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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!