The other day my son asked me if he can have Nutella. When I lived in Germany, this was pretty much a staple for most children. Nutella on bread. Once in a while I would buy it as a special treat but it had been probably a year since we had it in the house. We rarely have anything with vegetable oils or soy in our house so Nutella is not something I'm too keen on because of that. I'm also not a monster and will let my kids have treats from time to time, but I don't see the need to when I can take matters into my own hands and opt for an alternative.
Since I can't find any hazelnut butter without oils in any of my local stores, I decided to opt for almond butter, which I always have on hand. This recipe is delicious, paleo and incredibly quick to make with only 5 ingredients most people have on hand. All things considered, it's pretty low in sugar and you can enjoy it guilt free. I certainly did...
You can always substitute hazelnut butter if you have it.
- Prep time: 5 minutes
- Cooking time: none
- Makes: 2/3 of a cup
- 1/2 cup almond butter
- 2 tbsp dutch cocoa powder or regular
- 1/4 tsp vanilla extract
- dash of cinnamon
- 3 tbsp water
- 1 tbsp maple syrup
- mixing bowl
Combine all ingredients and stir well. Store in an air-tight container for up to 2 weeks, though chances are it won't make it past a week, if you're anything like me. Tip: If your almond butter isn't particularly runny, you can always add another bit of water.