surviving the storms of new england


I knew this was going to happen.  I knew that I was going to finish off my jar of dark chocolate dreams peanut butter, just to wish that the word “finish” didn’t belong in the same sentence. 

I knew I was going to miss dark chocolate terribly.

I knew I was going to have to make my own version of dark chocolate dreams, just to (sanely) carry me through this New England blizzard.




I’ve heard from countless, reliable sources that there is absolutely no excuse not to make your own nut butter at home.  “It’s easy!”  They say.  “You’ll never, ever buy a jar from the store again.”

Well, I’m really not looking for a replacement.  I’m just looking for a suitable substitute.  Yes.  Exactly.  To carry me through this blizzard.

With high hopes, a cup of pan roasted almonds, a box of cocoa powder, and a jar of honey, I set off to make myself some almond butter.




Before we continue on, I just have to point out that I used “roasted almonds” for this particular recipe.  You could most definitely make a raw almond butter.  Some people prefer it.  But, more times than not, I err on the side of roasting.  The heat will gently coax out the oils, and the aroma is, ridiculously amazing.  In fact, it will almost make you forget about making almond butter altogether, instead noshing your way through a pan of crunchy almonds.  Resist the urge.  Trudge ahead!  And transfer those roasted beauties into a food processor.




Zwwwhirp…a minute or two in the processor.

And then this happens:




That is the powder stage.  The stage in which you will want to raise a white flag in surrender, declaring that you will never, ever make nut butter again.  Not to worry.  Keep on blending, being sure to scrape down the sides now and then.  Slowly but surely, the powder will begin to clump.  The clump will begin to cream.  And soon enough, almond butter is born.

I’m not saying that I’ll never buy a jar of nut butter from the store again.  However, it took only one warm, delicious bite of deep chocolate almond butter to confirm my beliefs that I could sanely make it through this kabillionth New England storm. 

Carry on, blizzard.  Carry on.



Dark Chocolate Almond Butter

Right before the almond butter reached the creamy stage is when I added all of the “extra” ingredients, but you can really add them any time after the butter begins to clump together.  Raisins.  Cinnamon.  Vanilla.  Sea salt.  Coconut.  Feel free to use your favorite flavor combinations for this!

Serve on graham crackers, whipped banana oats, or toasted almond butter sandwiches.  Enjoy!

  • 1 cup almonds
  • 4-5 tsp. honey
  • 2 Tbsp cocoa powder
  • 1 Tbsp. canola oil (optional, if almonds are on the dry side)
  • sprinkle of sea salt
  1. In a small saucepan, heat almonds over medium-low heat until aromatic.  This will take about 5-8 minutes.  Stir often.
  2. Transfer almonds to a food processor and process until beginning to clump together.  This will take a while, but hang in there!
  3. Add cocoa powder, honey, canola oil (if using), and sprinkle of sea salt.  Continue processing until smooth and creamy, to desired consistency.  ENJOY!

Question: What is your favorite kind of nut butter?  Favorite flavor?


20 thoughts on “surviving the storms of new england

  1. i like honey-roasted peanut butter that they sell at my grocery store. i only like the fresh ground stuff, though. no jar on that for me!

    i’ve been in a huge dark choc phase lately, and have never tried dark choc nut butter. will have to get it!

  2. Ever since making my first peanut butter I’ve been sold on the idea of making it myself. It’s too much fun not to! I never thought my blender would be able to produce runny cashew or almond butter, but it so does -I mean, the first time I thought I’d basically just made myself some larabars – but kept processing away and soon it was drippy and delicious.
    That said, I’m a huuuge fan of cashew butter 🙂

  3. Love, love, love raw walnut butter! I prefer my nut butter’s without any added flavors. I don’t want anything to hide the splendor of the nutty taste 🙂

  4. Once I whittle through some of my jars I can’t wait to start making my own! Oh the possibilities are endless. I love sunflower seed butter. And almond of course!

  5. I love PB and Co’s Dark Chocolate Dreams and Smooth Operator. I’ve been wanting to try the Cinnamon Raisin one…

    Aaaand I love Justin’s Maple Almond Butter. Also their Chocolate Hazelnut. Yummm…

    Hmm. But then again, I really love plain raw or roasted since I actually find these brands to be much too sweet. I usually make my own whenever I want any sort of flavor to my nut butters.

  6. Note to everyone – it will stay in the powder stage if the nuts have been previously soaked and not roasted (till crispy) enough. This happened to me when I made pbutter. It was like peanut powder. I added a whole ton of coconut oil and coconut cream and then it was DREAMY. I plan on “repeating” my “mistake” again.

      • Sure! Plan on experimenting with cashews next time. Thinking of adding an Indian touch to it and replacing the cocoa and honey with yoghurt and herbs. Sort of between a dip and butter. ;-D

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