By Tsz on April 20, 2013
Gastrophoria is homemade Aztec Chocolate Almond Butter.
Big news! You’re now looking at the newest recipe contributor to NatureBox’s editorial team!! Growing up watching Martha Stewart, it’s always been a dream of mine to follow in her footsteps and create in the kitchen. This is one giant leap closer to my personal holy grail.
Every week, I’m presented by an unique challenge of designing a tasty recipe that can be followed and replicated by households all over using healthy snacks that’s cooked up by NatureBox.
For my inaugural week, I was assigned to these spicy Chipotle Maple Almonds. Upon tasting a few, I knew I wanted to use them in one of my favorite preparations—creating a homemade chocolate nut butter from scratch! With just a few ingredients and a handful of minutes, you too can feast on your own batch of addicting substance (that’s entirely legal).
Best part is that the spice from the Chipotle Maple Almonds and pinch of cayenne gives the butter a subtle kick that is unexpected. Try the recipe as-is or switch it up by using hazelnuts (anyone say homemade Nutella?) or a blend of nuts for your own unique concoction. Let me know how it goes!
Aztec Chocolate Almond Butter
Yields 1-1/2 cups
1 package NatureBox Chipotle Maple Almonds (about 1-1/4 cups)
1 pinch of salt
1/4 cup of cocoa powder
1/2 cup powdered sugar
1 generous pinch of cayenne pepper (optional)
2 to 3 tablespoons of olive oil
1. Add almonds and salt to a food processor or blender and blend until the mixture resembles coarse sand. Scrape sides as needed with a spatula so the mixture processes evenly.
2. Add the cocoa powder, sugar and cayenne and blend until evenly distributed. Add 2 tablespoons of olive oil to the almond butter and blend until smooth (like creamy peanut butter), about 5 minutes. Add another tablespoon of oil if you’d like a thinner consistency (for topping on ice cream!).
Tip: Spread the Aztec Chocolate Almond Butter on toast, layer with banana slices and enjoy! You can also try it with ice cream or eat straight from a spoon! If there are leftovers, store in the fridge in a glass jar for up to one week.