Step aside Nutella ... this Carob Almond Butter is the perfect substitute for those decadent chocolate cravings! Free from the notorious refined sugars that are the downside of the scrumptious hazelnut paste, this nutbutter is sweetened with just a little maple syrup.
If you have a sweet tooth, this refined sugar-free will still hit the spot (yes, we tested it!). This nut butter is delicious for on toast, drizzled over your smoothie bowl, or for even eating straight from the jar with a spoon - need we say more?
Carob adds sweetness, as well as essential vitamins and minerals. Both carob and cacao are high in antioxidants, and you could replace carob by cacao or cocoa in this recipe for a more intense chocolate flavour. Play around with the different ingredients to your liking, as you'll find this spread will become an essential on your breakfast table!
Preheat your oven to 180C, and roast the nuts for about 5 minutes (when sliced, or 8-10 minutes when whole), until lightly toasted. Leave to cool down, and then transfer to the OmniBlend jug.
Add the oil and start blending, increasing the speed to high, and use the tamper (through the lid) to push the nuts into the blades. Blend until you've reached a creamy butter.
Then add the carob powder, cinnamon, vanilla essence, maple syrup, and salt and blend to combine. Store in a jar at room temperature.