Chocolate Almond Butter
I've been making this delicious spread for months, but it hasn't lasted more than 2 days in our house, and every time I've gone to photograph it, the jar has been empty! My chocolate nut butter progression:
- spends a lot of time in Italy eating Nutella = gains 5 pounds
- goes off Nutella except for special occasion desserts *sad face*
- discovers healthier alternatives, like Justin's Nut Butters *happy face*
- remembers making homemade peanut butter as a kid = light bulb flashes
- throws some almonds and melted chocolate chips in a food processor = delicious!
My favorite way? Slathered on toasted baguette. What can I say... I love my carbs sometimes. 
Chocolate Almond Butter recipe
Makes about 1 1/2 cups
1/2 cup semisweet or dark (60% cocoa) chocolate chips
2 1/2 cups whole roasted salted almonds
1 tablespoon melted virgin coconut oil (optional)
Place chocolate chips in a small microwaveable bowl. Microwave in 20-second intervals, stirring in between intervals, until chocolate is almost completely smooth and melted. Stopping before chocolate is completely melted ensures chocolate will not burn. Stir chocolate until completely smooth. Set aside.
Add almonds to the bowl of a food processor. Process until nuts are finely ground. Continue processing until the ground almonds come together and turn into a peanut butter-like consistency, or the nuts clump together in a ball in the processor, about 5 minutes. If the nuts are still powdery, keep processing. Pour melted chocolate over ground almonds and pulse until combined. If the chocolate almond butter is too dry, add the coconut oil and process to combine.