Like Nutella, but not. This Aussie version has less bad stuff and more good stuff, and although it’s a little thicker than the real deal, Warndu’s Damien Coulthard and Rebecca Sullivan prefer it. With their recipe, you can now make Wattella from home, just in time for spring.

Makes 1 cup

• 1 1/4 cups (200g) macadamia nuts, roasted
• 10 dates, pitted
• 1/3 cup (40g) raw cacao powder
• 2 tsp wattleseed extract (see below)
• 1 tsp ground wattleseed
• 2 Tbsp macadamia oil
• 1 Tbsp maple syrup
• 1 tsp ground cinnamon myrtle, or ground cinnamon

For wattleseed extract, add a Tbsp of wattleseed to a small coffee plunger and pour in 1/4 cup boiling water. Leave for 2 minutes to steep, then plunge as normal. (Or brew it in a tea infuser.)

Blitz macadamia nuts in a food processor until they begin to form a paste. Add remaining ingredients and continue to blitz, adding 1 tsp water at a time until you reach a thick, spreadable consistency. Add a pinch of salt and stir through.

Serve on toast, crumpets or whatever else takes your fancy. Just like the original, this requires liberal spreading, right to the edges, so don’t skimp.

Cold tip: Wattella will keep refrigerated in an airtight container for up to 3 weeks.

For more spring recipes featuring ingredients in season, in Canberra check out our cover recipe.

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