I finally decided to bite the food bloggers bullet. The most intimidating of all recipes. The one that I find myself thinking why would I want to make this when there are perfectly healthy brands out there with no additives. Here is my Vegan Chocolate Shakeology Almond Butter.
Yep, not totally a classic. Had to add a twist to it. Do something with interest. I like almonds but not really almond butter, and I had a left over vegan chocolate Shakeology mix lying around so I figured I would give it a try. Mix up the standard not-to-flavorful almond butter.
I broke out the Nut Butter Universe cookbook and followed the directions exactly…and was getting super frustrated! It said to pour in almonds and let go in food processor for 2 minutes then scrape down sides then let go for 10-15 minutes. Hmm. That didn’t work for me.
I did the two minutes and scraped. I also added the Shakeology and turned it on. Back to the sides with almond powder. More scraping. More powdered sides. Now there was a stiffer consistency under the blades but not on top or the sides. After 10 minutes I was getting mad.
So what do you do when you are making nut butter and getting mad? Add water. I started with just two tablespoons after I had scraped and turned the processor back on. Well that was what my butter was waiting for! Into a large clump it went. Round and round a large ball, but not quite picking up all of the powder. So I added two more and let it go for a few more minutes. Done.
Total time was about 20 minutes, and let me tell you my processor has never been in such need for a vacation! It was burning up so I unplugged and let it sit. Take a break. Just like me and my temper 🙂
Tasted good, and with my morning celery it is a nice change up. You get the sweetness of the chocolate without the guilt. Really good.
Vegan Chocolate Shakeology Almond Butter
12 Oz Raw Almonds
1 Pkg Vegan Chocolate Shakeology
4 Tbsp Water
1. Set up food processor and add almonds.
2. Process for 2 minutes then turn off and scrape down sides. Add Shakeology.
3. Process off and on for 10 minutes, turning off to scrape down sides.
4. While running add two tablespoons water. Let process off and on three minutes, scraping sides.
5. Add rest of water and let finish processing.
6. When it is just a ball going around in circles it is done.
2 thoughts on “Vegan Chocolate Shakeology Almond Butter”
My food processor did this to me too! I was so mad myself! I think it is just the brand I have, but still . I use almond milk the same way instead of water!:) I read somewhere the salt in the almond milk helps preserve it so it won’t go bad:)
I don’t use the protein powder but have added coconut and boy is that fun!:) Almond coconut butter! It is a bit dangerous though;)
I’m so glad to hear someone else had this issue!
Oh thank goodness it wasn’t just me! It is nice to know I didn’t mess up in some way :). I will try the salt next time-I didn’t on this batch because I don’t like to add it, but if that is the key I will!