Cocoa powder can range from light tan to jet black with varying pH levels that affect how it interacts with other ingredients. Natural or non-alkalized cocoa powder is the most commonly used type.
Mixing almond butter with cocoa powder results in a rich chocolate spread that's both healthy and delicious. This spread pairs well with toast, fruits, or even just a spoonful on its own as a dessert.
Though the exact origins are disputed, the science is the same. To put it simply, when natural cocoa powder reacts with the acid from buttermilk and/or vinegar plus baking soda, it yields a red hue.