I have been a powdered peanut butter fanatic for as long as I can remember. Especially the chocolate varieties.
As if I wasn’t obsessed enough, it became an even stronger diet staple once I started bodybuilding. Powdered nut butters are often higher in protein and lower in calories, especially fat calories, than their already prepared counterparts with added oil and hidden junk.
What I love about powdered nut butters is that you can control the consistency with how much water you add. It can be a spread or a sauce, depending on your needs. I often top my smoothie bowls with it, therefore adding more water for a pourable nut butter. You can also add a couple tablespoons of these powders to your smoothies for added flavor and nutrition.
Over the past year I became some sort of nut butter snob, knowing exactly which brands I liked or didn’t like. The REALLY good ones were hard to find in stores in my area, so I was ordering mass quantities on Amazon like some doomsday prepper. It was getting to the point where I either better invest in one of my favorite powdered nut butter companies (I’m not that much of a baller) or start making my own.
Saving money by making my own was tempting in and of itself, but the idea of personally controlling the quality of ingredients was a mega bonus. Even my favorite powdered nut butters still had unnecessary sodium or added cane sugar.
I’ve been on the almond butter train for a few years now. Packing more healthy fats (unsaturated) and overall nutrition, it helps me justify my nut butter obsession. Don’t get me wrong, I will always love peanuts and think it’s good to keep a rotation of nutrients in your diet, but I know they’ll always be there waiting for me.
I had a wild idea. Powdered peanut butter has grown in popularity in stores recently, but powdered almond butter? With a few exceptions, it seemed like a relatively untapped market.
So, how was I going to make my own? Much to my disappointment, I found out that you need some pretty fancy and expensive equipment to squeeze the oil out of nuts. After some diligent research, I discovered some high-quality nut flours out there that are producing what I was looking to achieve. Alright, I had my almond base covered, now for the chocolatey and sweet goodness.
Cacao vs. Cocoa
All the powdered nut butters I previously bought contained processed and conventional cocoa powder. I thought, “why not cacao powder?” If you don’t already know, raw cacao contains health-promoting flavanol phytonutrients. It is one the best sources of magnesium, is mega high in antioxidants, is proven to lower blood pressure and boost the immune system, and helps to absorb the free radicals that cause damage to our bodies. How is it different from cocoa powder? Well, raw cacao powder is made by cold-pressing unroasted cocoa beans, keeping the living enzymes in the cocoa and removing the fat that we refer to as cacao butter. Cacao powder contains more fiber and calories (GOOD calories) than cocoa powder since more of the nutrients from the whole bean are still intact. Cocoa powder is raw cacao that’s been roasted at high temperatures, meaning those living enzymes are no longer intact and the antioxidant properties are no longer as high. Does this mean cocoa powder is bad or has lost all nutrition? Absolutely not! Cacao and cocoa are both great health foods, but cacao is purer and just that much better.
Why am I choosing cacao powder? It is an excellent source of monounsaturated fats, cholesterol-free saturated fats, vitamins, minerals, fiber, natural carbohydrates, and protein. More antioxidants mean more health benefits (like anti-aging)! Another excuse to eat this choco nut butter? I’ll take it!
Hopefully you love this easy fix to your supply and demand issues as much as I do. It truly is a miracle powder to keep stocked in your pantry. Enjoy!
Powdered Chocolate Almond Butter
Prep Time: 5 mins | Total Time: 5 mins | Author: Kileigh Branae | Cuisine Type: Vegan, Fitness, Gluten Free, Dessert | Servings: 12
- 1 cup (112 g) almond flour (not almond meal)*
- 2 tablespoons (10 g) cacao powder
- 1 tablespoon + 1/4 teaspoon (13 g) powdered stevia
- optional 1/4 teaspoon sea salt (I prefer it without salt)
- Place all ingredients in a mason jar with a lid and shake until mixture is well incorporated.
- Store in a mason jar as is. When ready to enjoy, spoon out the desired amount of powdered almond butter into a separate container and mix with enough water to create a butter. I recommend 2 tablespoons powder and 1 1/2 tablespoons water.
- If you enjoy a smoother nut butter, simply place your desired amount of powder and water in a blender and blend until smooth.
*I used Almond Pro Organic High Protein Almond Flour. I am not affiliated with Almond Pro and this recipe is not sponsored by Almond Pro. I simply appreciate this small, Florida-based company’s dedication to quality almond products, and the macronutrients were top notch for a fitness conscious recipe. Unfortunately, Almond Pro was affected by Hurricane Irma, so it appears their product is currently out of stock. I recommend having Amazon notify you once it is back in stock!
Per 12g Serving – Calories: 40 | Protein: 5g | Carbohydrates: 2.5g | Fat: 1.75g