Chocolate-Almond Butter

  • Level: Easy
  • Total: 35 min
  • Active: 20 min
  • Yield: 2/3 cup
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Ingredients

Directions

  1. Preheat the oven to 350 degrees F.
  2. Spread out the almonds in a single layer on a baking sheet. Toast in the oven until light brown, about 15 minutes, shaking the baking sheet every 5 minutes. Let cool.
  3. Add the almonds to a food processor and process for 5 minutes, scraping down the sides as needed (the almonds should start to clump together). Continue to process for another 5 minutes, scraping down the sides again halfway through. Add the sea salt and maple syrup, and mix until combined. Add the chocolate in two batches, processing until smooth. Transfer to a Mason jar. Store either at room temperature or in the fridge.

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