BFF Chocolate Hazelnut Butter

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.

Ingredients:

  • 4 cups raw, unsalted hazelnuts
  • ¾ cup dark chocolate chips or chunks (70% dark works well)
  • Pinch of salt
  • 1 tbsp maple syrup (optional)
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Simple ingredients yield great results!

Directions:

  1. Preheat oven to 350°F.
  2. Roast hazelnuts on an ungreased baking sheet for 10-12 minutes.
  3. 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!
  4. Add warm, skinned hazelnuts to the blender. Blend until hazelnuts are very finely chopped.
  5. Melt chocolate on the stovetop or in the microwave.
  6. 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!
  7. Add salt, plus maple syrup if desired and blend to mix in.
  8. Transfer nut butter to a jar and store sealed at room temperature.
Nutella Nuts
Our hazelnuts before and after we rubbed the skins off. It definitely doesn’t have to be perfect, but quickly rubbing the skins off makes the butter much creamier! 

Hope you enjoy this healthy chocolate hazelnut butter! Let us know your favourite way to enjoy it in the comments below!

BFF Blueberry Cashew Yogurt

Cashews continue to amaze us! This week, we’ve whipped up a delicious tasting yogurt that uses cashews and nut milk instead of dairy, which is perfect if you are lactose intolerant or vegan! Cashew yogurt is super filling, full of healthy proteins and fats. It’s a great way to start the day so that you won’t be hungry till lunch!

This recipe does not have the probiotics that yogurt usually has, and instead uses lemon juice to achieve a tang. However you could stir in the contents of 2 of your favourite probiotic capsules to make this recipe gut-healthy, just make sure you don’t store it in a metal bowl or container as this may kill the probiotic bacteria!

Our recipe has the consistency of greek yogurt, so it is very thick and creamy. However, you can thin it to the consistency of normal yogurt by adding extra nut milk or water.

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Only 4 simple yet delicious ingredients.

Ingredients:

  • 1 cup cashews, soaked
  • ¾ cup frozen blueberries
  • ½ cup nut milk
  • 1 tsp vanilla
  • 2 tablespoon lemon juice
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Cashews soaking their way to delicious creaminess. 

Directions:

  1. Soak cashews for at least 3 hours
  2. In a blender, combine all ingredients and mix until smooth.
  3. Add water or more nut milk to thin to desired consistency.

We love topping this yogurt with cacao nibs for an extra crunch and boost of antioxidants, or hemp seeds for extra protein and texture. Let us know your favourite topping in the comments!

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We live for the cacao crunch combined with creamy cashew!

 

Nutrition (for ⅓ of recipe)*: 244 calories, 16.7 g fat (2.7 g saturated, 2.8 g unsaturated, 2.8 g polyunsaturated, 0 trans), 0 mg cholesterol, 60.1 mg sodium, 36.8 mg potassium, 16.2 g carbs, 3.2 g fibre, 5.2 g sugar, 6.7 g protein, 3.8% vitamin A, 16.3% vitamin C, 15% iron.

*calculated using ½ cup of vanilla unsweetened almond milk.