Chocolate Almond Butter

Chocolate Peanut Butter…a classic combination, and one of my favorites! So it is no surprise that I could not resist making this homemade Chocolate Peanut Butter recipe when Hollie sent it my way. We adapted it slightly to do Chocolate Almond Butter, as almonds seem to offer some additional nutritional value over peanuts.

I like to eat this smeared on a banana, but also would be great on crackers, toast, waffles, or just eaten by the spoonful! A food processor is a must-have tool for this recipe, and then it is very easy to make, taking only about 10 minutes.

Chocolate Almond Butter in a jar.

Almonds in Food Processor

Roasted almonds in the food processor.

Ground Almonds Forming Ball

Blend until it starts to form “dough balls”…

Finely Ground Almonds

Keep blending until it gets smooth and creamy. With skins on the almonds, it didn’t seem to get quite as smooth as the peanuts did when we made peanut butter.

Adding Chocolate Chips to Ground Almonds

Add the semi-sweet chocolate chips. You don’t need to melt the chocolate chips or do anything to them. The heat generated in blending the almonds into almond butter will melt and break down the chocolate chips to incorporate them into the butter.

Chocolate Chips Blended into Ground Almonds

Blend until well incorporated, and mixture is smooth and lump-free.

Chocolate Almond Butter in Jar

This recipe fills a 16-oz jar to the brim, with one 1/2 cup to fit into another container.

Chocolate Almond Butter

  • 16 ounces roasted almonds
  • 1 tablespoon vanilla
  • 2 cups semi sweet chocolate chips (about 12 oz) to taste
  • pinch of salt, optional to taste


  1. Add almonds to the food processor, process on high power until creamy and smooth, about 5 minutes. Scrape down sides of canister, if necessary.
  2. The nuts will go through stages of: crushed, crushed into a fine powder, a paste, a thicker paste, a big “dough ball”, and then the ball will break down into a creamier, smoother butter. Keep processing until runny, and then process for another minute to make certain it is a smooth as it can be.
  3. Add the vanilla, chocolate chips and optional salt (depending on what nuts you get, if the salt on the nuts is enough, we didn’t add any additional salt). You can add the chocolate all together if your machine is good and strong. While we feel ours is a pretty strong machine, however we still added the chocolate in two stages to make it a bit easier. You do not need to melt the chocolate, the heat from processing of nuts will melt and break down the chocolate quite quickly, to incorporate it into the almond butter. Process until completely smooth.
  4. Transfer into a glass jar or other container. It will firm up, even if left out of the fridge. If storing in the fridge, remove about 10 minutes before using to allow it to soften/warm up a bit.

The original/source recipe says it should keep for about 2 weeks out of the fridge, and in the refrigerator for months. Let common sense be your guide, and really it’s not apt to last long anyway, it is soooo good!

Using semi sweet chocolate chips keeps this from being overly sweet, and gives it a bold chocolate taste. You can substitute different nuts as you like.