Dark Chocolate Coconut Almond Butter Recipe - Simply Quinoa (2024)

FAQs

Why won't my almond butter won't get creamy? ›

Roasting them for just 10 minutes before blending allows the natural oils within the almonds to release toward the skin, which really helps in the blending process. So if you don't want to roast them, you will need to add some oil, about 2 or so tablespoons to help it become creamy.

The differences between almond butter and peanut butter are minimal. While peanut butter contains slightly more protein and more fiber, almond butter contains less sugar and more nutrients, and they both contain a very similar amount of calories, carbohydrates, and fat.

Stir 1-2 drops of peanut or canola oil into dry almond butter to revive it. Carefully pour just a drop or 2 of the oil into the almond butter. Use a butter knife to stir it in thoroughly. Peanut oil and canola oil are both neutral oils that can make it more creamy and spreadable without changing the flavor.

VEGAN NUT BUTTER:Our Almond Butter with Dark Chocolate is made from roasting premium quality Almonds,Dark chocolate ( Cocoa,Coconut Oil, Stevia) & Nothing Else.

Tips: If you're making almond butter without oil (just roasting) and it seems dry and flaky and not turning into butter, there's likely two reasons: 1) the almonds needed to roast just a little bit longer (see temperature note above), 2) the brand of almonds.

If it's been about 10 minutes and your nut butter still isn't getting creamy, you can add a tiny bit of oil. I occasionally have to add 1 – 2 teaspoons of oil (I love using coconut oil) to help with the blending process, but when you're using roasted nuts, it really shouldn't be too much of a problem.

For a quick answer, both nut butters do have similar nutritional value. Almond butter is slightly healthier than peanut butter because it has more vitamins, minerals, and fiber. Both nut butters are roughly equal in calories and sugar, but peanut butter has a little more protein than almond butter.

Some popular nut-free butters, such as tahini, sunflower seed, coconut, soy nut, and granola butter, are suitable peanut butter substitutes for people with peanut or tree nut allergies. They're all rich in beneficial plant compounds that may have health benefits.

"Of all the nut butters, walnut butter has the most omega-3 fatty acids," Andrea says. The healthful fat ratio helps lower LDL cholesterol, increase HDL cholesterol, and reduce inflammation.

Almond Butter -- Yes, your furry friend can enjoy the occasional taste of almond butter. However, not all dogs can digest almonds well so while they're not toxic, proceed with caution. All nuts are high in fat which can upset your pup's tummy so if you want to share roasted nuts or nut butter, limit your dog's intake.

What does almond butter look like when it goes bad? ›

Other than oil going rancid, look for the usual signs of spoilage such as black or brown spots on the surface or the insides of the jar, any signs of mold, funny smell, or bad taste. If either is present, discard the vegan butter.”

Introducing Mangharam 100% Pure & Natural Cocoa Butter

This product is Food Grade and can be used for making chocolates and confections. It has a pure Cocoa aroma and a natural creamy colour.

This cocoa comes from both cocoa nibs (which are roasted and crushed cocoa beans) and cocoa butter (the vegetable fat from pressed cocoa beans), both of which are added to the chocolate recipe. So a 70% dark chocolate bar is 70% cocoa (nibs and butter), with the remaining 30% mainly made up of sugar.

Smooth chocolate taste but not overly sweet. The almond butter base is creamy and nutty. These two flavors paired together are just as good a combo as the traditional chocolate and peanut butter flavor.

Roasting the raw almonds helps to release a bit of their natural oils, which will help the nuts blend easier in your food processor and bring out their naturally nutty flavor. If making raw almond butter, you may need to add a drizzle of oil to help it reach a creamy and smooth consistency.

Once the almond butter is smooth and you've added enough salt to suit your tastes, it's time to chill. The almond butter will be really warm and runny from the heat generated by the blender, so chilling helps it thicken, as well as prolongs its shelf life.

Oil on top of nut butter is a good sign

The oil is natural and normal, and it's the sign of a pure natural nut butter. If you see a nut butter that doesn't have the separation of oil and nut meat, and everything is bonded together, you now know that there are additives bonding the ingredients together.

Adding liquid to the almond butter can cause it to become very thick. Trust us: we've learned the hard way! Adding liquid when you're blending the butter can cause it to seize up and loose its creamy texture. Then you need add lots of oil to get it back to a creamy state.