Ever since I learned how to make almond butter at home it’s been one of the main staples in my diet. I probably make a batch every 2-3 weeks to keep my supply well stocked and while the traditional roasted, salted varieties are lovely, I was ready for some variety. Being that chocolate and coconut are two of my most favorite flavors, the two just collided with almonds in one beautiful sloppy, sweet, savory mess. Friends, I think I’m in love. This recipe is so simple to throw together, requiring less than 30 minutes, 5 ingredients and 1 spoon (or spatula). Less mess, more time to do what you please – that’s my philosophy. Beyond being easy to make, this spread is incredibly versatile. I lather it on my toast in the mornings, serve it alongside my carrots and apples, and even eat it right out of the jar. I can only imagine how sensational it would be atop pancakes or inside the little squares of a well-crafted waffle. shudder – I’m getting weak just thinking about it.
