Equipment
Ingredients
Base
- 300 g raw whole almonds
- 150 g vegan dark chocolate, chopped
- 25 g freeze-dried raspberries
Seasoning and Texture
- 15 ml neutral oil
- 5 g vanilla bean paste
- 2 g sea salt, fine
Nutrition (per serving)
Method
Preheat oven to 160°C/320°F. Spread the raw whole almonds evenly on a baking sheet and roast until deeply fragrant and golden brown inside.
Remove the almonds from the oven and allow them to rest on the baking sheet until they are warm but safe to handle.
In a clean, bone-dry food processor, pulse the freeze-dried raspberries until they form a fine powder. Transfer the powder to a small bowl and set aside.
Place the warm roasted almonds into the food processor. Process continuously, scraping down the sides with a spatula as needed, until the almonds release their natural oils and transform into a perfectly smooth, liquid almond butter.
Fill a saucepan with a few inches of water and bring to a gentle simmer. Place the chopped dark chocolate in a heatproof bowl set over the saucepan, ensuring the bottom of the bowl does not touch the water. Stir gently until completely melted and smooth.
Pour the melted chocolate, reserved raspberry powder, neutral oil, vanilla bean paste, and sea salt into the food processor with the almond butter. Process until the mixture is completely uniform, glossy, and perfectly emulsified.
Transfer the warm, liquid spread into a clean glass jar. Allow it to cool uncovered at room temperature until the cocoa butter sets, transforming the liquid into a thick, scoopable spread.
Chef's Notes
- Using freeze-dried raspberries is strictly non-negotiable. Fresh or frozen berries contain water, which will instantly cause the melted chocolate to seize and ruin the smooth, buttery texture of the spread.
- Warm almonds blend into butter exponentially faster than cold ones. Processing them while they still retain heat from the oven saves significant time and reduces wear on your machine's motor.
- The small amount of neutral oil lowers the viscosity of the final spread, ensuring it remains easily spreadable at room temperature once the cocoa butter in the dark chocolate sets.
- For the best flavor development, choose a high-quality 70 percent dark chocolate. The bitterness of the chocolate balances the natural sweetness of the almonds and the sharp tartness of the berries.
Storage
Refrigerator: 2 months — Will firm up significantly when cold. Microwave for 10 seconds or rest at room temperature to soften before serving.
