• Arpine Kostandyan

Chocolate Almond Cream

Updated: Sep 28, 2019


  1. 1 Cup raw almonds - soaked overnight

  2. 1 bar(3.1oz) of Chocolate xoxox - Raspberries in a dark chocolate or Orange in a dark chocolate flavor

  3. 1/4 cup water

  4. 1/4 cup unsweetened vanilla almond milk

  5. 1 tsp vanila extract

  6. 2 tsp cacao powder

  7. 1 tbsp maple syrup (or more if you'd like sweeter)


Peel the skin of the almonds (they should come out pretty easily when soaked overnight) and discard them. In a high speed blender combine almonds with water, almond milk and vanilla extract. Blend on high until a very smooth consistency is achieved. Melt the chocolate using the double boiler method. Add the almond cream, cacao powder and maple syrup to the melted chocolate and stir until well combined. Serve on pancakes or toast or enjoy on its own. Store in a glass jar for up to 3 days in the fridge.

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