💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Spread the almonds on a baking sheet and toast in the oven 12-15 minutes, until it is golden and gives off an aroma. Cool completely.
OvenBaking pan
3
Rub the almonds between the two halves of a clean towel until most of the skins come off.
Kitchen towel
4
Grind the almonds in a powerful blender for about 8-10 minutes, until a smooth nut butter forms.
⚙ Grinding in a Food ProcessorBlender
💡At first the nuts grind into crumbs and then into clumps: keep grinding, stopping now and then to scrape down the sides, until the oils are released and the mass turns into a paste.
💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
5
Melt the chocolate with the coconut oil in a bowl set over a pot of simmering water, stirring.
StovePotBowl
6
Add the melted chocolate, cocoa, powdered sugar, vanilla and salt and process 2-3 more minutes, until the spread is completely smooth.
7
Transfer to a clean jar and store at room temperature for up to two weeks.
Jar
938calories
14 gprotein
64 gcarbs
71 gfat
● protein 6%● carbs 27%● fat 67%
Per serving (170 g), of 4 servings
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Coconut oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 862 kcal per 100 g · More about Coconut oil →
Vanilla extract: measured in tsp in this recipe: 1 tsp = 4.2 g · 288 kcal per 100 g · More about Vanilla extract →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
🔧 Tools needed (8) · 🍳 2 cooking vessels
Blender· 💡 Workaround, changes the dish: Stick blender (Less smooth, mainly for liquids) · Food processor (Less smooth with liquids)
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Bowl· Also works: Pot (None)
Kitchen towel· Also works: Plastic wrap (Plastic wrap over the bowl) · Paper towels (None)
Jar· Also works: Storage container (None)
By the steps, as the recipe is built now: another version or addition can change the list.
