Check out this guilt-free hazelnut nut-ella recipe from nutritional therapist and TV star Angelique Panagos
Chocolate spread is one of life’s delicious but guilty pleasures – as often shop-bought versions can be filled with all kinds of ingredients that you don’t really want to put inside your body! That’s why we feel it’s our duty to share this hazelnut nut-ella recipe with you. It’s bursting with raw cacao and coconut oil, to give a health-friendly version of a childhood favourite spread.
Ingredients (makes 1 jar)
150g hazelnuts
5tbsp of raw cacao powder
4tbsp rice malt syrup or pure maple syrup
1tbsp vanilla powder
1tbsp melted coconut oil
120ml coconut milk
60ml water (if needed)
Method
Bake the hazelnuts at 180°C for about 10 minutes, turning of needed.
Take them out of the oven, allow them to cool then rub most of the skins off.
Grind the nuts in a food processor until smooth.
Add the remaining ingredients and process until well mixed and you have ‘spread’ consistency.
Add the extra water if needed. Store in the fridge.
For more information about the creator of these recipes check out nutritional therapist Angelique Panagos.
