E te iwi (everyone), this Chocolate Almond Butter is so delicious and the coolest little gift idea. So, join me as we take a few simple steps to make this delicious delicacy.
This Chocolate almond Butter is the perfect topping for my Spiced Banana Loaf as you can see in the whakaahua (photo) above. It would also work with my Simple Banana Cupcakes and Braided Chocolate Chip Bread.
More tiakarete (chocolate) recipes:
Thinking of a brownie? Then try this Chocolate and Raspberry Brownie or its super dramatic cousin; Chocolate Raspberry Brownie with Marshmallow. Or is it a pihikete (chocolate) kind of day? Then take a deep dive in to the beauty of Buckeye Cookies.
Videography and photography by Sarah Henderson.
Ingredient Tips for this Chocolate Almond Butter:
- Almonds: Use any raw aramona (almonds). I used blanched but raw whole almonds with the skins on will also work.
- Maple Syrup: I love the subtle flavour of maple syrup in this recipe but it can also be swapped for the same amount of honey, golden syrup or date syrup.
- Chocolate: I prefer 50% tiakarete parauri (dark chocolate) in this recipe but anything from milk to dark will work.
- Cocoa: This amps up the chocolate flavour but can be omitted if you want.
Expert Tips:
Do not wait for the aramona (almonds) to cool before processing them. This helps the oils release quickly and also melts the tiakarete (chocolate) when it is added.
This makes the perfect gift, so make a double batch and make some for your whānau and some for someone else.
Step by Step Instructions for the Chocolate Almond Butter:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Preheat the Oven:
Preheat your oven to 190 °C fan bake or 180 °C fan bake.
Line a large baking tray with baking paper.
2. Combine the Ingredients:
Add the aramona (almonds), marahihi māpere (maple syrup) and tote (salt).
Mix them all together so all the aramona (almonds) are coated well.
3. Toast the Almonds:
Bake for 12 minutes or until they are a deep golden colour.
4. Process the Toasted Almonds:
Add the hot aramona (almonds) straight into a tāwhirowhiro (food processor) and process for 8 - 10 minutes until the almonds are a smooth and loose consistency.
They will go through a series of stages.
First the aramona (almonds) will break in to a crumb, then forms in to a thick butter and once the oils have released the mixture will be thinner. That is the consistency you want.
5. Prepare the Chocolate:
As the almonds are processing, chop the tiakarete parauri (dark chocolate) in to fine pieces.
6. Combine the Chocolate and Almonds:
Once the aramona (almonds) have turned in to a loose paste, add the tiakarete parauri (dark chocolate) in to the food processor.
Process for a few minutes until the chocolate is melted in.
7. Add the Remaining Ingredients:
Add the iho hūperei (vanilla essence), kōkō (cocoa) and puehu huka.
Process it again until everything is combined.
Once it is a loose and spreadable consistency it is ready.
Have a sneaky taste test at this point too, you won't regret it! 😉
8. Use the Chocolate Almond Butter:
Spread it on to my warm spiced banana loaf or these Simple Banana Cupcakes.
Or add it 2 x 150 ml jars with lids and keep one for you and give one away!
9. Store the Chocolate Almond Butter:
This will keep well in a sealed jar (or two small ones) in a cool cupboard for up to a week.
Want more? Check out these
Toppings
These recipes always elevate your baking in simple ways.
DID YOU ENJOY THIS RECIPE?
It would be so awesome if you could please leave a review/comment by clicking the “leave a comment” section at the top of the page.
I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.
Chocolate Almond Butter - Pata Tiakarete Aramona
Equipment
- 1 x High Powered Food Processor
Ingredients
Chocolate Almond Butter - Pata Tiakarete Aramona
- 300 g aramona (almonds, blanched)
- ¼ C (55 g) marahihi māpere (maple syrup)
- 1 tsp tote (salt, fine)
- 100 g tiakarete parauri (dark chocolate, 50%)
- 2 teaspoon (10 ml) iho hūperei (vanilla essence)
- ¼ C (25 g) kōkō (cocoa)
- 3 tablespoon puehu huka (icing sugar)
Instructions
Preheat the Oven:
- Preheat your oven to 190 °C fan bake or 180 °C fan bake.
- Line a large baking tray with baking paper.
Combine the Ingredients:
- Add the aramona (almonds), marahihi māpere (maple syrup) and tote (salt). Mix them all together so all the aramona (almonds) are coated well.
Toast the Almonds:
- Bake for 12 minutes or until they are a deep golden colour.
Process the Toasted Almonds:
- Add the hot aramona (almonds) straight into a tāwhirowhiro (food processor) and process for 8 - 10 minutes until the almonds are a smooth and loose consistency.
- They will go through a series of stages. First the aramona (almonds) will break in to a crumb, then forms in to a thick butter and once the oils have released the mixture will be thinner. That is the consistency you want.
Prepare the Chocolate:
- As the almonds are processing, chop the tiakarete parauri (dark chocolate) in to fine pieces.
Combine the Chocolate and Almonds:
- Once the aramona (almonds) have turned in to a loose paste, add the tiakarete parauri (dark chocolate) in to the food processor.
- Process for a few minutes until the chocolate is melted in.
Add the Remaining Ingredients:
- Add the iho hūperei (vanilla essence), kōkō (cocoa) and puehu huka. Process it again until everything is combined.
- Once it is a loose and spreadable consistency it is ready. Have a sneaky taste test at this point too, you won't regret it! 😉
Use the Chocolate Almond Butter:
- Spread it on to my warm spiced banana loaf. Or add it 2 x 150 ml jars with lids and keep one for you and give one away!
Store the Chocolate Almond Butter:
- This will keep well in a sealed jar (or two small ones) in a cool cupboard for up to a week.
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