This velvety homemade chocolate almond butter turns simple pantry ingredients into a luscious spread that tastes indulgent yet remains wonderfully wholesome. Rich cocoa, creamy almond butter, and natural maple sweetness come together in minutes, giving you a chocolatey treat perfect for spreading, dipping, or enjoying straight from the spoon.
Why You’ll Love This Recipe
This chocolate almond butter is fast, flexible, and naturally vegan. You can customize the sweetness and chocolate intensity to your exact taste, making it far better than store-bought options. It also uses simple, clean ingredients without preservatives or hydrogenated oils. Whether you enjoy it on fruit, toast, or with your favorite snacks, this small-batch recipe ensures fresh flavor every time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup almond butter
3 tablespoons pure maple syrup
2 1/2 tablespoons cocoa powder
2 tablespoons water (or more as needed to achieve spreadability)
Directions
In a medium mixing bowl, combine the almond butter, maple syrup, and cocoa powder.
As the mixture thickens, add water one tablespoon at a time until it becomes smooth and spreadable.
Taste and adjust as desired—add more cocoa for a deeper chocolate flavor, more maple syrup for sweetness, or a splash of water for a softer texture.
Transfer to an airtight container and refrigerate.
Servings and timing
This recipe makes a little over 1/2 cup of chocolate almond butter.
Prep time: 5 minutes
Total time: 5 minutes
No cooking required.
Variations
Swap almond butter with cashew, sunflower seed, or hazelnut butter for a different flavor profile.
Use raw cacao powder or carob powder in place of cocoa for alternate flavor and nutrition benefits.
Replace water with almond milk for a creamier consistency.
Sweeten with coconut nectar, honey, or stevia (adjusting liquids as needed).
Add a pinch of sea salt or a dash of vanilla extract for extra depth.
Storage/Reheating
Store your chocolate almond butter in an airtight container in the refrigerator for up to 2 weeks.
If it thickens over time, stir in a splash of warm water or almond milk to restore spreadability.
Do not freeze, as the texture may separate.
FAQs
How long does homemade chocolate almond butter last?
It lasts up to 2 weeks in the refrigerator when stored in an airtight container.
Can I make this recipe without added sweeteners?
Yes. You can omit the maple syrup and sweeten with stevia or enjoy it unsweetened, adjusting water for texture.
Can I use another nut or seed butter?
Absolutely—cashew, hazelnut, or sunflower seed butter all work well.
Is this recipe suitable for children?
Yes, it’s made with simple, wholesome ingredients, but adjust sweetness to preference.
Why did my mixture become too thick?
That’s normal as the cocoa absorbs moisture. Simply add more water or almond milk to loosen it.
Can I make a larger batch?
Yes, just scale ingredients proportionally. Remember the shelf life is short, so make only what you can use in 1–2 weeks.
Can I use Dutch-processed cocoa?
Yes. It will produce a richer, smoother chocolate flavor.
Is this safe for those avoiding dairy?
Yes, it’s naturally vegan and dairy-free.
Can I make it sugar-free?
Use stevia or monk fruit drops instead of maple syrup and adjust liquids as needed.
How should I serve chocolate almond butter?
It’s delicious with fruit, on toast, in smoothies, or enjoyed straight from the jar.
Conclusion
This Homemade Chocolate Almond Butter is a simple, customizable recipe that transforms everyday ingredients into a luxurious spread. With its rich chocolate flavor, natural sweetness, and creamy texture, it’s a delightful treat that you can feel good about making and enjoying. Whether you spread it, dip into it, or savor it by the spoonful, this small-batch recipe promises freshness and flavor every time.
This Homemade Chocolate Almond Butter is a creamy, naturally sweetened vegan spread made with almond butter, cocoa powder, and maple syrup. It’s quick to make, easy to customize, and perfect for toast, fruit, or straight from the spoon.
Ingredients
1/2 cup almond butter
3 tablespoons pure maple syrup
2 1/2 tablespoons cocoa powder
2 tablespoons water (or more as needed for spreadability)
Instructions
In a medium mixing bowl, combine the almond butter, maple syrup, and cocoa powder.
As the mixture thickens, add water one tablespoon at a time until smooth and spreadable.
Taste and adjust as desired—add more cocoa for a deeper chocolate flavor, more maple syrup for added sweetness, or more water for a softer texture.
Transfer the mixture to an airtight container and refrigerate.
Notes
Use any nut or seed butter (cashew, sunflower, hazelnut) for variation.
Replace cocoa with raw cacao or carob powder for different flavor/nutrition.
Swap water for almond milk for a creamier result.
Add a pinch of sea salt or vanilla extract for extra depth.
If the mixture thickens in the fridge, stir in a splash of warm water or almond milk.
