Chocolate Coconut Almond Butter Dip

1. 1

   Preheat oven to 350 degrees F. Roast almonds for about 10 minutes until just toasted.

2. 2

   Let cool for 2-3 minutes then place in a food processor.

3. 3

   Process for about 10 minutes, scraping down sides occasionally until a smooth, creamy nut butter forms.

4. 4

   Melt chocolate chips and coconut oil together in a small saucepan over low heat.

5. 5

   Pour chocolate/coconut mixture into food processor with the almond butter.

6. 6

   Add vanilla and salt and process for another minute until fully incorporated.

7. 7

   Pour into a jar or ramekin.

8. 8

   Keep refrigerated.

9. 9

   Once refrigerated, dip will harden a bit from the the coconut oil and become more like a nut butter.

* Per serving · 4 servings · Values may vary.

No additional tips available.