creeeeamy & chocolatey, with no added preservatives! #guiltFREE
Happy HUMPDAY! Halfway to the weekend, and I am one week away from vacay. Ryan and I are taking a much needed (more for him) trip away for 5 days to California, for a mini trip out of this city. We need some sunshine, yoga, spa action, and only the best Vegan food in the country. Los Angeles = Vegan food citttttt-ay! Any recommendations for food, places to visit, or things to do are totally welcome and appreciated!
SO Nutella was by far one of my favorite toppings for almost everything I ate back in the day (aka like last year). Pancakes? Nutella was there. Ice Cream? Nutella again. Just a spoon? NUTELLA. Get it? Cool. It's no surprise that being Vegan means missing some of your old favorite classics, but with those old classics came not only dairy and who-knows-what, but tons and tons.. and TONS of sugar. Not exactly the healthiest option when you're just like me, and lack self control x sweets. So if I'm going to make a Nutella replica, you better believe it's gotta be 1) just as deeelicious, and 2) somewhat guilt free.
Now don't get me wrong. This is no hate post on that classic nutty spread. But here is a homemade version that you can eat from the spoon without feeling completely greedy! PLUS, if you ask for my opinion, I think it tastes even better ;) If/when you decide to make it [you will thank me], let me know your thoughts. xx Sam
I N G R E D I E N T S:
- 1 cup of raw hazelnuts
- 1 cup of raw almonds
- 100 grams of dark chocolate (I used Eating Evolveds Signature Dark 72%)
- Pinch of sea salt
PREP: Preheat your oven to 350 degrees. On a baking tray, spread out the hazelnuts and almonds. Bake for 10-12 minutes until golden and toasted. Remove to cool for a bit! Once they've cooled to touch, add the almonds to your high speed blender (or food processor) and place the hazelnuts in a clean dishtowel. Rub the the hazelnuts around in the dishtowel to remove the skins as best as possible. Then, chuck the skinless hazelnuts in the blender. Last, in a double boiler or microwave in small increments, melt the chocolate down. Set aside.
WIIIIZ!: Blend the nuts on high until they become a smooth and super creamy nut butter. It may take a while! My vitamix only took 1 minute on high (I was amazedddd) but a food processor may take a little bit longer. Once runny, add melted chocolate + pinch of sea salt. Blend to combine until a chocolatey creamy spread! It will be runny but pop in the fridge to store where it will harden a bit. :)
*Notes: Obvi this isn't my original recipe! There are so many of these combos around the internet, but I was so obsessed I had to make & share. A pure dark chocolate adds not only nutritious value, but just the right amount of sweetness with no additional added sugar to this spread. It does naturally harden in the fridge, but microwave as needed or leave out to soften if thats how you prefer before using.