homemade almond “Nutella”

I’m not going to lie to you.

This is not Nutella.

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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.

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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.

 

Shared at:
The Nourishing Gourmet

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