Ingredients

¾ cup creamy almond and hazelnut butter

5 tablespoons honey or agave syrup (for a vegan version)

4 tablespoons cocoa powder

3 tbsp.coconut oil neutral-tasting

1 ½ tablespoons Inka Nature maca powder

1 teaspoonvanilla extract

Process

1. In a small saucepan, soften the creamy almond and hazelnut butter over low heat with the honey. Add the cocoa powder and mix well until smooth.
2. Remove from heat and immediately add thecoconut oilthe Inka Nature maca powder maca powder andvanilla extract.
3. Blend until smooth.
4. Store in an airtight container at room temperature and use within 30 days.

*If the room temperature in your home is cool, the spread may harden due to the saturated fats in the coconut oil. In this case, simply soften the spread in the microwave or bain-marie before use.

Bon appétit!

The team at La Boite à Grains