A Facebook user of ours wrote in and asked us to clarify a sea salt chocolate recipe we had posted that was too confusing.
The recipe? A sea salt chocolate almond butter spread, or as my boys dubbed it – Geord-tella (after my first name, Geordie, and as a healthy version of Nutella).
The recipe was so interesting, I had to personally take control of this “Customer Service Problem” and figure out how to make a simple recipe for this spectacular form of decadence.
So, let’s dive right in.
What you will need to get started.
- 2 Cups of Roasted Almonds (I used a bag of already roasted almonds, it was easier than baking my own)
- A Food Processor to puree those almonds
- About 1 Cup of dark chocolate (I used half bag of semi sweet Ghirardelli chocolates, and half a bar of same)
- 2 Tablespoons of Organic Coconut Oil
- 1 tea spoon of natural vanilla (I prefer Mexican vanilla, but I just prefer all things Mexican)
- 1 Tablespoon of honey
- Aztec Sea Salt to garnish
To start, put the two cups of roasted almonds into your food processor. I pureed the almonds for about 2 minutes, but basically until they were a fine powder. I added 1 tablespoon of coconut oil, the honey, and the vanilla into the puree of almonds. (I also added the vanilla to the chocolate mixture later, but it quickly burned off, so don’t do that). This completes the almond puree.
Chocolate mixture: On low heat I added about a cup of the dark chocolate. I used half a bar of the Ghiradelli dark chocolate, but that’s because my two sons had dove into that faster than I could keep up with them, and half was gone by the time I was cooking. I filled in the rest of the cup of chocolate with the semi sweet chips. I added a tablespoon of the coconut oil to this mixture and let it melt in the sauce pan on low heat. About 5 minutes.
Mix it all together: Once the chocolate was liquid, I added it to the almond puree and then gave it another grinding session in the processor for about 1 minute. It didn’t take long until I had a lovely mixture of something that resembled a more organic and friendly version of Nutella, thus — Geord-tella. Then, put it in a glass jar.
The last step? Why garnish with sea salt. A bit more than a pinch, or as you like.
My son tried it out with strawberries and waffles and claimed it was a hit.
Note: The next day I made up some gluten free brownies, and used this as a topping. It was outstanding, we even used this as a high energy snack for a day’s activities of skiing in the mountains that weekend. Try it out yourself.
If you can think of someone that would like this recipe, go ahead and click on the SHARE on Facebook. We are sort of becoming big Facebookers, so look for us there. We respond to every comment too. I hope you like this recipe, and HAVE FUN.