Post by Jo @ including Cake
Almond paste plays another starring role here, so this is unlike 'real' nutella in that it doesn't use roasted hazelnuts, but instead the creaminess of the almond paste and the richness of the coconut sugar combine to create a rich chocolate with subtle caramel tones. The finer you can get the coconut sugar the better since this will help make for a super smooth spread.
Serve this spread as a dessert icing or add extra liquid to create a chocolate drizzle (or just eat by the spoonful!)
Recipe: Healthy ‘Nutella’
Makes just over 1 cup
½ cup almond paste
3tbs cocoa solids
1/3 cup water
¼ cup finely ground coconut sugar
Grind the coconut sugar to a fine flour. Melt the cocoa solid in the microwave or on the hob, once fully melted mix the coconut sugar through to combine and melt any ‘grainyness’.
Blend the almond paste with the water and then add the cocoa sugar mix. Blend well until very smooth. Spoon into a container and store in the fridge for a thicker spread, or at room temperature for a softer spread.
Add additional water to create a chocolate drizzle sauce.
Note: there is an alternative (easier) way to make the 'nutella' by dissolving the coconut sugar into 1/3 cup boiling water prior to mix together. This would avoid the need for grinding the coconut sugar. I didn't try it this way as I already had finely ground coconut sugar to hand.