This chocolate coconut almond butter dip is part nut butter, part chocolate fondue, and delicious as both.
I’ve been with Ulysses for over 13 years—dating, engaged, and married. In all that time we’ve seen more than a hundred movies in theaters, yet chick flicks rarely make the list. When we do watch one, it’s usually because of Matthew McConaughey; my husband jokes about knowing him on a first-name basis. So when he suddenly squealed, “Ooooh, Twilight is playing! Can we see it? We could go on Valentine’s Day!” I was stunned. It was like he’d turned into an Edward-obsessed teen overnight.
He’s suddenly rejecting savory pastry ideas and begging to see the ultimate chick flick? If you asked me, that sounds like the perfect situation—except I can’t stand the Twilight craze. I never read the books, I’m not a fan of vampire plots, and the pale, overwrought romance between Edward and Bella doesn’t appeal to me. Bella’s helplessness and obsession annoy me; she’s not a character I admire.
The theater only offers showings at 3:50 and 9:10. The afternoon show won’t work because of work, so the only option is the late showing. I can’t remember the last weeknight I wasn’t in pajamas by 9pm. But on Valentine’s Day we struck a compromise: my idea of the evening is a cozy dinner at home with chocolate almond butter dip for dessert, and his is the Twilight screening. Opposites attract—and sometimes they negotiate.
Chocolate Coconut Almond Butter Dip
Ingredients
- 1 1/2 cup raw almonds
- 1/3 cup dark chocolate chips
- 1/2 tablespoon coconut oil
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
Instructions
- Preheat oven to 350°F (175°C). Spread almonds on a baking sheet and roast for about 10 minutes, until just toasted.
- Let the almonds cool for 2–3 minutes, then transfer them to a food processor.
- Process the almonds for about 10 minutes, scraping down the sides as needed, until a smooth, creamy nut butter forms.
- Meanwhile, melt the dark chocolate chips and coconut oil together in a small saucepan over low heat, stirring until smooth.
- Pour the melted chocolate and coconut oil into the food processor with the almond butter. Add vanilla extract and kosher salt, then process for another minute until fully incorporated and glossy.
- Transfer the dip to a jar or ramekin and refrigerate. The dip will firm up slightly when chilled; serve with fruit, crackers, or pretzels.
Nutrition
Serving: 1 | Calories: 102 kcal | Carbohydrates: 5 g | Protein: 3 g | Fat: 8 g | Fiber: 2 g | Sugar: 2 g
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Course: Dessert • Cuisine: American