food 4 tots

Almond Chocolate Butter

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Recipe for Almond Chocolate Butter

Source: Adapted and modified from Love and Olive Oil

Make: Enough to fill up one 350g jar

2 cups unsalted roasted almonds (note 1)
½ cups chocolate chips (either semi sweet or dark, or mixed)
2-3 tablespoons extra virgin coconut oil (or other vegetable oils) (note 3)*
1 tablespoon sugar* (I used castor sugar)
¼ teaspoon sea salt*

*- adjust to your liking


  1. Place almonds in a high powered blender (note 3) or food processor, and process for about 15-20 minutes. The duration will depend on the strength of the blender or food processor used. Stop and scrape down the sides of the bowl as and when necessary. During this process, you will notice that the texture of the almonds will change from coarse to crumbly, then sticky, and finally grainy. It’s not quite the almond butter but you are almost there!
  2. At this point, add chocolate chips, sugar, salt and oil ( note 4). Continue to process until the mixture is smooth and creamy, or it reaches the consistency you desire.
  3. Pour it into a jar and store in the fridge. It will be good for about 1 month.


  1. How to roast almonds – rinse almonds under running water. Pat dry with kitchen towel and leave to air dry. This step is optional. Preheat oven at 150°C. Spread the almonds in a single layer on a shallow baking tray and roast them for 15-20 minutes or until the internal colour of the almond turns lightly tan. Stirring the almonds every 10 minutes to ensure even roasting.
  2. Photos 2 to 7 showed the different stages of blending using my small blender. However, it couldn’t produce the consistency to my liking. Hence, I had to transfer the nut butter to a food processor and continue to process until it was smooth and creamy.
  3. If the strength of your blender  is not powerful (like mine), you may have to modify the process slightly. To avoid overheating of the motor, you can consider: (a) pause the kitchen appliance for a few times; (b) roughly chop the almonds with knife; (c) process the nuts in batches; and (d) halve the recipe to test out the result.
  4. Adding oil helps to accelerate the grinding process, as well as to make the nut butter smooth. However, this should be done, using your discretion, at the later stage when almonds starts to release oil.
  5. The almond chocolate butter will solidify up in the fridge. Allow it to soften at room temperature before using.


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  1. YUM! It reminds me of nutella.

  2. Christina says:

    Thanks for sharing the details of making this almond chocolate spread! Your blog is fabulous!

  3. tigerfish says:

    This is so much healthier than Nutella and best of all, made with just few 真材实料 :)

  4. mycookinghut says:

    This looks good. I am sure it’s better than Nutella!!

  5. theng says:

    Hi , can I use cocoa powder instead of chocolate chips ?

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