RAW NUTELLA (CHOCOLATE HAZELNUT SPREAD)

 

 



I only know one or two people who have never tasted Nutella, which is strange because you would think everyone must have tasted Nutella once in their life! It's nostalgic to me.  Growing up, I loved the taste of spreading it on toast, eating it with fruit or just taking a spoonful to into my mouth.  Who doesn't like Nutella, really?  When I starting eating more plant based and more raw, I had a ton of friends ask me to figure out a raw Nutella recipe.  Well, here's a great start.  I got my inspiration from Fragrant Vanilla Cake.  Amy is so good at transforming our old favorite desserts into fabulous raw creations!  This recipe is not as super creamy as the original Nutella, but let me tell you, its super chocolatey good for sure.

 

RAW NUTELLA (CHOCOLATE HAZELNUT SPREAD)

1 cup raw hazelnuts
1 teaspoon sea salt
1/3 cup agave nectar
1 teaspoon cinnamon
4 tablespoons raw cacao powder
1 teaspoon vanilla extract
1/3 cup almond milk

Blend the hazelnuts in a food processor until finely ground.  Add the sea salt, agave, cinnamon, and Vanilla and process utnil its combined well.  While the motor is running, add the almond milk slowly to make it smooth, for 1-2 minutes or more.  Blend it until is very smoooth.  Store in an air tight jar in the refrigerator and enjoy!

What do you like eating your raw nutella with?



Join the discussion!

Do you have a favorite raw chocolate spread recipe? We would love to hear what it is! Share it in the comments below. Links are welcome.



RAW: BLONDIE WITH MACADAMIA + DATES

 

 

I am always looking for a super easy natural desserts or snack recipes to make for my family.  I use to be really into Larabars.  So, if you like those, you will definitely like this - maybe even more.  I tested these out with my coworkers and friends and it was unanimous!  So gooey delicious!  It has a little richness from the macadamia nuts and the sweetness is mild, that's what I like about it. 

 

 

 

 

 

I adapted my recipe from Amber Shea Crawley of Almost Vegan Chef's 5 Minute Blondies... Her recipe was for an individual size portion. I recently saw  the full recipe on Health Blender Recipes.  It looked so easy and good that I had to try it.   Thank you both!  So delicious!  Here's my adaptation.  I took out the sugar and added more dates and a splash of maple syrup.

 

INGREDIENTS:

 

1 cup raw macadmia nuts

1 cup raw pecans

2 teaspoons vanilla extract

1 tablespoon mable syrup or agave

1/8 teaspoon salt

1/2 cup organic shredded coconut

15 dates, pitted

 

Combine the macadamia nuts, pecans in a food processor and pulse until the mixture is coursely ground.  Add the vanilla, maple syrup, salt and coconut and pulse several more times until combined.  Add the dates 5 at a time, pulsing between additions, until each date is well incorporated.  The mixture will be sticky.  Transfer the mixture into a 9x13 backing sheet lined with parchment paper.  Press the mixture into the pan with your fingers or a spatula to pack it down tightly.  Freeze the blondies for an hour.  Now its ready to cut and serve.  Store blondies in an airtight container in the refrigerator. 

 

Enjoy!

 



 

 

 

 



RAW: APPLE CINNAMON MACAROONS

 

 

 

I think most of you are on the same page as I am where we just love the fall season for its pumpkin and apple desserts.  I am adding a new staple to my natural foods pantry this fall - dried apples! 

You can make your own with a dehydrator, or you can buy them already dried.  I got this batch from my local Trader Joe's.

 

I came across this recipe from Fragrant Vanilla Cake and had to try it.  Amy makes the best desserts!  Just amazing!  And its really easy to make.  This recipe is adapted from Fragrant Vanilla Cake's.

 

INGREDIENTS:

 

3/4 cup dried apples
4 medjool dates, pitted
2/3 cup almond meal
a pinch of sea salt
1/2 tsp cinnamon
1 cup finely shredded unsweetened coconut
1 Tbsp maple syrup

Place dried apples, dates, almond flour, sea salt, and cinnamon in the food processor and process until finely chopped and well combined. Place the mixture in a bowl, and knead in the coconut and maple syrup. Form the mixture into 12 balls, and place on a dehydrator sheet. Dehydrate for about 12 hours at 115 degrees, or until they are dried, but not so much so that they are not a little chewy in the middle.

 

These are so good that I need to make some more right away!  This recipe makes 1 dozen.

 

Enjoy!