You know when you bite into a super fudgey brownie, and it has that almost raw, chocolate, gooey inside that is to die for? That is exactly what this tastes like. Except instead of being made of flour, eggs, and butter, it's made of almonds and cocoa powder (and sure a bit of sugar or agave) but it's still only 100 calories per serving! Ok, ok, 101 calories, geesh.
You can use this as a spread on toast, dip slices of fruit into it, dollop onto vegan ice-cream, or eat it like I do, right off of the spoon. Hello perfect sweet treat pick me up!
When I started to make this, I thought it was going to turn out similar to Nutella, just almonds instead of hazelnuts. When I was finished, the texture turned out so much more like brownie goo (the official name), you would think there is flour in there. Hello healthy batter.
You start by making almond butter, so if you just want almond butter, then you can follow this recipe up to step two. Then all you do is add some cocoa, spices, and a sweetener and this magic brownie goo is waiting for you! (Rhyming is cool.. cause you rule..er).
To make said brownie goo (officially named Chocolate Almond Brownie Butter), start by freshly roasting some almonds. You can buy almonds that are already roasted, but I highly recommend roasting them fresh, as the flavour is just so much better. Then you just toss them in a food processor and...
Magic! They will grind to a powder, then that powder will start to thicken, then it will start to ball up, then it will relax and look like almond butter, but you aren't done yet. Keep blending until the oils are released and the almond butter becomes shiny. Ahhhhh that's more like it. This process can take anywhere from 5 to 15 minutes so be patient, it will eventually get there. Now add the cocoa powder, spices and welcome to Chocolate Almond Brownie Butter bliss.
Chocolate Almond Brownie Butter
- 2 cups raw almonds*
- 4 tablespoons cocoa powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 3 tablespoons powdered sugar, or more to taste**
- ½ to ¾ Cup Water
- Preheat your oven to 350F (180C).
- Spread the almonds out on a baking tray and bake for about 15 minutes untril fragrant. Be careful not to burn them. Let the almonds cool. It's ok if they are still warm when you process them, but if they are too hot they can damage your food processor. (I learned this this hard way).
- When the almonds are cooled add them to the food processor and start grinding. Keep blending! They will grind to a powder, then that powder will start to thicken, then it will start to ball up, then it will relax and look like almond butter, but you aren't done yet! Keep blending until the oils are released and it becomes shiny. Congrats, you just made almond butter! This process can take anywhere from 5 to 15 minutes so be patient! It will eventually get there.
- Now add the cocoa powder, salt, vanilla extract, powdered sugar, and ½ cup of water. Blend to incorporate. Add 2 tablespoons more water at a time until the desired consistency is reached. I found that 4 more tablespoons was perfect for me. You just don't want to add too much right away, because you can't take it back, so better to go slow here.
- Use as a dip or spread for fruit, on toast, on top of vegan ice-cream, or the way I like it, eat it right off the spoon.
**You can alternatively use 3 to 4 tablespoons of maple syrup or agave instead of the powdered sugar. If you use a liquid sweetened, start with ¼ cup of water (instead of ½ a cup) and add two more tablespoons of water at a time until desired consistency is reached.
Featured Ingredient: Almonds