Nutritional information (per serve)
Instructions and steps:
Place 300g natural almonds, 50g 70% cocoa dark chocolate, 2 tablespoons pure cocoa powder and ½ cup canola oil in a blender or food processor. Blitz until butter has reached your desired texture, tamping mixture down, if necessary. If needed, add a little water to create a smooth texture. Transfer to a jar. Keep this butter in the cupboard, where it will last a week or so.
Try a spoonful on homemade Bircher muesli, or on porridge with fresh fruit.
About this recipe
First published: August 2019