Creamy, silky, and intensely chocolatey, this DIY almond butter is an enticing spread for an upgrade to your morning toast. The almond butter will last for several days at room temperature or in the refrigerator for up to two months. You most certainly will have extras of the almond butter, which can be blended into smoothies, spread on sliced apples, stuffed into dried dates for an energizing snack, or thinned with milk and maple syrup for a fanciful pancake topper.
Ingredients
2 cups (500 mL) unsalted blanched almonds
2 Tbsp (30 mL) grapeseed oil or sunflower oil
3 Tbsp (45 mL) cacao powder
1 Tbsp (15 mL) honey (optional)
1 tsp (5 mL) vanilla extract
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) salt
1 cup (250 mL) plain Greek or Skyr yogurt
Zest of 1 lemon
4 slices whole grain bread, toasted
2 cups (500 mL) hulled and sliced strawberries
4 Tbsp (60 mL) cacao nibs (optional)
Directions
Preheat oven to 325 F (160 C). On baking sheet, spread almonds; place in oven and roast until golden and fragrant, about 10 minutes, stirring once or twice. Watch closely, as nuts can quickly go from perfectly toasted to bitterly burnt.
While still warm, transfer almonds to food processor or high-powered blender container and process until finely ground. Add oil and continue to blend until smooth and creamy, scraping down sides as needed, about 3 to 5 minutes. Add cacao powder, honey (if using), vanilla, cinnamon, and salt; blend for another minute.
Mix together yogurt and lemon zest.
Spread 2 Tbsp (30 mL) almond butter on each slice of toast. Layer on yogurt and strawberry slices, or top as desired. Sprinkle on cacao nibs, if using.
Whip it good
Grinding the nuts while still warm from the oven and adding a touch of oil helps them release more oils for easier grinding and a creamier texture.
Each serving contains: 397 calories; 19 g protein; 25 g total fat (4 g sat. fat, 0 g trans fat); 30 g total carbohydrates (10 g sugars, 6 g fibre); 187 mg sodium
