Almond butter is a wonderful indulgence. A nice change from peanut butter, not an allergen for as many folks, some would argue it’s better for you, and it does not have the problems of some molds and toxins that may well be what sets off some people’s peanut allergies. Alas, it is an economic indulgence. It costs at least twice what peanut butter does in the store and much retail almond butter is produced in factories that also process peanuts and so still is inedible to those allergic to peanuts.
Enter this wonderful blog-o-spere linking so many creative (and cheap) people to me! I found lots of people are making their own almond butter who claim that it is easy in a food processor. They were right! And inspired by my Little Sis who can never leave a recipe well enough alone… I decided I should put my own stamp on homemade almond butter to share with you. But what to do to almond butter? Clearly, chocolate should be involved.
This is not a great innovation mind you. Chocolate and nuts have been meeting in back alleys and broom closets for centuries.
Lots of my co-workers rave about Nutella ( a hazelnut and chocolate spread) and I have eaten it before – but it packs a whopping 21g. of sugar per 2 Tbsp serving. Sugar is the first ingredient and palm oil is the second, relegating the hazelNUT part of the nutella to 3rd place on the ingredient list.
This recipe of mine also foreshadows our next Baby Step which will address the notion of baby stepping away from the more dangerous food choices in your life (or your kids lives). Lots of kids eat sugar-y crap for breakfast…. Pop-tarts, sugar-y cereals, doughnuts, etc. One way to move away from those choices is to offer an alternative that still provides a nod to the devil in one ear whispering
“I want sugar with Ka-POW,
Give me sugar, give it to me NOW!” (scene shifts to hyper child jumping around and evil laughter in the background.) Continue reading