|Photo credit: Chocolate Covered Katie|
So what to do? Make your own, healthier, low sugar version of course!
This recipe does have a little sugar, but we opt for coconut sugar which is less processed than table sugar and more importantly, retains the minerals zinc, iron, calcium and potassium along with cancer fighting antioxidants. We use raw cacoa for the high antioxidant content too but of course regular cocoa will work as well. Unrefined sea salt retains vital trace minerals missing in table salt and coconut oil not only adds to the smooth texture but is also anti-fungal, anti-viral and a great source of essential fatty acids.
So next time you're having a craving for a chocolate spread, make your own and know that you're eating is made from whole foods and is a much healthier version than the store bought version.
|Photo Credit: Dinner With Julie|
- 2 cups raw hazelnuts (240g)
- 1 1/2 tsp. pure vanilla extract
- 1/4 cup raw cacoa powder (or regular cocoa)
- 1/3 cup coconut sugar
- 1/4 tsp. unrefined sea salt
- 2 - 3 Tbsp. coconut oil, melted
- 1/2 cup milk of choice
Preheat your oven to 400 F and line a baking sheet with parchment paper. Spread hazelnuts out on
baking pan then roast for 6-8 minutes, shaking the pan once halfway through.
Remove and let cool then rub the hazelnuts between the palms of your hands or in a paper towel to get the skins off.
In a high powered blender or food processor, blend the nuts until they’ve turned to butter, then add 2 Tbsp. of the coconut oil and all other ingredients. Blend a long time until smooth adding the additional 1 Tbsp. of coconut oil if necessary. Pulse and scrape near the end if need be.