This afternoon I wasn't really hungry for lunch but wanted a little something. I decided to toast a little slice of my Paleo Bread made with coconut flour and spread some peanut butter on it. Then, I remembered I had picked up some roasted almond butter a few days ago and decided to have that instead. While I struggled to get the cap off of the jar of almond butter, I happened to glance over at the can of Ghiradelli unsweetened cocoa sitting on my counter and right beside it sat my little bottle of liquid stevia...and all of a sudden, it was like the heavens opened up and a bolt of lightning all in one...and "Almondella" was born! Why Almondella you ask??? Well, one of my favorite things to eat years ago was Nutella (the chocolate hazelnut spread)...but it had WAY too much sugar, so I gave up eating it many years ago. What could be better than almond butter, unsweetened cocoa and stevia you ask?...ABSOLUTELY NOTHING! I decided to try my idea on an extremely small scale...basically to make enough to spread on my little piece of toast. I took 2-3 tablespoons of almond butter, mixed it with about 1 teaspoon of cocoa powder and added 12 drops of my liquid stevia and mixed it all up...it was awesome! I didn't make it very sweet...just sweet enough and all I can say is...if you ever liked Nutella in your pre-wheat/sugar free life...or never tried it...Almondella is definitely worth trying. It makes an excellent sugar free, low carb substitution for Nutella. Next time I will try it on a toasted slice of the almond flour version of Paleo Bread. It would make an awesome sugar free "frosting" for cookies or plain cakes or muffins, etc....the possibilities swirling around in my head are endless. Check out a few pics below. Enjoy!
|Three simple ingredients = Almondella|
I'll have to try this to save myself some sugar intake. I've been using Justin's chocolate hazelnut butter, which is incredibly delicious with much less sugar than Nutella. While it is organic and oh, so wonderful, this may be a nice option to eliminate even more sugar.
Hi Renea, The good thing about it is you can make this in a really tiny amount at first until you get the blend of cocoa and sweetness just the way you like it so you don't waste a lot of ingredients.
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