar. We ended up having to add a tsp of oil to smooth it out at the end — we did this 1/2 tsp at a time, and I’d mix it up without, then add in gradually as needed. (You could instead use coconut oil, if you prefer.) We also added a tsp of sugar at the end to match our own tastes — it’s still somewhat on the bitter side, but it’s good bitter now! 🙂 You could use honey instead, and we may try that next time.
2 cups whole natural almonds — this was about 1.5 cans
1 tsp vanilla
4 Tbsp unsweetened cocoa powder
1/4 tsp sea salt
1 tsp canola oil
1 tsp white granulated sugar
Run your almonds through the food processor til you get a smooth almond-butter-like consistency, scraping down the sides as needed. This took us about 25 minutes, but we don’t have an especially powerful food processor. You will need to scrape down the sides constantly — see above what it does while blending and why that’s necessary. The first picture is toward the beginning, and the second is 16 minutes in, where you can see the middle starting to change over.
Add canola oil as needed and mix in until your almond butter is at the desired consistency (it should look about like the picture on the above left), then add all the other ingredients and mix well.
Ta-da! Chocolate almond butter. You can adjust the sweetness and chocolate level to your own taste. Store in a tightly covered container in the refrigerator.
How do you tell it’s turning to “butter?”
This is toward the beginning of the process, and you can see that we now have almond meal. (Which, by the way, is a great way to make your own affordable almond meal.) But don’t stop there…
You can see it starting to turn here, at 18 minutes in.
And at 20 minutes in, all of a sudden you are thinking yeah, this might actually become almond butter at some point.
This is at 23 minutes, at which point we started adding in the canola oil because the consistency wasn’t quite there. At 25 minutes, we had unsweetened almond butter. Then you can jazz it up as desired — make it into chocolate almond butter as shown here, just make plain almond butter, make honey almond butter, whatever you want to do with it at that point.
So how did it turn out?
This is really good! It took a very long time to make not very much almond butter, but it was kind of fun, like a big chocolate-y science experiment. Plus, this way you can control the level of sugar and oil in your chocolate almond butter, and it’s cheaper than buying one of those little jars in the store.
This is fairly low-carb, gluten free, dairy free, and all that good stuff!
Want more affordable and easy recipes?
- That’s the only kind I post! Check out more recipes and Sunday Scratchups here.
Easy print version
- 2 cups whole natural almonds -- this was about 1.5 of the 6-oz cans
- 1 tsp vanilla
- 4 Tbsp unsweetened cocoa powder
- ¼ tsp sea salt
- 1 tsp canola oil
- 1 tsp white granulated sugar
- Run your almonds through the food processor til you get a smooth almond-butter-like consistency, scraping down the sides as needed. This took us about 25 minutes, but we don't have an especially powerful food processor. You will need to scrape down the sides constantly.
- Add canola oil gradually as needed. and mix in until your almond butter is at the desired consistency.
- Add all the other ingredients, and mix well.
- Ta-da! Chocolate almond butter. You can adjust the sweetness and chocolate level to your own taste.
- Store in a tightly covered container in the refrigerator.