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I’ve been seeing jars of chocolate almond butter available on grocery store shelves for several years now, but I’ve never been able to justify spending $10+ dollars to try one– especially when I’d probably devour most of it in one sitting. I’ve never had much willpower around chocolate.
This homemade chocolate almond butter was actually the result of one of my recent chocolate cravings. I had just finished making a batch of homemade almond butter (because I won’t spend $17 on a jar of organic almond butter at the store, either), and I decided to try out a chocolate version. I didn’t want to risk ruining my whole batch of almond butter if my experiment went poorly, so I started with just 1/2 cup and added small amounts of cocoa and sweetener as I went. I figured with this method, I couldn’t go wrong!
And I was right. Since you can taste this mixture as you go, you’ll always wind up with the exact chocolate flavor you’re looking for. The only downside to making your own chocolate almond butter, rather than buying the store-bought variety, is that the shelf-life will be a lot shorter. (After all, you’re not adding hydrogenated oils or preservatives.) I had to add a couple tablespoons of water to this batch, to make the consistency more spreadable, and added moisture means that it will spoil much quicker– probably in a week or two, when kept in the fridge. So, don’t make your batch too large, unless you plan on going through it quickly!
As always, this recipe is highly adaptable, too. You can use any nut or seed butter you like, by simply adding the ingredients and tasting as you go. Enjoy!
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Chocolate Almond Butter (Vegan)
Makes a little over 1/2 cup
Ingredients:
1/2 cup almond butter, or other nut or seed butter of choice
3 tablespoons pure maple syrup
2 1/2 tablespoons cocoa powder
2 tablespoons water, or as needed to make the mixture spreadable
Directions:
In a medium bowl combine the almond butter, maple syrup, and cocoa powder. It will probably become difficult to stir, so add the water one tablespoon at a time, as needed, to make the mixture smooth and spreadable. Feel free to add any more cocoa, sweetener, or water to make the mixture exactly how you like it.
Store in an airtight container in the fridge for up to two weeks, and enjoy it with your favorite fresh fruit, crackers, or simply by the spoonful!
Ingredients
- 1/2 cup almond butter , or other nut or seed butter of choice
- 3 tablespoons pure maple syrup
- 2 1/2 tablespoons cocoa powder
- 2 tablespoons water , or as needed to make the mixture spreadable
Instructions
- In a medium bowl combine the almond butter, maple syrup, and cocoa powder. It will probably become difficult to stir, so add the water one tablespoon at a time, as needed, to make the mixture smooth and spreadable. Feel free to add any more cocoa, sweetener, or water to make the mixture exactly how you like it.
- Store the chocolate almond butter spread in an airtight container in the fridge for up to two weeks, and enjoy it with your favorite fresh fruit, crackers, or simply by the spoonful!
Nutrition
Per Serving: Calories: 79, Fat: 5g, Carbohydrates: 5g, Fiber: 1g, Protein: 2g
Notes:
As I mentioned above, this recipe is very adaptable. Feel free to use carob or raw cacao powder, maple syrup, coconut nectar, honey, or stevia– adding each ingredient a little bit at a time, tasting as you go. You’ll simply need to adjust the amount of water or almond milk used to make it spreadable, depending on which ingredients you use.
And please leave a comment below, letting us know what has worked for you!
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Reader Feedback: Have you ever tried a store-bought chocolate almond butter? Any other flavored nut butters we should try to make at home next?
This recipe did not work for me at all. The oil completely separate once I added water and it it chunky and unedible… What happened? I wish I could add a picture because it looks discussing
Instead of water,add olive oil for spreadability.
I’m in the middle of Veganuary and have been doing well, but became so close to going at the Nutella jar with a spoon last night. This recipe saved me! Thanks for it. I’ll be making it regularly.
I didn’t have any Almond Butter, so I made this with SunButter. It turned out really nicely. Unfortunately spoiling by having it sit in the fridge was not an issue… I found myself ….tasting…a little too much of it.
I made this, but used coconut oil instead of water. Hopefully it will keep more than 2 weeks in the fridge.
This is the best recipe I’ve ever found online. I’m a student and too broke to support my chocolate almond butter addiction and that’s what led me here. I used this recipe to combine my 3 favourite things into one food! Since i love dark chocolate, i melted a little bit of my favourite dark chocolate with just a teeny tiny bit of almond milk and added it at the last. I also swapped maple syrup for this sugar free hazelnut syrup i had. And honestly, it turned out to be the most heavenly spread I’ve ever had! 🙂