Best Chocolate Almond Butter Recipes

ALMOND BUTTER PIE WITH CHOCOLATE SALTINE TOFFEE CRUST

Steps:

• Preheat the oven to 350 degrees F. Mix together the oil, granulated sugar, crushed saltines and 1/2 cup water in a large bowl. Press into the bottom and all the way up the sides of a 9-inch deep-dish pie dish. Chill for 15 minutes. Bake the crust until golden, about 25 minutes. Let cool completely.
• Meanwhile, microwave the chocolate in a medium microwave-safe bowl in 30-second intervals, stirring after each, until melted and smooth, about 2 minutes. Set aside 2 tablespoons in a small bowl.
• Drizzle the crust with the caramel sauce, then the remaining melted chocolate. Refrigerate while you make the filling.
• Whip the cream in a medium bowl with an electric mixer on medium speed until stiff peaks form, about 2 minutes. Beat the almond butter and cream cheese in a second medium bowl with an electric mixer on medium speed until smooth, about 2 minutes. Add the confectioners' sugar and beat until smooth. Fold in the whipped cream until just combined.
• Pour the filling into the crust and smooth out the top, taking care not to cover the crust edge. Drizzle the reserved chocolate in a lacy pattern around the edge of the pie and decorate with the sliced almonds. Chill until set, 6 hours and up to overnight.

5-INGREDIENT CHOCOLATE ALMOND BUTTER BALLS RECIPE BY TASTY

Steps:

• In a bowl, mix almond flour, almond butter, and vanilla extract. Create round balls using your hands.
• Place onto a baking sheet and chill for 20 minutes or until solid.
• In a microwave-safe bowl, melt the chocolate in 30-second intervals.
• Individually coat eat ball in the chocolate and place back onto the baking sheet.
• Sprinkle with sea salt, if desired.
• Chill until chocolate is set.
• Enjoy!

CHOCOLATE-COVERED ALMOND BUTTER BRICKLE

Steps:

• Grease a 15x10x1-in. pan with 1-1/2 teaspoons butter. Place almond butter in a microwave-safe bowl; microwave, covered, at 50% power 30-60 seconds or until softened, stirring once. In a small bowl, dissolve baking soda in 1 teaspoon water. Set aside almond butter and baking soda mixture., In a large heavy saucepan, combine sugar, corn syrup and 2 tablespoons water. Bring to a boil over medium heat, stirring constantly. Using a pastry brush dipped in water, wash down sides of the pan to eliminate sugar crystals. Cook until a candy thermometer reads 240° (soft-ball stage), stirring occasionally, about 10 minutes. Add remaining butter; cook until candy thermometer reads 300° (hard-crack stage), stirring frequently, about 5 minutes longer. , Remove from heat; stir in the softened almond butter, almond extract and dissolved baking soda. (Candy will foam.) Immediately pour into prepared pan. Spread to 1/4-in. thickness., Sprinkle with chocolate chips; let stand until chocolate begins to melt. Spread evenly; sprinkle with almonds and coconut, pressing slightly to adhere. Cool slightly. Refrigerate 1 hour or until chocolate is set. , Break candy into pieces. Store between layers of waxed paper in an airtight container.

CHOCOLATE-ALMOND BUTTER THUMBPRINT COOKIES

Steps:

• For the cookies: Adjust the racks to the top and lower thirds of the oven and preheat to 375 degrees F. Line two baking sheets with parchment paper.
• Whisk together the flour, baking powder and salt in a medium bowl and set aside.
• Combine the butter and almond butter in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer). Beat on medium-high speed until smooth and combined. Scrape down the sides of the bowl. Add the brown sugar and 1/3 cup of the granulated sugar and continue to beat until light and fluffy, about 3 minutes. Add the egg and vanilla and beat until combined. Adjust the speed to medium-low and add the flour in two batches, mixing until just incorporated.
• Combine the chopped almonds and the remaining 3 tablespoons granulated sugar in a small bowl.
• Scoop out even tablespoons of cookie dough, roll into balls and then dredge in the almond-sugar mixture. Space the balls about 2 inches apart on the prepared baking sheets. Bake until the cookies appear dry and slightly cracked on the top and golden brown on the bottom, 10 to 12 minutes.
• Use the rounded side of a teaspoon to make an indentation in the center of each cookie. Let them cool for a few minutes on the baking sheets, and then transfer to a rack to cool completely.
• For the chocolate ganache filling: While the cookies cool, combine the chocolate and heavy cream in a microwave-safe bowl and heat for 45 second increments, stirring well between each, until smooth. Let cool completely at room temperature.
• Fill a pastry bag fitted with a medium star tip with the chocolate ganache. Pipe about 1 teaspoon of the ganache into the center of each cookie. Serve, or refrigerate in an airtight container for up to 3 days.

