Roasted almonds blended with a touch of dark chocolate creates the smoothest, most delicious chocolate almond butter. Easy to make at home and even easier to enjoy!
They say imitation is the highest form of flattery. So it’s safe to assume Ferrero Rocher, the producers of Nutella, will be pleased to the moon and back that I decided to create a healthier, tastier version at home.
Well they might not be happy but everyone, who loves food made from wholesome ingredients, will be delighted!
Chocolate Almond Butter
My homemade version is the true nutella because nuts, namely almonds, are the base of this chocolatey spread! Only natural ingredients, my friends, nothing else!
Dry roasted almonds, dark chocolate, a little bit of honey to sweeten it, coconut oil and vanilla bean paste. It’s so incredible I could just bury myself in the little jar and never leave.
I used almonds instead of hazelnuts simply because I’ve had a bag of them kicking around in my freezer. I really wanted to use them up, plus I absolutely adore almonds and wanted to experiment.
The result by far exceeded my expectations. I like Nutella as much as the next person but having a jar of it in my pantry never tempts me.
This homemade version is a source of all kinds of anguish, especially when I work. All I dream about is a big spoonful of it!
- For best results you roasted almonds.
- Make sure your food processor or a blender is fitted with a powerful motor, otherwise it might burn.
- I used almonds but roasted hazelnuts will deliver the true Nutella taste.
- The recipe uses dark chocolate, which is less sweet. If you use milk chocolate, you might want to reduce the amount of honey or omit it altogether.
- Store a jar of this homemade nutella in a kitchen cupboard or it will get hard and unspreadable in the fridge.
- To keep it fresh try to using it up within a week or 10 days.
Try this homemade almond nutella in our Chocolate Nutella Rolls. Delicious special breakfast idea!
This recipe was originally published in o2/2015. Updated and republished in 03/2021
- 300g/2 cups dry roasted almonds salted
- 100g/3.5 oz dark chocolate chopped
- 2 tbsp honey
- 1 tsp vanilla extract
- 2 tbsp coconut oil
- Process almonds in a food processor until runny. This will take up to 10 minutes depending on how powerful your machine is.
- Add chopped chocolate directly into the bowl of your food processor and process until smooth.
- Taste the paste and determine how much honey you want to add. If your almonds are salted add 2-3 tbsp of honey to your taste and vanilla extract. Add a pinch of salt if your almonds are unsalted.
- Continue processing to incorporate honey and vanilla into your paste, which will become clumpy at this point.
- With the motor of the food processor is still running add melted coconut oil through the shoot. Process a minute or two longer until desired consistency.