“The homemade Nutella” … it has been on my todo list for a while and suddenly there it was!
I’m about to go to the office and have some left over almond butter. Not much, really. I add a little cocoa to it and bring it with me. Voila, the homemade Nutella for lunch. Tasty, but not perfect. It needed a little tweaking with some extra ingredients to end up with a really good and soft spreadable Nutella. One that your can’t leave alone! And all this with the basic & simple almond butter …
Nuts about almonds
Not long ago, I discovered the almond butter. It’s not only a good substitute for peanut butter, it is also a perfect filling for these mouthwatering almond butter cups and you could use it for these no bake peanut butter (or the ‘almond butter’ -) bars. Almonds are great. If I don’t make butter from it, I add them to my oatmeal breakfast. And as nut as I am about almonds, chocolate always wins (duh ..). No surprise foods like these with the nuts & cocoa combo are the best (+ everything from scratch = YAY)!
- 1 1/2 cup almonds, optional: lightly roasted
- 1/4 cup cacao
- 1/8 (a little more to taste) cup agave syrup
- 1 tl vanille extract
- 1/2 cup milk
- pinch of salt
- Poor the almonds in your kitchen machine and blend. Continue till the nuts are finely chopped.
- Scrape down the sides and continue. Repeat this a few times un till the almonds become a smooth paste. Depending on your machine, this can take 10-20 minutes.
- Then add all the other ingredients, except the walnuts and blend till everything is mixed well. Make sure you blend as short as possible. The structure will change when you blend for to long.
- Add the optional walnuts and blend shortly.
- Store for a few days in the fridge.
- Not just good with bread. Use the Nutella as a dip for strawberry's or banana.
- You need a good kitchen machine for this recipe.