CHOCOLATE-ALMOND BUTTER FUDGE SAUCE

Steps:

• Place cream, water, cocoa powder, corn syrup, and salt in a small saucepan and mix to combine. Bring to a simmer over medium heat, whisking frequently, mixture is slightly thickened, about 3 minutes.
• Remove from heat and add chocolate, almond butter, and vanilla. Stir until chocolate is melted and sauce is smooth. Serve warm.

CARAMEL, CHOCOLATE & ALMOND GOOEY BUTTER CAKE

Steps:

• Preheat the oven to 350 degrees. Spray a 13x9 inch baking dish with non-stick cooking spray and set aside.
• Toast the almonds at 350 degrees for 8 minutes or until golden. Set aside to cool.
• In a mixing bowl mix together the cake mix, one stick of melted butter and one egg until combined.
• Press the mixture evenly into the bottom of the prepared baking dish.
• On top of the crust sprinkle the mini chocolate chips, toffee bits and toasted almonds.
• In the same mixing bowl, mix together the softened cream cheese and the Dulce de Leche until combined.
• Beat in the remaining 3 eggs, vanilla, powdered sugar and 1stick melted butter.
• Whip on medium high speed so that all of the ingredients are well blended.
• Pour the filling over the crust and place into the oven.
• Bake for 40-45 minutes. When you remove it from the oven, the cake will still appear a little "jiggly." This means you did not over bake the cake!
• Allow the cake to cool to room temperature then drizzle with chocolate glaze and sprinkle with toffee bits.
• Serve with a dollop of whipped cream.
• Glaze:.
• Melt 1/2 cup of additional chocolate chips and 1 tablespoon of heavy cream in the microwave. Stir until completely smooth - if thick add up to 1 tablespoon of cream to thin.

CARAMEL, CHOCOLATE & ALMOND GOOEY BUTTER CAKE

Steps:

• 1. Preheat the oven to 350 degrees. Spray a 13x9 inch baking dish with cooking spray and set aside. Toast the almonds at 350 degrees for 8 minutes or until golden. Set aside to cool.
• 2. In a mixing bowl mix together the cake mix, one stick of melted butter and one egg until combined. Press the mixture evenly into the bottom of the prepared baking dish. On top of the crust sprinkle the mini chocolate chips, toffee bits and toasted almonds.
• 3. In the same mixing bowl, mix together the softened cream cheese and the Dulce de Leche until combined.
• 4. Beat in the remaining 3 eggs, vanilla, powdered sugar and melted butter. Whip on medium high speed so that all of the ingredients come together nicely. Pour the filling over the crust and place into the oven.
• 5. Bake at 350 degrees for 40-45 minutes. When you remove it from the oven, the cake will still appear a little "jiggly." This means you did a great job not over baking the cake!
• 6. GLAZE: Melt 1/2 cup of additional chocolate chips and 1 tablespoon of heavy cream in the microwave. Stir until completely smooth then drizzle over the cake before serving.
• 7. Allow the cake to cool to room temperature then drizzle with chocolate glaze and sprinkle with toffee bits. Serve with a dollop of whipped cream.

VEGAN CHOCOLATE ALMOND BUTTER COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix almond butter, brown sugar, shortening, and margarine together in a bowl until creamy. Stir in mashed banana.
• Combine flour, baking soda, baking powder, and salt in a bowl. Stir into almond butter mixture. Stir in water if dough appears too thick. Fold in dark chocolate.
• Pour white sugar onto a shallow dish. Form dough into 1-inch balls and roll in sugar. Arrange 2 inches apart on baking sheets; flatten with a fork. Top each cookie with an almond.
• Bake in the preheated oven until lightly browned, about 10 minutes. Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

CHOCOLATE ALMOND- HAZELNUT BUTTER

Steps:

• Toast 3/4 cup blanched hazelnuts on a baking sheet at 350 degrees F until golden, 15 to 20 minutes. While the hazelnuts are warm, make Basic Almond Butter, using 3/4 cup almonds and the hazelnuts; omit the vegetable oil. Add 3 tablespoons unsweetened Dutch-process cocoa powder and 2 tablespoons superfine sugar; process. Pulse in 1 ounce melted bittersweet chocolate until combined.

