Chocolate Spread

I’m a complete and utter, total chocolate addict. I think I would eat chocolate all day every day if I had half a chance and I don’t think there are too many foods that can’t be improved upon by a little chocolate!

One of my favourite breakfast treats is toast with Nutella and banana but when I realised just how much sugar was in Nutella I had to make it a super occasional treat rather than a pretty regular thing. Thank goodness I discovered Keen Nutrition who have their own delicious hazelnut & dark chocolate spread which was able to fill in my chocolate shaped breakfast gap.

Unfortunately there are no stockists near me so when I ran out recently I had to improvise.

I’ve been planning to try making my own almond butter for ages so I thought I’d have a go and I’d add a little chocolate to it! My mum has a super duper heavy duty food processor so in return for her letting me use it I promised her some almond butter. She wanted the unadulterated version, which was just add yummy but in a different way.

I am totally blown away by how delicious the result is. I really didn’t use a lot of chocolate in the whole scheme of things and I think it will give me enough of a little chocolate hit at breakfast that I’ll be able to resist a mid morning snack. Never mind that it’s packed with delicious almonds that will keep me filled up, especially if it’s paired with wholemeal toast & banana. Yummy!

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Chocolate Almond Spread

Ingredients

400g Whole Almonds
40g Dark Chocolate (I used Lindt 70%)
Sea Salt
A little sunflower oil

Method

Spread almonds on a baking tray with a little salt and roast. I roasted my almonds at 220°C for about 5 mins but they could have done with roasting for a little longer.

When the almonds have cooled add to your food processor and pulse until the nuts have broken up in to small pieces.
Run the food processor until the nuts have been reduced to a fine powder then add a small amount of sunflower oil to try to bring it all together.

Continue to run the processor adding small amounts of sunflower oil as needed.

I really used very little oil but it seemed to be necessary to bring it all together. I had the machine running for a long time and all I had was powder. The nuts didn’t want to seem to come together properly until the oil was added. I used sunflower oil because it’s relatively tasteless and I had it to hand. (Any similar oil would do but I think next time I’m going to try using coconut oil for a little bit of interesting flavour!)

When the nuts had been reduced to a suitable paste I spilt it in half and put half in a jar for my mum.

I left my half in the processor and melted the chocolate. Then I added the melted chocolate and continued to process until it was totally combined.

I popped it in a clean jar and it’s now ready for munching. I can’t wait to get stuck in tomorrow morning!

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