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5 from 1 vote

Chocolate Almond Butter (dairy, gluten, refined sugar free)



  • Roast the almonds at 350°F until fragrant and they start to turn brown, about 10 minutes.
  • Let almonds cool for 5 minutes, then process them in a food processor or high speed blender until smooth and creamy.
  • Using a spatula, mix the cacao powder with the almond butter until combined.
  • In a bowl over simmering water, slowly melt the cacao butter (double boiler). Once melted, mix in the honey, vanilla extract, coconut oil and salt.
  • Using a spatula, stir the cacao mixture with the almond butter, and mix to combine ingredients
  • Store in an airtight container in a cool dark place such as your pantry or in the refrigerator.

    Recipe yields about 1 cup.


Do not change the order in which you add and mix the ingredients. Follow each step in order or your almond butter won't be creamy and smooth. Instead it will lump together and be very thick.