- 300 g soft butter
- 60 g cocoa powder
- 200 g powdered sugar
- 250 g almonds (salted and honeyed)
Cream the butter. Sieve together the cocoa powder and the powdered sugar, and fold into the butter. Finely chop the almonds and stir into the mixture. Transfer the chocolate almond spread into a canning jar, close tightly with the lid and refrigerate.