Crunchy Cacao Nib Chocolate Almond Butter


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.

Making almond butter is really easy and you’ll follow the same procedure as making homemade almond butter and the only equipment you’ll need is a really good food processor.

It 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.

Here is the 12 ingredient list of “PB Crave Choco Choco Premium Peanut Butter“:


Not only does it have refined/processed sugar and salt, but milk and maltodextrin that is very likely GMO, as well as GMO soy lecithin.




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 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:

  • 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





Where to Buy:  If you have trouble finding any of the ingredients to make this recipe, you can order online from Amazon and have them delivered straight to your door and you’ll be supporting The Healthy Family and Home website at the same time!



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.


Crunchy Cacao Nib Chocolate Almond Butter (Raw, Vegan, Gluten-Free, Dairy-Free, Paleo-Friendly, No Refined Sugar) The Healthy Family and Home


  • 3 cups raw organic unpasteurized almonds
  • 3 tablespoons organic coconut oil
  • 2 tablespoons organic raw cacao
  • 2 tablespoons organic maple syrup (or other liquid sweetener of your choice)
  • 1/2 teaspoon organic vanilla bean powder
  • 1 pinch pink himalayan salt
  • 1/3 cup organic cacao nibs


Prepare the almonds
Step 1 Put the almonds and coconut oil in a food processor and process until it is creamy and smooth, which will take about 5 - 7 minutes.

It will undergo several stages before becoming almond butter (raw almonds, almond flour, thick almond butter, creamy almond butter).

Stop every minute or so and scrap the sides and continue processing until it becomes creamy.
Complete the almond butter
Step 2 Add all the other ingredients (EXCEPT the cacao nibs) and process until they are well combined.

Remove all the chocolate almond butter from the food processor and put into a medium sized bowl.

Stir in by hand the cacao nibs.

Store in an air-tight glass container in cabinet at room temperature. It will harden if you put it in the refrigerator but can be softened again by leaving out at room temperature.





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