Chocolate Almond Spread

 

Chocolate Almond Spread |© Urban Cottage Life.com

Remember that almond butter I made a little while back? Want to take it to a whole new level? Why not add chocolate, sugar and a dash of vanilla to make a creamy, dreamy spread?!

I’ve been enjoying this on toast, but just imagine how it might dress up pancakes, or what a dollop or two could do for a raspberry or strawberry smoothie. The chocolate possibilities are pretty much endless! I think the Little Misses would really like it too, assuming there’s any left next time they visit. Let’s keep this our little secret just in case that jar is empty by then.

I whipped this jarful up by hand, but a small food processor would make it even quicker. The recipe makes just over a half cup, because a) I have some other things in mind for the rest of the plain almond butter, and b) I don’t want to put myself too much in the way of temptation. I only have so much resistance when it comes to chocolatey, almondy lusciousness, you know.

Chocolate Almond Spread |© Urban Cottage Life.com

Chocolate Almond Spread

Chocolate Almond Spread

Chocolate Almond Spread |© Urban Cottage Life.comThis sweet and smooth spread, with a hint of salt to bring out the chocolate flavour, will be a favourite of kids and adults alike.

© Urban Cottage Life.com 2016

  • 1/2 cup almond butter (unsalted)
  • 1-1/2 ounces semi-sweet chocolate, melted and still warm
  • 1/4 tsp kosher salt
  • 3 tbsp confectioners sugar
  • 1/2 tsp vanilla extract
  • 2 tsp canola oil

Put all the ingredients in a small bowl or small food processor, and stir or process until smoothly combined.

Store in a jar in the refrigerator for 2 or 3 weeks (taking into account the age of the almond butter). If you’re going to use it for spreading purposes, you might want to take it out of the fridge 15 minutes or so ahead of time to let it soften up some.

7 comments

  1. You go, Girl! This sounds so good, Mar. I’m a big fan of almond paste and adding a bit of chocolate into the mix sounds fantastic. My only problem would be resisting the urge to repeatedly taste it — purely for quality control purposes, you understand. You mentioned taking it out of the fridge 15 minutes before using if one intends to spread it. How much time is needed if one intends to eat it by the spoonful? 🙂

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