Chocolate Almond Chia Dip

Ok, is it just me, or is almond butter better than most other nut butters?  Well, actually I think peanut butter is the best, but almond butter is a close second.  You can kind of do anything with almond butter, from flourless baking to doctoring it up with fun mix ins.

While I did just mention almond butter, this recipe does not use the pre-made stuff, you will be making your own freshly ground almond butter.  All you need is a mortar and pestle to make deliciously unprocessed nut butter.

For this recipe, I used skin on whole almonds, organic chia seeds, and honey from Wholesome Sweetners.  I did another post using their products here.  There organic raw honey makes for a delicious dip with light sweetness.

I honestly don't have a ton to say for this post as what I have pretty much summed up everything about this dessert.  It is simple, mostly unprocessed, and if I may add, makes a really good late night dessert.  I love serving this with pretzels for the salty sweet combination, but if you really want to, I guess you can serve this with fruit.  If you skip the pretzels, it is your loss.  They make this really good!

Chocolate Almond Chia Dip

Time: 20 minutes

Serves: 4


  • 2/3 cup whole almonds
  • 4 tbsp oil, divided
  • 1/2 tsp cinnamon
  • 2 tbsp honey ~ you can add a bit more if you feel it is necessary
  • 2 tsp chia
  • 1 tbsp cocoa powder
  • Pretzels for serving

Using a mortar and pestle, grind the almonds and 3 tbsp oil until an almost creamy nut butter texture is achieved.  It takes a little elbow grease!  Once done, add the cinnamon, honey, chia, and cocoa power.  Stir to completely combine.  Mix in the remaining 1 tbsp oil.  Pour into a bowl and serve with the pretzels.  This stores best in the fridge in an airtight container for around 3 days, but if you refrigerate it, make sure to let is sit at room temperature to return to the right consistency.