YOU GUYS! I am REALLY excited today! Please excuse the excessive use of caps lock today — BUT YES I ABSOLUTELY AM YELLING! Yelling out of excitement… not anger. No worries. We’re cool.
Why, you might ask, am I excited? Two reasons:
- This chocolate roasted almond butter is (as Joy the Baker would say) TOTALLY BONKERS AWESOME. I’m not even kidding. I blew myself away with this one.
- WE’RE GOING TO ALASKA!
Derek has a quest, of sorts, to visit every state in the USA before he’s 30. The only one left? ALASKA! Now, technically he turns 30 in April, but rather than spend our winter break in chilly Alaska during an already financially-strained season, we decided going this summer (when he IS 30) will be just fine! I’ve already helped him check off some other states (Delaware and DC, mainly), but this is by far the most exciting. I’ve always wanted to go to Alaska!
So you can imagine my productivity is pretty much at a zero today, as I’m now giddy about finding the best way to maximize our time there. I wish we could spend all summer there, but alas… real life calls!
OH — did I mention the best part? Our tickets were FREE! Derek has also been travel-hacking like a mad man, so we now have enough miles to last us a lifetime! Not really, but we are going to Alaska for free, and then hopefully Vietnam/New Zealand/France for free as well. Yeah, it’s awesome.
Not to completely ignore this chocolate roasted almond nut butter: it’s probably my new favorite thing to make! Three ingredients: almonds, chocolate, salt. Go heavy on the salt — it really makes a difference. We’ve been putting it on toast and ice cream, but mainly just eating it with a spoon! Why have I never made nut butters before? They’re SO easy, I can assure you I’ll be making many more. That oreo cookie butter must have put me on a butter kick!
- 2 cups raw almonds
- ¼ cup chocolate chips (semi-sweet)
- 1-3 tsp salt
- Preheat the oven to 325 F.
- Spread the almonds in a single layer on an unlined baking sheet, and bake for 12-15 minutes, flipping halfway through. You should be able to smell a delicious nutty flavor when they’re done.
- Remove the almonds from the oven and immediately put them in your food processor. Process the almonds for 10-15 minutes, or until you have a true nut butter. It will be grainy at first, but continue processing and it will turn into an oily butter.
- Microwave the chocolate chips for 30 seconds, then add to the nut butter (the chocolate does not need to be fully melted). Add the salt and process for another 2 minutes.
- Add more salt as needed for taste.
- Serve at room temperature, but store in the refrigerator if not consuming it all within two days.