My poor 25 year-old food processor, it worked really hard. Between the 2 nut butters, it was running for almost an hour and a half. Overheated once, so it took a rest and then was able to finish the batch.
Each nut butter used a different approach for preparing the almonds, for the roasted maple, the almonds were tossed in maple syrup then roasted.
For the nutella-like butter, they were soaked in boiling water to remove their skins and then roasted.
From there the processes were similar. The almonds went into the food processor for about 20-30 minutes. Oil was added as needed to help the consistency.
Flavorings and any other ingredients were added and the processing continued.
When the nut butters were the desired consistency, they were put in jars, allowed to cool and refrigerated.
For fear of truly burning out the motor on the food processor I did not make them quite as creamy as I could have, but they are great as they are. The flavors are wonderful, they are the perfect spreads for my breakfast toast!
Chocolate Nut Spread aka Almondtella
1 cup whole raw almonds
1 cup powdered sugar
2 tbsp cocoa powder
up to 1/4 cup vegetable or light olive oil
1/2 tsp vanilla extract
Skin almonds by pouring boiling water over them in a bowl and letting them sit for 2 minutes. Drain off hot water and replace with cold water. Almond skins should pop off when you squeeze the individual almonds.
Preheat oven to 350° F (175 degrees C). Place almonds in a single layer on a shallow baking pan. Toast for 10 minutes. Stir the nuts halfway through baking to ensure an even color.
Process nuts in a food processor, or use a stick blender. Scrape down the sides of the bowl as necessary until the nuts have liquefied, about 5 minutes. First, you will get coarsely chopped nuts, then a fine meal. After a little while, the nuts will form a ball around the blade. Keep processing. The heat and friction will extract the natural oils from the nuts and you will get almond butter!
When the nuts have liquified, add the sugar, cocoa and vanilla. Slowly drizzle in enough oil to make a spreadable consistency. Since the mixture is warm, it will be more fluid now than at room temperature.
Transfer the spread to an airtight container and store in the refrigerator.
Roasted Maple Almond Butter
2 cups raw almonds
5 tablespoons pure maple syrup
1/2 teaspoon pure vanilla extract
1/4 – 1/2 teaspoon fine grain sea salt
Preheat your oven to 300° F.
Line a large rimmed baking sheet with parchment paper (to avoid a very sticky mess). Do not use foil or wax paper.
Place almonds on the pan in an even layer and toss with the maple syrup to coat.
Roast for about 15 – 20 minutes, stirring after 10 minutes until the skins are golden. They brown a bit after removing from the oven, so watch closely. Let cool for 10 minutes. While still warm, place in your food processor with the vanilla, and salt and turn on. Let process until you have smooth and creamy nut butter. This can take 20-30 minutes due to the maple syrup. Scrape the sides and bottom frequently to help move it along.
Scrape into a jar and let cool to room temperature before sealing. Keep for about 1 month in a cool pantry or in the fridge for 2-3 months (thickens if refrigerated).