Where did December come from?! This year was plodding along at a seemingly reluctant pace, and now all of a sudden it’s the last month of the year, the final chapter of 2014.
Exactly this time last year, we we’re packing our suncream and insect repellant, ready to embark on 3 months travelling around Sri Lanka and Indonesia. It feels like yesterday but also like forever ago.
Fast forward a year and I’m sat in thermals in front of our fire, with a big mug of coffee, planning recipe ideas and watching the frost melt away.
This delicious spread is the perfect way to break into the Christmas spirit. Use it as a spread, filling in baked goods, or go crazy and eat it straight out of the jar.
Because if Christmas isn’t a good excuse for a little indulgence, then what is?!
Chocolate Almond Butter
70g dark chocolate (use 85% cocoa if possible)
1 tablespoon coconut oil (melted)
1 tablespoon organic cocoa powder
½ teaspoon cinnamon
Pinch of sea salt
Add almonds to a food processor and blend for 6-8 mins. Keep stopping to scrape down the sides.
While the almonds are mixing, melt the chocolate and coconut oil together in a pan over a low heat. Add the chocolate mix to the almonds. Add in cinnamon, cocoa and salt.
Keep mixing the almonds until they reach your desired consistency. I like them a little crunchy still, so this took around 10 mins. For a smoother paste, it can take up to 16 mins. Do this is steps so as not to burn out your processor.
Once you have a paste you are happy with, pour into an airtight container and store in fridge. If you want to keep the butter quite runny, keep outside the fridge, and stir before each use.