Yup – you heard me right! COCONUT NUTELLA – like the sound of it? I bet you do!
I seriously love it when you can make the most delicious food products with only a few ingredients. Banana-ice-cream, nut butters, rawesome date caramel and now this nutella all have the same thing in common; they are made almost solely out of one amazing ingredient that are simply treated and processed in a new way.
I never imagined that you could make a butter out of dry (oh so dry) grated coconut and actually make it spreadable! But I have become more clever – and now this lover is calling my name from the cupboard at least once a day. I have even used it as frosting and it is wonderful on top of oatmeal, roasted rye, yoghurt or pancakes. It is nutrient dense and filled with healthy fats – but think I need to say no more…
Makes around 1 cup
200 g dried and grated coconut, desiccated (2 1/4 cup)
2 tbsp cocoa
2-3 tbsp coconut sugar or granulated sweetener of your choice
1-2 Tbsp cold pressed virgin coconut oil, soft
1/2 tsp ground vanilla or beans from 1 pod
A pinch of salt
In a food processor or very effective high speed blender add the coconut and blend – and keep blending until the coconut starts to crumble up (this will be at least 2-3 min). Scrape down the sides and keep on blending until the coconut sloooowly becomes a smooth paste. Add cocoa, vanilla, sugar, salt and keep on blending until you think the coconut has the right smooth texture. Depending on how smooth and liquid the texture gets, you can add your coconut oil. After a day in the cupboard my nutella became stiff and hard again, and I had to blend in a couple spoons of coconut oil, to avoid this add a few while making it – since the coconut fibers does tend to re-soak a bit of the oil.
Transfer to a jar and store in your cupboard for up to 4 weeks.