ORANGE CHOCOLATE ALMOND BUTTER CREPES RECIPE BY TASTY

Steps:

• In a medium bowl, whisk together flour, sugar, and salt.
• In a large bowl, whisk together the milk and eggs. Add the flour mixture in thirds, whisking until smooth after each addition. Knead 1 squeeze pack of Justin's® Maple Almond Butter in your hands until softened, then add half of the squeeze pack to the crepe batter and whisk until totally smooth. Whisk in 1 teaspoon of orange zest. Let the batter rest for 15 minutes.
• Heat an 8-inch nonstick skillet over medium heat and grease lightly with nonstick spray. Add ¼ cup of the crepe batter, tilting the pan until the batter coats the bottom evenly. Cook for 1 minute, until bubbles appear on the surface, then carefully flip and cook for another 30 seconds, until lightly browned and cooked through. Remove the crepe from the pan and repeat with the remaining batter to make 4 crepes total.
• Use a sieve to dust a crepe evenly with cocoa powder. Fold in half, then in half again, to create a triangle. Repeat with the remaining crepes.
• Arrange each crepe on a plate and drizzle with the remaining 1½ squeeze packs of Justin's® Maple Almond Butter (run the squeeze packs under warm water if the consistency is too thick to drizzle) and sprinkle with the remaining ½ teaspoon orange zest. Garnish with the orange slices.
• Enjoy!

CHOCOLATE-ALMOND BUTTER CUPS

Steps:

• Line a mini muffin pan with paper liners and set aside.
• In a bowl, whisk together the almond butter, maple syrup, cinnamon, sea salt, and coconut flour until well combined; a smooth, thickish paste should form. Cover and chill in the refrigerator or freezer until thickened; 10 to 15 minutes.
• Remove from the freezer and roll into a log. Break into 24 equal pieces and mold each piece into a flat disk slightly smaller than the cups in the muffin pan. Set aside.
• Melt together the chocolate chips and coconut oil over a double boiler or in a microwave in 10-second increments, stirring until smooth.
• Drop a teaspoon of melted chocolate into each of the prepared cups, and shake/tap the pan to create a smooth, even layer.
• Place the disks of filling on top of the chocolate, and top with the remaining chocolate. Tap to eliminate air bubbles.
• Sprinkle with the flaky salt and freeze until set. Let come to room temperature before serving.

CHOCOLATE ALMOND BUTTER POTATO FUDGE

Steps:

• 1. Ingredients: 2/3 C. potato flakes (Hungry Jack's) 2/3 C. water 1/3 C. milk Or 1 C. stiffly mashed, plain cooked, pealed potato 2 tsp. vanilla extract 2 pounds confectioner's powdered sugar ¼ C. Hershey's or good quality unsweetened cocoa (for vanilla fudge, leave out the cocoa) ¼ to ½ tsp. salt--can be left out. 1 ½ Tbl. Very softened butter, but not melted completely. 1 12-oz. jar no-stir (or thoroughly stirred) almond butter--Creamy or Crunchy. (can use peanut butter or hazelnut butter or other nut butters) *Other possible ingredients: finely shredded coconut; toffee chips; chopped cherry, etc.
• 2. Directions: Please read ALL directions first!
• 3. Thoroughly mix or mash potato; mix in vanilla, and set aside.
• 4. Put about 1 pound of powdered sugar into a large mixing bowl. Mix cocoa and salt into sugar.
• 5. Stir the 1 Cup of potato mixture with vanilla into the 1 pound of p. sugar, until completely mixed. Mixture will be fairly moist.
• 6. Add the very soft butter, mixing well. (Save a little sugar to powder the rolling surface so the fudge dough will not stick.)
• 7. This is important, and the fun part! Be patient, it will be worth it! Continue blending, very well, the remaining pound of powdered sugar about half a cup at a time into the mixture until the fudge dough is the texture of play dough. Use your hands to knead the fudge dough to the right texture.
• 8. You want the fudge dough to be thick, but not sticky, and flexible enough to roll out, and then, roll up as you would a jelly roll. If fudge dough is too dry, lightly moisten your hands with water and knead the dough until all moisture is evenly incorporated. A little water goes a long way! Continue to knead and add moisture as needed, until the fudge dough is ready to roll out.
• 9. Roll out dough into about a 12" circle or rectangle and thickness is about 3/8". I do the rolling on non-stick foil or sugar-dusted wax paper or sugar-dusted surface. Try lightly rolling edge of dough into a tube, if the dough is too dry and cracks too much, you can re-knead adding more moisture into the dough. Continue until fudge dough has the consistency and flexibility of play dough, and not too sticky.
• 10. After rolling out dough into shape, spread the almond butter over the entire surface of the fudge dough. (If you would like, you can sprinkle finely shredded coconut or other ingredients over the almond butter for added flavor.)
• 11. Start rolling dough with almond butter into as tight a roll as you can (without squeezing out the almond butter) to start so the roll will not be too large in diameter when completed. (When finished, mine is a kind of "square" roll instead of round. It will make square pieces when completely cut.)
• 12. If the fudge dough is not already as stiff as you would like, you may chill the roll for half hour or so, then slice roll into ½" slices; then, cut slices into fourths (about normal fudge-size pieces), but, as it is a fudge, you can slice first, then refrigerate (I slice first since slicing will become more difficult as the fudge firms).
• 13. Enjoy!

