A simple, 3-ingredient way to treat yourself! This black cherry chocolate chunk almond butter takes homemade nut butter to a whole new level. Paleo, vegan, and pure healthy decadence.
Can we just talk about grandmas for a second? Grandmas are THE BEST. I may be a mom, a wife, and a grown-up, but when it comes to granny, I’m a little girl again. A lucky little girl, since I have both of my grandmas still with me today.
Pretty sure a grandma’s job is simple – spoil her grandchildren. And my grandmas spared no restraint when it came to spoiling me. Especially when it came to ice cream. Didn’t matter the time of day, didn’t matter what mom said, didn’t matter if it was in a bowl or straight out of the carton, grandma knew that ice cream was they key to my childhood heart. And even into my college years, granny always sent a few tubs of ice cream with me to stock my sad, empty, poor-college-kid freezer. Which fit perfectly with her old couch in my apartment living room, the blanket she quilted me, her hand-me-down tupperware, and the new shoes she snuck in my car before I left home.
The ice cream flavor depended on the grandma (seriously). My dad’s mom ALWAYS had Haagen Dazs coffee ice cream on tap at her house and ready for me to take whenever an emergency situation arose. To this DAY it’s my go-to ice cream splurge – that stuff is crack.
My mom’s mom opted a different route with the Blue Bunny chocolate cherry ice cream she’d snag at Wally World and have stashed for non-coffee emergency situations. Now let’s break this down:
Haagen Dazs – perfect for self-loathing when you’d get into a lame fight with your college boyfriend, or you’re feeling like, “how the heck am I going to get through this” when you first see that semester’s syllabus.
Blue Bunny – perfect for boredom eating when you’re taking a break from studying and just want to spoon out all the cherry chunks and chocolate pieces or if you’re feeling like, “I have 10 minutes between class and I’m starving” so naturally you eat junk to get you through the day because that’s what college students do.
So in honor of my awesome grandmothers, I created this black cherry chocolate chunk almond butter. Nope, not ice cream, sorry. But it’s just as good, if not better!! Pinky promise. And in all honesty, if I had to choose between a big spoonful of ice cream or a big spoonful of this pornographic-style almond butter, there’s no question.
I admit, this is the first time I’ve ever made my own almond butter. I know, I’ve been living under a rock. It’s so insanely easy I’m actually kind of mad at myself for not doing this earlier! All you need is a food processor, three ingredients, and BOOM – black cherry chocolate chunk almond butter dreams come true.
Black Cherry Chocolate Chunk Almond Butter
Simply pour one cup of raw almonds into a food processor and blend, blend, blend. This takes a few minutes but trust the process – speaking from experience when my almonds turned into flour at first and I was frustrated that it didn’t turn to buttaaa. Trust, just trust. After awhile, the almonds will start to transform into the most heavenly, think and creamy butter you’ve ever laid eyes on. It really is magic, as long as you’re patient. The mixture will likely be warm (all that friction baby), so let it cool before you add in the chocolate. Unless you want creamy chocolate almond butter sans the chunks, I won’t hold it against you.
Fold in the chopped black cherries and voila. Chocolate and cherry amaziness you won’t believe even if I told you it’s true. Next time you need a sweet fix, this black cherry chocolate chunk almond butter is your solution. You may never go back to plain almond butter ever again.
Need other inspiration for that food processor? Check out ALL these recipes: Paleo Plantain Pizza Crust, Paleo Key Lime Pie Energy Balls, Skinny Paleo Lemon Artichoke Dip, Roasted Red Pepper and Eggplant Tapenade, 3 Ingredient Paleo Blueberry Bliss Balls, Paleo & Vegan Snickers Coffee Creamer, Whole30 Orange Cilantro Dressing, and No-Bean Roasted Carrot Hummus.
- 1 cup raw almonds
- 1.75oz chocolate (your choice of milk chocolate, dark chocolate, or cacao)
- 3 tablespoons pitted and chopped black cherries
- Pour 1 cup raw almonds into a food processor and blend until creamy (this will take a few minutes and you may have to scrape down the sides every so often)
- The almond butter may be warm at this point. Let the butter sit for roughly 10 minutes to cool slightly
- Add 1.75 ounces chocolate - half of a 3oz bar. Pulse a few times to break the chocolate into small pieces
- Add the chopped black cherries to the almond butter but do not pulse, simply stir the cherries in by hand
- Pour into a mason jar or plastic container and serve. Refrigerate after using