Who doesn’t love Nutella? I remember the first time I let that hazel-nutty goodness touch my mouth. Oh, what a blessing and a curse that moment was. I really loved the flavors, and the way they married with each other. What I didn’t love was how bloated and guilty I felt after eating a few servings in one sitting. It was so easy for me to sit down with a jar of it and a spoon by my side and indulge. Since Nutella is primarily made of sugar, cocoa and non-fat milk, my stomach didn’t agree much with it. Luckily, there was an easy way for me to improvise and indulge all the same, without the guilt and belly to follow.
Almonds are my favorite tree nut, period. They are so easy to integrate into salads, use as a crust for fish or combine into desserts. I really wanted to make a homemade Nutella, but I didn’t have any hazelnuts at the moment. Well, I had hazelnuts but they were not blanched, nor did I feel like soaking them in water and spending the time peeling off all of their skins. Luckily, I had some blanched almonds in my cupboard. I thought to myself, why wouldn’t I want to make a nutty and chocolaty spread with almonds instead? Let the experimenting begin… !
- Almond Crust
- 1 cup gluten free baking flour
- 1/2 cup ground raw almonds
- 1/4 teaspoon sea salt
- 8 tablespoons unsalted grass-fed butter cut into cubes
- 1 large egg yolk
- 1 1/2 tablespoons ice water
- Chocolate Almond Butter
- 2 cups blanched and slivered almonds
- 4 ounces dark chocolate melted
- 3 tablespoons melted coconut oil
- pinch Aof sea salt
- Coconut Whipped Cream
- Cream from the top of 2 cans full fat coconut milk they must be refrigerated overnight
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
|Cook Time||20 minutes|
|Prep Time||20 minutes|
- Preheat the oven to 375 degrees Fahrenheit.
- Place raw almonds into the food processor. Pulse until they are are the consistency of flour. Now, add in the gluten free flour and sea salt. Pulse until combined well.
- Add in the cubes of butter, egg yolk and water. The mixture will begin to form a dough-like texture.
- Remove the dough from the food processor and lightly knead it. Press it into four, 4-inch tart pans.
- Place the tarts on a baking sheet, and let them chill in the freezer for 30 minutes. Then, transfer them to the oven and bake at 375 degrees for 15-20 minutes or until the tarts are a light golden brown color. Allow the crusts to cool completely before removing them from the shells.
- To prepare the chocolate almond spread, combine the raw, blanched slivered almonds with the coconut oil until a buttery texture forms. Then, pulse in your melted dark chocolate until well combined.
- Transfer this mixture into a glass measuring cup or bowl and heat it up for 45 seconds to 1 minute in the microwave or on the stove top. This will make the mixture easier to put into the tarts.
- Scoop off the cream that has formed in the coconut milk cans into a chilled medium sized bowl. Whisk with an electric mixer until a soft peak forms. Then, add in the vanilla extract and maple syrup. Scoop the whipped cream into a piping bag and pipe away onto the mini tarts.