Chocolate Almond Butter

Preheat oven to 300ºF and line a baking sheet with parchment paper.

In a large bowl, mix together the almonds and maple syrup. Spread out almond mixture onto baking sheet and bake for 15 minutes, stir and place back in oven for another 15 minutes.

Remove from oven and allow the almonds to cool.

In a food processor, add almonds and process until you see it form into a ball. (Note: you will have to scrape down the sides a few times, like 10.) Add cinnamon and vanilla extract and then process until drippy. The whole process takes about 10–15 minutes. When you’re right at the end, add the chocolate and process until all melted in, about 1 more minute.

Makes about 16 tablespoons or a smidge over 1 cup.

Calories per tablespoon: 92, Fat: 7.4, Sodium: 30, Potassium: 3.3, Carbs: 4.7, Fiber: 1.7, Sugar: 1.8, Protein: 3.1