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.
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