Almond Cocotella
Recipes / Snacks & Accessories
OMG, the smell of this alone is enough to make you want to stick your head in the jar! Chocolatey heaven that is a nutritiously delicious alternative to the sugar-packed traditional Nutella. Beautifully spreadable on toast or pancakes (or, when no-one is looking, eaten with a spoon straight from the jar!).
Ingredients
320 g (2 cups) almonds
20 g (1/4 cup) raw cacao powder
60 ml (1/4 cup) coconut oil, melted
60 ml (1/4 cup) maple syrup/honey
sea salt
Method
Soak nuts in 500 millilitres (2 cups) of filtered water with one tablespoon of apple cider vinegar for a minimum of two hours/up to six hours. Then rinse thoroughly with fresh water. This will increase the digestibility of the nuts and remove any moulds and mycotoxins.
Preheat oven to 180 C.
Line a baking tray with parchment paper and roast nuts for 10 - 15 minutes until dry and crunchy.
Remove and let cool.
Blitz almonds in a high-speed food processor until desired consistency is achieved. It will take a while to turn into a nut butter so be patient and stop occasionally to scrape down the sides.
Then add remaining ingredients and mix again.
Notes
Add more coconut oil or sweetener for a change in texture and sweetness.
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