CHOCOLATE ALMOND BUTTER PROTEIN BALLS

Steps:

• Melt coconut oil in a small skillet over medium-high heat. Add rice flour; cook and stir until toasted, 3 to 5 minutes. Add chocolate and stir until just melted. Remove from heat.
• Place sesame seeds in a small soup bowl.
• Place almond butter, hemp seeds, cocoa powder, protein powder, honey, and salt in another bowl. Stir with a stiff silicone spatula. Add the rice flour mixture and stir to combine.
• Measure out about 16 balls using a small ice cream scoop or 2 tablespoons. Roll between palms to shape balls; roll in the bowl of sesame seeds to coat. Roll again to secure the seeds. Place balls in a baking dish and cover with plastic wrap.
• Refrigerate until firm, 2 to 4 hours. Serve chilled or at room temperature.

CHOCOLATE COVERED ALMOND BUTTER BRICKLE RECIPE - (4.5/5)

Steps:

• Grease a 15-in. x 10-in. x 1-in. pan with 1-1/2 teaspoons butter. Place almond butter in a microwave-safe bowl; microwave, covered, at 50% power for 30-60 seconds or until softened, stirring once. In a small bowl, dissolve baking soda in 1 teaspoon water. Set aside almond butter and baking soda mixture. In a large heavy saucepan, combine the sugar, corn syrup and 2 tablespoons water. Bring to a boil over medium heat, stirring constantly. Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook until a candy thermometer reads 240° (soft-ball stage), stirring occasionally, about 10 minutes. Add remaining butter; cook until candy thermometer reads 300° (hard-crack stage), stirring frequently, about 5 minutes longer. Remove from the heat; stir in the softened almond butter, almond extract and dissolved baking soda. (Candy will foam.) Immediately pour into prepared pan. Spread to 1/4-inch thickness. Sprinkle with chocolate chips; let stand until chocolate begins to melt. Spread evenly; sprinkle with almonds and coconut, pressing slightly to adhere. Cool slightly. Refrigerate for 1 hour or until chocolate is set. Break candy into pieces. Store between layers of waxed paper in an airtight container. Yield: about 1 3/4 pounds.

ALMOND BUTTER-CHOCOLATE DELIGHT PIE

Steps:

• 1 Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch pie plate. 2.In medium bowl, microwave whipping cream uncovered on High 30 seconds. Stir in chocolate chips and vanilla until smooth. Spread chocolate filling over bottom of baked shell. Refrigerate 30 minutes. 3.In large bowl, beat cream cheese, butter, almond butter and powdered sugar with electric mixer on medium speed until smooth and fluffy. Carefully spread over chocolate filling. 4.Spread whipped topping over almond butter filling. Mix toasted coconut and toasted almonds. Sprinkle over whipped topping. Refrigerate about 2 hours or until set. Cover and refrigerate any remaining pie

DARK CHOCOLATE-ALMOND BUTTER CHEERIOS™ BARS

Steps:

• Spray 13x9-inch pan with cooking spray; line with cooking parchment paper, leaving overhang on 2 sides.
• In 2-quart saucepan, heat honey, brown sugar and coconut oil over medium heat, stirring as it melts. Heat to boiling; remove from heat, and stir in almond butter. Pour mixture into large bowl; stir in cereal to coat well. While still warm, press mixture firmly in pan.
• Microwave chocolate chips in microwavable bowl uncovered on High in 30-second bursts, stirring after each burst, until melted and smooth. Spread evenly over bars. Refrigerate about 30 minutes or until firm. Cut into 6 rows by 3 rows.

