I was inspired to make this Crunchy Cacao Nib Chocolate Almond Butter after seeing a jar of chocolate chip peanut butter in the grocery store.
I liked the idea of the “crunch” but wanted to make it healthier by using cacao nibs instead of GMO chocolate chips.
Store-bought nut butters can be highly processed and contain not only artificial flavors and preservative, but GMO’s.
Here is the 12 ingredient list of a popular store-bought brand:
PB Crave Choco Choco Premium Peanut Butter:
Ingredients: PEANUTS, SUGAR, PALM OIL, CHOCOLATE LIQUOR, COCOA BUTTER, WHOLE MILK, NATURAL FLAVOR, SALT, MALTODEXTRIN, SOY LECITHIN, HONEY, VANILLA. (source)
Not only does it have refined and highly processed sugar and salt, but GMO dairy, maltodextrin and soy lecithin.
This version only has 6 clean ingredients and it’s raw (depending on what type of sweetener you use), vegan, gluten-free, dairy-free, paleo-friendly and has no refined sugar.
5 Fast Facts About Almonds:*
- helps to regulate cholesterol and blood pressure
- energy booster
- loaded with calcium and fiber
- 1/4 cup contains 8 grams of vegan protein
- high in anti-oxidants
5 Fast Facts About Raw Cacao Nibs:*
- excellent source of anti-oxidants
- contains one of the highest dietary sources of magnesium
- one ounce has 9 g of fiber
- one ounce contains 4 g of raw vegan protein
- one ounce contains 6% DV of iron
5 Fast Facts About Raw Cacao Powder:*
- contains over 300 compounds including protein, calcium, copper, zinc and iron
- super high in anti-oxidants
- promotes cardiovascular health
- contains essential fats
- can help to decrease blood pressure
5 Fast Facts About Coconut Oil:*
- super high in lauric acid
- rich in antioxidants
- contains natural microbial and anti-bacterial agents
- helps to improve metabolism
- improves cholesterol levels
5 Fast Facts About Maple Syrup:*
- contains manganese and zinc
- super high in anti-oxidants
- helps with inflammation
- 1/4 cup contains more calcium than the same amount of milk
- 1/4 cup contains more potassium than a banana
*These statements have not been evaluated by Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent any disease.
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Tip #1: Soaking your almonds – I buy my almonds in bulk and I had already soaked and dried them (in a dehydrator) before I made this. See my post about “How To Make Homemade Almond Milk” to see how to soak and dry your almonds before using them in recipes.
Tip #2: Importance of buying unpasteurized almonds – see my post “How To Make Homemade Almond Milk” about why it’s important to buy raw, organic, unpasteurized almonds and where I buy mine in bulk.
Tip #3: Cacao nibs are not sweet and can sometimes have a bitter taste to them if you are not used to eating them. If you’d rather a sweeter almond butter, just substitute the cacao nibs with mini-chocolate chips (just keep in mind it would no longer be considered raw and/or vegan and gluten-free, depending on what type of chocolate chips you used).
Tip #4: Because this recipe has coconut oil, if you store it in the refrigerator, it will harden. Just let it sit out on the counter at room temperature to soften it back up or run your glass jar under some warm water.
Tip #5: This recipe will make approximately (1) cup of chocolate almond butter.
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