This tastes like a candy bar to me- coconut, almond and chocolate. I add salt and xylitol (works with powdered stevia, too) so it is salty and sweet. Dang near perfect combo. Try this on toasted sprouted wheat bread for part of p3 breakfast, or on a blueberry muffin. Or pancakes. Or just eat it by the spoon.
Adjust cocoa, salt, oil, sweetener- make it your own.
Cocoa Almond Spread
Phase 3
1.5 cups raw almonds
1/2 cup melted coconut oil
1/2 tsp salt
1/3 cup xylitol OR 2T powdered stevia
2-3T cocoa
Put everything but the oil in a sturdy blender or food processor and pulse until a fine meal. Add half the oil and process until smooth, adding more oil as you need. Make this as thick or thin as you want by adding more or less oil. It will thicken as it cools. I like mine a bit on the thin side. Taste and adjust cocoa and sweetener or salt.
OMG this is killing me! I wish I hadn't seen this until tomorrow :)
ReplyDeleteIs 2 tablespoons the serving size for 20 lbs or less?
ReplyDeleteI notice you say cocoa in a couple recipes--I thought only cacao powder was allowed? Thanks for your amazing recipes--I'm new to this and you have been SO helpful! :)
ReplyDeleteHaylie has approved Hersheys regular cocoa in the baking aisle
DeleteI head back to FMD on Monday and I just ran across this oh-so-yummy recipe. I will do a preview run Sunday with my toast. Thank you for sharing! I do have 2 questions. #1) How much is a serving? 1 tablespoon or 2? And #2) Does this need to be kept refrigerated after making, like Almond Butter? Or can it be left in the cabinet?
ReplyDeleteThanks again for sharing.
Sue
Welcome back! This is the same serving size as almond butter. I do not keep mine in the fridge. I don't refrigerate any nut butters
DeleteI can't use stevia or xylitol, can I use monk fruit in this? If so how much?
ReplyDeleteOf course. You'll need to use a pinch, then taste it, and add more if you need
Deletecan you use cashews?
ReplyDelete