Chocolate Almond Spread
This is a vegan and gluten-free version of a popular chocolate spread. You only need three ingredients to make it, and the best thing is that you can substitute everything with anything. Use hazelnuts or macadamia nuts instead of almonds, milk or white chocolate instead of dark chocolate, or heavy cream, soy milk, or cow's milk instead of almond milk. Of course, if you use cream or cow's milk, the spread will not be vegan anymore. You could also flavor the spread with vanilla, orange zest, or cinnamon and add a splash of your favorite booze. Smear it on your croissant or bread, use it as a filling for cookies, crepes, or doughnuts, or eat it right out of the jar. The recipe was adapted from Da mi je nešto slatko.
- Makes about 400g
- Prep time: 15min
- Difficulty: Basic
- 200g almonds, roasted
- 150g dark chocolate (60% cacao solids), melted
- 60-100ml almond milk
Add almonds to the bowl of a food processor. Process until the nuts are finely ground. The ground almonds will start to collect around the edges of the bowl, so stop and scrape down the sides every few minutes to keep everything blending evenly. As the oils are released from the almonds, they'll start to stick together and form a large mass that moves around the bowl. Continue processing until you get relatively smooth almond butter. This will take approximately 5-10 minutes, depending on the amount of almonds you use and the strength of your food processor. Be patient. Pour melted chocolate over almond butter and pulse until combined. The spread will be quite thick at this point, so add almond milk one spoon at a time until you achieve a creamy, spreadable consistency. Bear in mind that the spread will set in the refrigerator, so it's a good idea to make it just a bit thinner than you'd like. That way, you will be able to enjoy it right out of the fridge. Pour the chocolate spread into a clean sterilized jar, screw the lid on, and store it in the refrigerator. Use within 3-4 days.