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Chocolate Almond Butter

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Chocolate Almond Butter – Pata Tiakarete Aramona

E te iwi (everyone), this pata tiakarete aramona is so delicious and the coolest little gift idea. We roast blanched aramona (almonds) to golden perfection in a little marahihi mapere (maple syrup). Next we add them to a tāwhirowhiro (food processor)and transform them into smooth butter. This takes a moment as the aramona (almonds) go crumbly first and then whizz themselves in to a butter frenzy.

You can leave the pata aramona (almond butter) plain like that or join me on the road to making it into a chocolate version. This is created by adding tiakarete parauri (dark chocolate), wanira (vanilla), kōkō (cocoa) and puehu huka (icing sugar) to the nut butter. It is whizzed together and then jarred, ready to spread on my spiced banana loaf, toast or straight from the spoon.

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Chocolate Almond Butter – Pata Tiakarete Aramona

A delicious homemade chocolate almond butter. This is perfect for gifting or for spreading on banana bread and buttered toast.
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Prep Time 20 minutes
Cook Time 12 minutes
Servings 2 150 ml jars

Ingredients

Chocolate Almond Butter – Pata Tiakarete Aramona

  • 300 g aramona (almonds, blanched)
  • ¼ C marahihi māpere (maple syrup)
  • 1 tsp tote (salt, fine)
  • 100 g tiakarete parauri (dark chocolate, 50%)
  • 2 tsp iho hūperei (vanilla essence)
  • ¼ C kōkō (cocoa)
  • 3 tbsp puehu huka (icing sugar)

Instructions

Chocolate Almond Butter – Pata Tiakarete Aramona

  • Pre-heat your oven to 180 °C, fan bake.
  • Line a baking tray with baking paper. Add the aramona (almonds), marahihi māpere (maple syrup) and tote (salt). Mix them all together so all the aramona (almonds) are coated well.
  • Bake for 12 minutes or until they are a deep golden colour. Add them straight into a tāwhirowhiro (food processor) and process for 8 – 10 minutes until the almonds are a smooth and loose consistency.
  • As the almonds are processing, chop the tiakarete parauri (dark chocolate) until fine.
  • Once the aramona (almonds) are the right consistency, add the tiakarete parauri (dark chocolate) in to the food processor. Process for a few minutes until the chocolate is melted in.
  • Add the iho hūperei (vanilla essence), kōkō (cocoa) and puehu huka. Process again for a few minutes. Once it is a loose and spreadable consistency it is ready. Have a sneaky taste test at this point too.
  • Spread it on to my spiced banana loaf or add it two jars. Keep one for you and give one away!

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