Get the Recipe: Homemade Chocolate Almond Butter Quesadillas
When I was a kid at Halloween, there was one candy that always reigned supreme: Reese's Peanut Butter Cups. I would trade candy with my younger brothers to accumulate as many peanut butter cups as possible, and would hoard them so they'd last at least until Christmas. They say there's no wrong way to eat one, but the best way is to leave it somewhere in the sun by accident, until it's so melted that you have to sort of eat it with a spoon (or out of the paper liner - I'm not proud).
Peanut butter and chocolate is still an ideal combination, but chocolate almond butter is its more grown-up cousin. Nutrient-dense almonds pack more key vitamins and minerals than the same amount of peanuts, including iron, calcium magnesium and vitamin E, to help strengthen our immune systems, bones and brain cells.
Best of all, it's easy to skip the pricey store-bought versions and make homemade chocolate almond butter for a quick treat. And for that extra melty, left-in-the-sun goodness, turn it into the filling of a delicious dessert quesadilla. Read on for the recipe!
Chocolate almond butter quesadillas
1 cup slivered almonds
1/4 cup dark chocolate chips
1 tbsp cocoa powder
1 tsp honey
To make the chocolate almond butter:
Add sliced almonds to the bowl of a food processor. Process continuously 8 to 10 minutes, scraping down the sides as needed, until mixture is fairly smooth.
Meanwhile, in a small saucepan or double boiler, melt chocolate chips over low heat, stirring regularly until melted. Remove from heat and stir in cocoa powder and honey.
Add the chocolate mixture to the almond mixture and pulse until incorporated and smooth. (Add a pinch of coarse sea salt if you'd like a salted version!)
To make the quesadillas:
Lie tortillas flat on a cutting board. Spread chocolate-almond butter generously over half and fold the other half over the filling.
Place a medium dry skillet over medium heat. Working one at a time, place tortilla in the skillet and cook 2 minutes, until golden. Flip and cook 2 more minutes, until chocolate-almond filling is melty.
Cut quesadillas into wedges and sprinkle with powdered sugar if desired.