Imitation Nutella: Cocoa Almond Butter


I haven’t had Nutella in years, but the bulk pack in Costco occasionally taunts me (large quantities some how appeal to me).  I had a chocolate craving, but realized that since being off GAPS I’d gotten into the habit of eating entirely too much refined sugar.  So I made my own chocolate almond butter in the food processor.

Rough estimates:
Almonds (3 cups), honey (1/4 cup), a couple tablespoons of cocoa powder, coconut oil (2 tablespoons), and a little bit of salt.  The almonds this time weren’t soaked/dehydrated but that would have been better.

It’s soft at room temperature, but because of the coconut oil it hardens in the fridge.  I’m usually wary of leaving my homemade concoctions out at room temp, since they’re preservative free, so I keep this in the fridge and chip out some to get my fix.

More on chocolate in relation to the Specific Carbohydrate Diet, from the Pecan Bread site. SCD is what GAPS is based on, and there’s lots to be learned from this website.
GAPS-friendly coconut macaroons
GAPS-friendly honey almond brittle

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  1. says

    Sounds super yummy. This is going on my list. When living in France as a child I LOVED having Nutella on apples. I bet my kids would love this treat too. Thanks, Jessica

  2. Janette says

    Maranatha has an all natural dark chocolate almond butter that is so yummy, sold at the larger Walmart stores near the peanut butter.

  3. Passenger says

    The ingredients you use do not need preservatives or cooler. What gets deteriorated are all products that have humidity (water). In the water a lot of microorganisms can live and multiplicate. Honey per example has no water in it and lasts for ever. Same for oils. Same for hazelnuts, almonds or peenuts.
    I think your butter doesn’t need cooler.
    I have my butters stored in ambient temperature even if it is summer time in Greece.

    Keep up the good job.

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