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Chocolate Almond Butter with Essex Maldon Sea Salt

Created by Chef Aneesh Popat for the Almond Board of California



Serves: 2 jars
  • 250g Almonds
  • 180g 55% dark chocolate flaked
  • 3g Essex Maldon sea salt
  • 100g Passion fruit juice
  • 100g Caster sugar
  • 2g Tartaric acid
  1. Roast almonds and blend 200g to a puree with Maldon sea salt.
  2. Add the remaining roasted nuts and pulse to create a course nut butter.
  3. Add chocolate in two stages, stirring both times, leaving the last addition flecked throughout.
  4. In a pan add passion fruit juice, sugar and tartaric acid. Cook to 95*C / 203*F.
  5. Pipe into jars to create a swirl, layered or a partitioned finish, two third almond butter to one third passion fruit jelly.
Nutritional Info
Per Serving
Calories 512
Fat 30.8g
Saturated Fat 6.0g
Total Carbohydrates 41.8g
Sugars 32.3g
Dietary Fiber 8.6g
Protein 12.3g
Sodium 0.3g
Did you know?

In addition to almonds being a delicious ingredient in our recipes they’re also heart healthy, gut healthy, and full of vitamins and nutrients - explore Health & Nutrition to learn more. Not only that, almond farmers are dedicated to sustainability - find out how they’re Growing Good.