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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.
Course Baking
Cuisine Almond Butter, Chocolate
Keyword almond and chocolate butter, Chocolate almond butter, Homemade almond butter, homemade almond butter nz, Homemade chocolate almond butter, homemade chocolate almond butter nz, te reo Māori
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes

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.