Between the pantry and refrigerator, we had six different nut butters open last week, including the above-pictured 4-Ingredient Dark Chocolate Almond Butter. If coconut butter counts, we had seven.
In other words, we're nutzos.
Being at home for more than a few days gave me the chance to unearth our food processor from a mountain of rarely used appliances buried in my parents' kitchen cupboard. Now I know why I never made my own nut butter prior to trying this recipe from Angela Liddon of oh she glows.
It took about 15 minutes of processing to achieve a smooth texture, but the end result is well worth the wait. The processor does all the hard work, so the recipe isn't difficult per say. You just have to scrape down the sides and melt the chocolate.
This sweet but healthy nut butter is smooth and creamy at room temperature but harder and more crumbly when refrigerated. It will keep for about a week at room temperature or up to one month in the fridge. Between my brother and I, the chocolaty goodness lasted only five days.
In that time, I enjoyed a tablespoon or two spread on toast, mixed into overnight oats and crumbled in breakfast cookie dough cereal. Just eating a few spoonfuls straight from the container was magical.
Apparently, refrigeration of homemade nut butters is not necessary in the Kolota household, and I'm sure it won't be in yours either. Enjoy :)
P.S. I case you missed the previous links, you can find the recipe for this 4-Ingredient Dark Chocolate Almond Butter at oh she glows.
- Have you ever made your own nut butter?
- Which one do you prefer - almond butter or peanut butter?
Of Possible Interest from oh she glows:
Chunky Cinnamon Raisin Nut Butter
Homemade Mocha Nutella
Fruit-On-the-Bottom Protein Peanut Butter