Dr. Axe > Recipes > Gluten-Free

Dark Chocolate Almond Butter Recipe

Dark chocolate almond butter recipe - Dr. Axe

Total Time

10 minutes




  • 2 cups sprouted almonds (or dry roasted almonds)
  • 3.5 ounce dark chocolate bar, minimum 72% cacao
  • 2 tsp coconut oil
  • ½ tsp sea salt
  • coconut sugar, to taste


  1. In a small sauce pan or double boiler, melt the dark chocolate and coconut oil. Set aside.
  2. In a food processor, add almonds and pulse until almonds are a fine meal. Turn on food processor to high until the almonds begin to break down into a butter consistency.
  3. Add in melted chocolate mixture and sea salt and continue processing until a smooth creamy texture is achieved.
  4. If desiring more sweetness, add in coconut sugar one teaspoon at a time.
  5. Pour in jars and serve immediately or store in the refrigerator.

This Dark Chocolate Almond Butter recipe is an amazing addition to any snack! Try this fun twist on a classic and enjoy!

Josh Axe

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  1. Sissy Bunch on

    Hello Dr Axe.
    I know it has already been asked, but since I don’t see reply & hope not wanting to repeat, but can another type of sugar be used? Also, is it ok to use powdered extra dark chocolate?

    Thanks. I appreciate all you do in helping those of us with digestive, fatigue issues.
    Since taking on caregiver of two close relatives with fatal terminal illnesses, I myself, am fighting a battle with both which have rendered me fatigued beyond description.

  2. John on

    Below are the ingredients for white chocolate.
    The main ingredients being cacoa butter and almond butter. If I use Stevia instead of sugar, and omit the coconut oil, wouldn’t this have similar health benefits as dark chocolate?


    4 ounces (112 g) edible raw cacao butter, chopped

    4 tablespoons (48 g) nonhydrogenated vegetable shortening*

    1 tablespoon (16 g) smooth natural cashew butter (almond butter is fine, too)

    1 cup (115 g) confectioner’s sugar

    1/4 teaspoon kosher salt

    1 teaspoon pure vanilla extract

    *You can replace the shortening with an equal amount, by weight, of cacao butter. The resulting white chocolate is much richer.


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