This is a deeply aromatic, sugar-free chocolate almond spread.
Silky, intense, and naturally nourishing, it sits somewhere between nut butter and pure chocolate — without additives, emulsifiers, or refined sugar.
Ingredients
For the cacao almond butter:
- 300 g almonds (raw or lightly roasted)
- 1–2 tbsp raw cacao powder
- 5–10 g cacao butter (about 1–2 tsp), gently melted
Optional sweet version: add 1–2 tsp coconut blossom sugar
For the topping:
- 1–2 tbsp cacao nibs
- 1–2 tbsp dried berries (raspberries, goji, or cranberries, roughly chopped)
Instructions
- Prepare the almonds
If using raw almonds, you may roast them at 160 C for 10–12 minutes for a deeper aroma, or use them raw for a lighter, more delicate flavor.
Let roasted almonds cool slightly. - Grind
Place the almonds in a high-speed blender or food processor.
Blend, scraping down the sides every 30–40 seconds.
The texture will change from crumbs → thick paste → smooth, glossy butter.
This takes about 3–5 minutes. - Add cacao (and sweetener, if using)
Add the cacao powder.
If you want the sweet version, add the coconut blossom sugar at this stage.
Blend again until completely smooth and fully dissolved. - Incorporate the cacao butter
Gently melt the cacao butter.
With the machine running, slowly pour it into the warm almond–cacao mixture.
Blend for another 20–30 seconds until silky and uniform. - Finish
Transfer to a clean glass jar.
How to use
Spread on toast, swirl into porridge, stir into plant-based yogurt, blend into smoothies, or enjoy straight from the jar.
Storage
Store in a sealed jar.
- Room temperature: 2–3 weeks
- Refrigerator: up to 6 weeks
Because of the cacao butter, the spread will firm when cool. Let it sit at room temperature for a few minutes or stir to soften.
This is not a sweet chocolate spread.
It is deep, honest cacao, carried by almond and finished with texture.
