Chocolate almond spread

with Arhuaco Businchari

Serves: 1 jar Chocolate used:
Arhuaco Businchari
Difficulty: Easy
Preparation time: 10 minutes

  1. Put the almond butter, soft butter and honey in a bowl and mix with a fork.
  2. Melt the chocolate in a water bath and add to the almond butter.
  3. Put in the fridge until it gets solid.

Tip: You can replace the almond butter with any nut butter (peanut or hazelnut). For a vegan version replace the butter with margarine and the honey with coconut blossom syrup.


70g Arhuaco Businchari 82%

200g almond butter

100g butter/margarine

50g honey/coconut blossom syrup

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