ALMOND BUTTER - CHOCOLATE SAUCE/SHELL

Steps:

• Place almond butter, chocolate chips and salt into a small microwave-safe bowl.
• Microwave for 30 seconds, remove and stir. Repeat until chocolate chips are melted, and mixture is smooth.
• Pour over ice cream or your choice of dessert.

CARAMEL, CHOCOLATE & ALMOND GOOEY BUTTER CAKE

Steps:

• Preheat the oven to 350 degrees. Spray a 13x9 inch baking dish with cooking spray and set aside. Toast the almonds at 350 degrees for 8 minutes or until golden. Set aside to cool.
• In a mixing bowl mix together the cake mix, one stick of melted butter and one egg until combined. Press the mixture evenly into the bottom of the prepared baking dish. On top of the crust sprinkle the mini chocolate chips, toffee bits and toasted almonds.
• In the same mixing bowl, mix together the softened cream cheese and the Dulce de Leche until combined.
• Beat in the remaining 3 eggs, vanilla, powdered sugar and melted butter. Whip on medium high speed so that all of the ingredients come together nicely. Pour the filling over the crust and place into the oven.
• Bake at 350 degrees for 40-45 minutes. When you remove it from the oven, the cake will still appear a little "jiggly." This means you did a great job not over baking the cake!
• GLAZE: Melt 1/2 cup of additional chocolate chips and 1 tablespoon of heavy cream in the microwave. Stir until completely smooth then drizzle over the cake before serving.
• Allow the cake to cool to room temperature then drizzle with chocolate glaze and sprinkle with toffee bits. Serve with a dollop of whipped cream.

CHOCOLATE CHERRY ALMOND BUTTER COOKIES

Steps:

• 1. Preheat the oven to 350°. Line two large baking sheets with parchment paper. In a medium bowl, whisk the flours with the baking soda and salt, and set aside. 2. In a large bowl, using a handheld electric mixer, beat the butter and almond butter at medium speed until creamy. Add the coconut sugar, cocoa powder, almond extract and eggs and beat until light and fluffy, about 2 minutes. At low speed, beat in the dry ingredients. With a spatula, add in the dried cherries and 2 cups of the sliced almonds, fold to evenly distribute. 3. Scoop the dough into 1/4 cup-sized balls and arrange at least 3 inches apart on the prepared baking sheets. Top each cookie with the remaining sliced almonds and gently press them into place. Bake for about 11 minutes for soft and chewy cookies or about 14 minutes for crisp cookies. Let the cookies cool on the baking sheets for 2 minutes before transferring them to wire racks. Make Ahead The cookies can be stored in airtight container at room temperature for up to 3 days.

CHOCOLATE ALMOND BUTTER BUDDIES

Steps:

• In a stand mixer fitted with the paddle attachment, cream the butter and almond butter on medium-high speed until very smooth. Add the graham cracker crumbs and vanilla and beat again until smooth. On low speed, add 2 cups of the confectioners' sugar and beat to combine. Continue adding the sugar, about 1/2 cup at a time, until you can form a handful of the mixture into a slightly sticky ball. Refrigerate the dough just to firm it up a bit, 10 to 15 minutes.
• Roll the dough into 1-inch balls and put on a parchment-lined baking sheet. Refrigerate the dough again just to firm it up a bit, 10 to 15 minutes.
• Meanwhile, melt the chocolate chips and shortening in a double boiler or a bowl set over a pan of simmering water. Stir until smooth. Remove the bowl from the heat and let the chocolate cool and thicken while the buddies chill in the refrigerator. (You want the chocolate thick enough so you can dip and coat the buddies.)
• To dip them, poke a buddy with a wooden skewer or toothpick and swirl it in the melted chocolate, leaving a little of the almond butter mixture peeping out at the top. Drop it gently back onto the parchment-lined baking sheet.
• Once you've dipped all of the buddies, refrigerate them until the chocolate is set, about 30 minutes.