I wanted to make nutella the other morning, but was pretty low--too low--on hazelnuts to even bother trying. And then, next to the hazelnuts, I noticed an as-yet unopened jar of almond butter. So, yeah, this was born and I couldn't be gladder.
It turned out exactly as I'd imagined. A mundane fulfillment of expectations that in being so exactly as expected became much more than mundane. Moredane, pals. Moredane.
1/2 cup unsweetened almond butter (get some of the oil in too)
2 tablespoons unsweetened cocoa powder
2 tablespoons agave nectar
1/4 teaspoon vanilla extract.
Place the almond butter and cocoa powder together in a food processor. Turn it on, stream in the agave nectar and vanilla extract, and process until a consistently colored butter forms.
Because almonds aren't the fattiest nut, this may be a little dry; add oil if you want a more buttery, less pasty spread.
Makes about 1/2 a cup.
P.S. Filling those crepes.
P.P.S Make those crepes.
2 comments:
Delish, I do this with Barney Butter and chocolate syrup for my kids all the time, truth be told, I love it too!!
Just another reason why I love your blog. Hope you are feeling better!
Post a Comment