(Total Time: 15 MIN| Serves: 3)
1 cup almonds
2 tbsp walnuts
¼ cup unsweetened cocoa powder
¼ cup coconut cream
2 tbsp stevia powder
4 tbsp coconut oil
1 tsp vanilla extract
¼ tsp nutmeg, ground
Combine almonds and walnuts in a food processor. Pulse until minced. Add coconut oil and pulse again for 1 minute. Transfer to a large bowl and stir in the stevia powder, vanilla extract, and nutmeg. Set aside.
Plug in your instant pot and pour the coconut cream in the stainless steel insert. Heat up over the ‘’Saute’’ button and then add almond mixture. Stir in the cocoa, nutmeg, and vanilla extract.
Cook for 5 minutes, stirring occasionally.
Turn off the pot and let it chill to a room temperature. Store the spread in an air-tight container or a mason jar.
Refrigerate for 20 minutes before serving.
Optionally, add some lemon juice for zesty aroma.
Per Serving (Calories 439 | Total Fats: 42.9g | Net Carbs: 5.4g | Protein: 9.8g |Fiber: 7.2g)