I had big baking plans for last night, but with the temperature around 90 degrees, turning on the oven just seemed wrong. A no-bake dessert probably would have been a good solution, but Matt has been asking me to make chocolate almond butter for a few weeks now. It shouldn’t have taken so long to get to it because homemade nut butter is so easy to make, but I get lazy sometimes!
Not sure if I mentioned this on the blog, but we have a never-ending stock of Hershey’s Kisses in the apartment. Dark chocolate kisses and milk chocolate kisses with almonds to be exact. I use them every chance I get and probably will continue to do so until they are gone.
By the way, do you know how good a 10-pound bag of Hershey Kisses smells? I wish we had a hiding place for the chocolate because it is haunting my senses!
Anyway, I put a handful of Kisses to good use in this Dark Chocolate Kissed Almond Butter. It worked out well because the nut butter is creamy and chocolaty, but not overly sweet. I love using it on sliced banana, over ice cream or even by the spoonful. Now that I think about it, Matt better act fast or I may eat the jar before he gets a chance!
To make the nut butter, grind almonds in food processor until creamy, stopping to scrape the sides every minute or so
Once creamy and wet, add vanilla and melted chocolate
Blend until completely combined
Store in an old nut butter jar or tupperwear
Dark Chocolate Kissed Almond Butter
Yield: Makes ~1 cup or 16 tablespoons of almond butter
- 2 cups salted roasted almonds
- 12 dark chocolate Hershey Kisses, melted
- 1 teaspoon vanilla extract
- Grind almonds in food processor until creamy, stopping to scrape the sides every minute or so
- Once creamy and wet, add vanilla and melted chocolate
- Blend until completely combined
- Store in a jar or tupperware at room temperature for up to a month
Inspired by Oh She Glows
What do you think I should do with all these Hershey’s Kisses?