Sometimes I just cannot be bothered to bust out my food processor, as much as I love this one, and make hazelnut butter, you know?
So I cheat. Yep, I admit it!
I cheat and I make this quick, simple, yummy version of “nutella” that satisfies my chocolate craving just as well as the original ever did. Plus it doesn’t make me want to restrain myself from reading the label and lamenting the fact that they are using vanillin instead of vanilla, among other things.
I mean look, at the ingredient label for it these days:
SUGAR, PALM OIL, HAZELNUTS, COCOA, SKIM MILK, REDUCED MINERALS WHEY (MILK), LECITHIN AS EMULSIFIER (SOY), VANILLIN: AN ARTIFICIAL FLAVOR. (source)
I don’t know about you, but I think it’s worth figuring out a homemade version just so I don’t have to worry about GMO soy, artificial flavors, and trying to figure out what the hell “reduced minerals whey (milk)” is.
I don’t really have a problems with the other ingredients. I’d prefer whole milk, organic palm oil and hazelnuts, and maybe whole cane sugar. But honestly, the sugar doesn’t bother me. Sugar doesn’t scare me anymore, for a lot of reasons.
Cocoa Almond Butter Spread
2 cups almond butter (find organic almond butter here)
3/4 cup cocoa powder (find non-alkalized cocoa powder here)
1/2 cup honey (find raw honey here)
1 teaspoon vanilla extract (find organic extracts here)
- In a glass bowl, mix the almond butter, cocoa powder, honey, and vanilla all together until smooth.