Cooking time :
Step 1: Put the chocolate chips in a microwaveable bowl. Melt in the microwave for 30 seconds. Stir with a fork. Melt again in the microwave for 30 seconds and stir once last time with a fork.
Step 2: In the container of a food processor, put the almond butter and the melted chocolate. Mix for a few minutes. Incorporate the cacao powder, the yogourt, the maple syrup and the sugar. Mix for about 2 minutes. Scrape the edges of the container with a spatula. Finish by adding the milk to the preparation and mix for 2 to 3 minutes until the mixture becomes smooth.
Step 3: Pour the chocolate and almonds spread in a Mason jar. Refrigerate for 2 to 3 hours. Savour it on sliced bread, on pancakes or even on fresh fruits.
Tip:If the spread seems hardened, put it again in the food processor, add a little bit of milk and mix it until you reach the desired consistency.