Living with an Italian means that a jar of Nutella disappears at an alarming rate. What's even more alarming is the amount of sugar and unnatural ingredients inside of that jar, so a while back I switched to rawtella. It's good, I'm just not a fan of its dense and not-so-spreadable-unless-you-heat-it-up consistency. This recipe for homemade chocolate-almond spread from Love and Lemons is perfectly creamy and spreadable, and it's so delicious and easy you'll wonder why you hadn't thought of it before.

Almond-ella spread

See recipe from Love and Lemons here

Ingredients

1/2 cup creamy almond butter
1/2 cup dark chocolate chips or chopped chocolate (around 50% cacao)
1.5 tablespoons coconut oil

Instructions

Combine the almond butter, chocolate, and coconut oil in a medium glass bowl. Make a double boiler by placing the glass bowl over a smaller pot filled with simmering water. Stir often, as the chocolate slowly melts. Once the chocolate is melted and the mixture is smooth, remove the bowl from heat.
Let the spread cool and set (at room temp, or pop it in the fridge for a little bit). Slather generously onto slices of bread. Top with strawberries and coconut flakes, or any toppings you like.
Store extra spread at room temperature in an airtight jar.