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
- 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.