created by: Almond Board of California
A kick of chili pepper provides a distinctive balance to the rich cocoa powder in this rendition of spreadable almond butter.
1 cup of dry-roasted, natural California almonds
2 tablespoons almond oil
1 tablespoon and 1 teaspoon of premium, unsweetened cocoa powder
2 tablespoons brown sugar
1/2 teaspoon chili powder
In a food processor combine almonds, almond oil, cocoa powder, and sugar. Blend until smooth. Sprinkle in chili powder and blend to combine. For best flavor, chill for 24 hours prior to serving. Serve with vanilla cookies.