If the idea of almond butter makes you think of bland health food, think again. This recipe blends rich chocolate and espresso in an almond butter that will have you sneaking into the fridge with a spoon when you think no one’s looking. You can probably redeem yourself slightly in the healthfulness department by savouring this decadently smooth spread on apples or pears, but it’s just as good licked off the tip of your finger…or the spatula. Just watch your tongue on the blade of the food processor…

Makes approximately 1 cup of almond butter, which will only last as long as your willpower.


200g Pete’s Own raw almonds

1 tablespoon Laughing Whale Seventh Wave Espresso, ground

1/2 teaspoon sea salt

1/2 cup Ghirardelli bittersweet chocolate chips



Place the raw almonds in a food processor and process until they are ground into a sandy texture. Add the ground espresso and salt to the almonds and continue to process until the almonds begin to form a paste. This will take 7-10 minutes, so be patient! Melt the chocolate chips in the microwave and pour the liquid chocolate into the almond mixture. Continue to process until the mixture is smooth and creamy. Transfer to a sealed, airtight container…if you don’t eat the entire batch with a spoon first! Enjoy!


Jess hosts the blog The Purple House Cafe. It’s all about taste and good intentions, and the belief that “healthy, wholesome food” is made with love. http://www.purplehousecafe.com