Pam

Chocolate Almond Spread

Some people love matzo and some people hate matzo. I have no problem with having a piece of matzo with salted butter for breakfast most mornings during Passover, but around day 5 or 6, I’m usually ready to change things up a bit.

There are various chocolate spreads and almond butters available for Passover, but I don’t buy them. I’m not a huge fan of the plain chocolate spreads and almond butter for Passover is usually exorbitant where I live. But making Chocolate Almond Spread from scratch? That’s something I can get behind.

This is very easy to make. I use non-dairy chocolate chips which keeps the spread vegan, but you can add milk chocolate or dark chocolate if you prefer.

I love to spread this on matzo and top it with sliced strawberries or bananas, and it would be great on pancakes or waffles and with any other fruit you like.

Chocolate Almond Spread


Ingredients

  • 6 oz / 170 grams slivered blanched almonds (1 1/2 cups)
  • 1 Tbsp. cocoa powder
  • 1/4 tsp. salt
  • 2 Tbsp. granulated sugar
  • 1 tsp. vanilla extract
  • 3 oz / 85 grams semi-sweet chocolate chips
  • 3-4 Tbsp. oil

Directions

  1. Preheat your oven to 350°F / 175°C.
  2. Spread the almonds out evenly on a baking sheet lined with parchment paper and toast for 8-10 minutes, or until the almonds are lightly toasted.
  3. Carefully transfer the almonds to a food processor. Process for 4-5 minutes. At first the almonds will turn to powder but as it continues to process, the oils will come out and will start to clump together and form a paste.
  4. Add the cocoa powder, salt, sugar and vanilla and process until mixed through.
  5. Meanwhile, as the almonds process, place the chocolate chips and 3 Tbsp. of oil in a microwave safe dish and heat in 30 second intervals until the chocolate is melted. Stir well to combine the chocolate and oil.
  6. Add the chocolate/oil mixture to the food processor and run the processor until a smooth spread has formed. If the mixture is too thick, add an additional tablespoon of oil and blend through.
  7. Store this in a jar or other air-tight container on the counter for a few days. You can store it for a couple of weeks in the fridge, but it will become firmer and you may need to let it come to room temperature before spreading easily.

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