Cocoa-nut Almond Butter

By laurenzembron

Ingredients

• 1.5 c raw almonds
• 2 T coconut butter, melted
• 1.5-2 T unsweetened cocoa powder
• 1/2-1 T pure cane sugar
• 1 t vanilla extract
• pinch of salt [optional]

Details

Adapted from google.com

Preparation

Step 1

In a pan over medium heat, toast raw almonds, until golden brown.  Stir frequently + watch closely so they do not burn.  ~10min [you can also do this in the oven at 325* for 20min, stirring once half way through]
Let cool for a few minutes and then dump into your food processor.
Process + scrape bowl until it turns to creamy almond butter.  ~7-10min depending
Add in cocoa powder, coconut butter, cane sugar, vanilla + salt. 
Process + scrape until it returns to a creamy consistency.  This take some patience + quite a bit of bowl scraping.  It turns from liquid into a thick crumbly dough, but eventually turns into creamy, dreamy, nut butter.  ~7-10min
*Start with 1.5T cocoa.  If desired add another 1/2T.  Same goes for the sugar.  I used maple syrup but it made it much more difficult to process.  The cane sugar should melt + incorporate much more easily.

*I have an 11c Cuisinart food processor.  If you have an 11-14c you may be able to double this but never triple it.  If you have a 7c, high power food processor, you should be fine making this quantity but do not double.