One word: Nutella. I, like most vegans, genuinely do miss that luxurious chocolate spread. I used to eat it like pudding, which is crazy since it is 100 calories per tablespoon. Nutella is, unfortunately, not vegan. So does this recipe taste precisely like Nutella? Nope, not even a little, but it is packed with chocolate flavor, and it is rich and decadent. Though I love pure chocolate, this recipe has a little “je ne sais quoi.”
Enter the Mayan twist. The chocolate flavor is heightened with a bit of salt and spice. The Aztecs believed that cacao seeds were the gift of Quetzalcoatl, the God of wisdom. The seeds were made into a drink with spices and were said to give the drinker strength.
While I am not 100% sure that this chocolate recipe will give you strength, I can say that you won’t be missing Nutella so much. Even Mark, who is not a chocolate lover (he prefers vanilla, it is a real test in our relationship), loves this spread. I like to spread it on toast or grainy bread, top with fruit, and sprinkle with chia seeds. I am obsessed with those bits of omega-rich seeds. Plus, if I top it with healthy seeds, I can eat more chocolate? Balance right?
I have not tried this recipe with raw almonds, but it is worth the time to roast them. Roasted nuts smell heavenly and add great depth to the butter. The cinnamon and cayenne aren’t super strong in this recipe; those ingredients are meant to enhance the chocolate flavor. If you want to add more, feel free but always taste as you go!
Notes:
Watch the nuts while in the oven; they can go from perfectly roasted to inedible in a flash.
Not all chocolate chips are vegan, so read those ingredients before you buy. Whole Foods 365 Brand has vegan-specific chocolate chips.
I tried this recipe in my Vitamix, and though it takes longer in a Food Processor, it is easier to get the almond butter out of it.
Like all-natural nut butter, it will become thick when stored in the fridge, so give it a good stir before using it or put the closed jar into warm water to loosen things up.
Mayan Chocolate Almond Butter
This recipe makes about 1 1/2 cups.
2 cups raw almonds
1 cup dark chocolate chips
1/2 tablespoon coconut oil
¼ teaspoon kosher salt
¼ teaspoon ground cinnamon
Pinch of cayenne pepper
Preheat the oven to 350°. Line a baking sheet with parchment paper and spread the raw almonds in a single layer onto the sheet. Roast for 10 minutes, flipping the almonds halfway through. They should smell nutty but not burnt, and the skins should look crackly. Take them out of the oven if they are browning too quickly and allow them to cool slightly, so they are warm but not hot.
Meanwhile, add the chocolate chips and coconut oil to a metal or glass bowl set over a pot of barely simmering water. Melt the chocolate until most of the chips are melted; take the bowl off the pan and stir the mixture until all the chips are melted.
Transfer the almonds to the bowl of the food processor and process for 5 minutes, scraping the sides of the bowl down with a spatula.
Add the chocolate, salt, and spices and process until smooth, about another 8-10 minutes.
Spread on toast, drizzle on fruit, and stir in a smoothie or oatmeal for a chocolate treat!
Recipe written and submitted by Sprouts and Chocolate.
