Go Back Email Link
–+ servings
Print Pin

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.
Keyword almond and chocolate butter, almond and chocolate butter nz, Almond butter, almond butter nz, Chocolate, Chocolate almond butter, chocolate amlond butter nz, Homemade almond butter, homemade almond butter nz, homemade almond chocolate butter, homemade almond chocolate butter nz, Homemade chocolate almond butter, homemade chocolate almond butter nz, homemade nut butter, homemade nut butter nz, kai, maori, maori baking, maori food, maori kai, maori recipes, roasted almond butter, roasted almond butter nz, te reo baking, te reo Māori, te reo maori baking
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 (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!