Chocolate Almond Butter - Pata Tiakarete Aramona
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.
The simple tohutao (recipe):
Start the process by roasting blanched aramona (almonds) with a little marahihi mapere (maple syrup) and tote (salt). This only take 12 minutes so don't go too far away. Next add the toasted 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.
At this point you can leave it as plain almond butter 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.
More tiakarete (chocolate) recipes to check out:
Where would we be without the joys of tiakarete (chocolate) in our lives? Our whānau (family) never really buy lollies but chocolate is always close by. So, what recipes take your fancy today? Do you need a rich chocolate cake? I have a few options for you.
1. Chocolate Hazelnut Cake or try its gluten-free sidekick here. Or is almond more you style? Then try this deeply indulgent Chocolate Cake and Almond with Biscoff Buttercream.
2. Thinking of a brownie instead? Try this Chocolate and Raspberry Brownie or its super dramatic cousin; Chocolate Raspberry Brownie with Marshmallow.
3. Or is it a pihikete (chocolate) kind of day? Take a deep dive in to the beauty of Buckeye Cookies. Not quite what you are looking for? Then venture over to the Chocolate and Raspberry Thumbprint Cookies or Chocolate and Caramel Thumbprint Cookies.
Videography and photography by Sarah Henderson.
Chocolate Almond Butter - Pata Tiakarete Aramona
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
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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