Are you in love with chocolate hazelnut spreads like Nutella, but want to avoid the unsavoury add-ins like palm oils and excess amounts of sugar? Or do you just love rich and satisfying nut butters? Either way, this recipe is for you! Using 3-4 simple ingredients, this recipe is full of healthy fats and antioxidants, and much lower in sugar than classic spreads. It’s also very easy to make this recipe vegan, as lots of dark chocolate can be found without any added dairy, especially the 80% or higher varieties.
This nut butter is like a dark chocolate version of Nutella. You could spread it on your toast, or you could eat it with a spoon. If you are partial to dark chocolate or use a lower percentage of dark chocolate, like 50%, you probably don’t need to add any maple syrup. We used 70% dark chocolate and found that just a little bit of maple syrup (about a tablespoon) was enough to sweeten it up for us.
When we first starting adding our ingredients to the blender, we thought that it couldn’t be possible to create a butter out of only chocolate and hazelnuts. We had coconut oil on hand to throw in, but we didn’t even need it! The trick here is to be persistent. Blend at a slow speed and stop your blender every minute or so to give a mix so your motor doesn’t burn out. A few minutes after adding the warm chocolate in, our butter magically got quite liquid, and then turned the consistency of a regular nut butter once it cooled down. This recipe makes enough to fill about a 16 oz mason jar.
4 cups raw, unsalted hazelnuts
¾ cup dark chocolate chips or chunks (70% dark works well)
Pinch of salt
1 tbsp maple syrup (optional)
Preheat oven to 350°F.
Roast hazelnuts on an ungreased baking sheet for 10-12 minutes.
When hazelnut skins are darkened, pull them out and rub the tops of them with a dishcloth to get most of the skins off. Try to work quickly in this step as you want the hazelnuts to stay warm!
Add warm, skinned hazelnuts to the blender. Blend until hazelnuts are very finely chopped.
Melt chocolate on the stovetop or in the microwave.
Add warm chocolate to the blender and blend until butter is desired smoothness. It may get a bit liquidy but it will thicken when chocolate cools down!
Add salt, plus maple syrup if desired and blend to mix in.
Transfer nut butter to a jar and store sealed at room temperature.
Hope you enjoy this healthy chocolate hazelnut butter! Let us know your favourite way to enjoy it in the comments below!
The infamous black bean brownies. We’ve all heard people raving about them, but are they really that great?
To our surprise, we found out they are even better than great. They are eat-a-whole-batch in one night amazing. They are fool your friends and family ready. Black bean brownies are everything.
This BFF original recipe was made after hours of scouring the internet, trying to figure out what we could possibly put in these brownies to make them edible, and how we could make them with ingredients we already had at home. The coffee in this is essential, as it really masks the bean taste and brings out the rich flavour of chocolate. However, feel free to use decaf if you wish. It’s all about the flavour! We also love the muffin tin because the brownies come out in perfect little cups, ready for munching.
These brownies are filling and decadent. We hope you enjoy them as much as we do!
Chia seed pudding is all the rage these days. For breakfast, we like a little kick in ours, so we’ve created this delectable new BFF mocha version of the classic chia seed pudding. Set in mason jars, this makes the perfect breakfast or snack on-the-go. It’s also super quick to prep the night before. Double the recipe if you eat them as quickly as we do!
This pudding isn’t super sweet so if you have a sweet tooth you may want to add more sweetener of your choice for a dessert you’ll enjoy.
4 tbsp chia seeds
1 cup vanilla unsweetened almond milk
¼ cup coffee
2 tbsp cocoa powder
3 tbsp maple syrup (or agave or honey)
1 dash salt
2 8oz mason jars for refrigeration
Berries for topping (optional)
Place all ingredients (except mason jars and berries) in a bowl and whisk together, ensuring none of the cocoa powder is in clumps.
Use a spatula to pour into 2 8 oz mason jars, scraping sides of bowl.
Seal jars and refrigerate for 5 hours or more. When the pudding is a jelly-like consistency, you’ll know it’s ready!
Top with berries, grab a spoon, and dig in to enjoy!
Nutrition: 259 calories, 11.4 g fat, 0 mg cholesterol, 93.8 mg sodium, 166.9 mg potassium, 36.5 g carbs, 12.5 fibre, 20.0 g sugar, 6.6 g protein, 5% vitamin A, 43.2% calcium, 21.1%