I’m not going to lie to you.
This is not Nutella.
But it is a delicious homemade almond-cocoa spread that reminds me of Nutella in all the right ways.
I know … I know … Abby already gave you a great recipe for homemade Nutella.
But here’s the thing: I don’t often have hazelnuts on hand.
And with our habit of soaking and crisping almonds, I do have almonds … almost always.
So I tried her recipe out with soaked almonds … but it was a little soupy and not very spreadable.
Which made me crazy.
So I crisped up another batch of nuts and whipped out the food processor for another go.
And now I’m happy.
Because this creamy and delicious almond-cocoa spread is perfectly nourishing and a great topper for sourdough pancakes.
a note about how yellow these pancakes are … that happens sometimes when you use farm fresh eggs that were layed yesterday with yokes the color of a crimson sunset
And it took me 15 minutes in the food processor.
(I think I know what’s going in the Christmas gift-box this year.)
INGREDIENTS:
- 1 cup soaked and crisped almonds
- 1/3 cup of coconut oil
- 1/3 cup of organic cocoa
- 3 tablespoons grade B maple syrup
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1/4 cup coconut milk
DIRECTIONS:
Pulse the almonds in a food processor for about 10 minutes. It’s a long time, but you want to give the almonds to turn into a fine paste so the texture of your “Nutella” is smooth and creamy. Just let it rip.
After the nuts are finely chopped and beginning to paste-up, add the coconut oil, cocoa, maple syrup, vanilla and salt. Again, pulse until well-combined and it forms a clumpy mess.
Then add the coconut milk. Start with a 1/4 cup. If it’s not smooth enough for your liking, add a touch more (only a teaspoon at a time) until it reaches your desired texture.
YUM!!!
I love Tuesdays.