Boozy Chocolate Spread

Made with a splash of booze and a whole lot of chocolate!

You can easily make this vegan by subbing maple syrup for the honey. Checkout my Bourbon Chocolate Wreath Challah and Pesto Star Challah for super cool ways of using this spread in your baking! It's also perfect on toast, baked sweet potatoes, or as a dip!

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Boozy Chocolate Spread

Gluten-Free

Ingredients

• 1 c almonds, roasted

• 1/4 c cocoa powder

• 1/4 tsp espresso powder

• 1/4 c honey

• 3-6 tbsp bourbon or cognac

• 4-6 tbsp almond milk

• A pinch of sea salt

• A splash of pure vanilla extract

Directions

1. Blend all the ingredients together in a food processor until you achieve a smooth but thick consistency. Add more or less almond milk and booze as needed (as the ratio impacts the spread's viscosity) until the almonds are thoroughly blended into the rest of the mixture and not dry nor sand-like. The spread should be pretty thick, but you can always add more liquid to thin it out if you'd like.

2. Store in an airtight container for about 2 weeks in the fridge.

Enjoy!!