Move over Nutella, no room for you here.
Home-made Chocolate & Hazelnut Spread, using nothing but the beauty of natural ingredients.
Whenever I am walking home from the bus stop, I always detour via Scoop Wholefoods in Mosman. I browse for about 10 minutes, as I source out at least $5 worth of goodies due to the Eftpos minimum ha!
However it is worth it. Each time, I leave with different ingredients, eager to get home and whip up a storm in my kitchen!
Today was a Nut Day; hazelnut and macadamia
Something a little diverse, and certainly something a little tasty.
When you buy nuts, you can do one of 2 things.
- Store them in an air-tight jar in the fridge for snack purposes
- Blend up a Nut Butter Creation!
I always choose 2.
- 1 cup hazelnuts
- 1 heaped tbsp coconut oil
- 2 tsp honey
- 2 heaped tbsp cacao powder
- 2-3 tbsp water
- Cacao nibs
- Blend the hazelnuts in a food processor until finely chopped
- Melt the honey and coconut oil, adding into the Nut mixture
- Add 1 tbsp water, blend
- Add the cacao powder, blend
- Add the rest of the water & cacao nibs
- Blend until a smooth, rich and fluffy texture forms – depending on your blender, you may need more wet ingredients for a smoother consistency. However, if you like your nut spread crunchy, then adapt to suit your preference!
Bite-sized balls make the perfect snack! Super nutritious and extremely delicious
(no wonder we love them here at the Flavour Lab)
- 1 cup almonds
- 1 cup dates
- 1/4 cup cacao
- 1/2 cup coconut oil
- 1-2 tbsp Chia seeds
- 1 tsp Cinnamon
- 1/2 cup desiccated coconut (to roll)
- Combine all the ingredients in a food processor, except for the desiccated coconut
- Shape the mixture into balls (approx 40g is a great snack size)
- Roll the balls in the desiccated coconut until completely covered
- Best eaten after a few hours of being in the fridge… But also taste amazing post-freezing!
TIP: you can always use prunes in exchange for dates for a change in flavour (and of course, added fibre… I say no more)
*thanks Abby for the recipe inspo, and Morgan for the photo!
This makes a great mid-morning snack. By combining the fruit (high GI- fast burning) with the Tahini (low GI- slow burning), you’ll feel fuller for longer! Say goodbye to fruit induced sugar spikes with this handy tip.
Add some crunch and a bit of sweet with bee pollen… It’s an incredible tasting topping and has enormous benefits.
- 1 pink lady Apple
- 1 tbsp u hulled Tahini (I love Mayvers)
- 1/2 tsp Bee Pollen
- Slice the apple up
- Spread the Tahini
- Sprinkle the bee pollen!
TIP: change things up and use a pear instead! You can even pre-slice and pre-spread, so this fantastic snack can be taken anywhere.
The black bean’s potassium, folate, vitamin B6 and phytonutrient content, coupled with its lack of cholesterol, all support heart health. The fiber in black beans also helps lower the total amount of cholesterol in the blood and decrease the risk of heart disease.
Black Bean Brownies
- 1 can black beans (pre-cooked), drained and rinsed (approx. 200g post draining)
- 1 heaped tbsp raw cacao powder
- 2 heaped tbsp choc protein powder (or get creative with other flavours!)
- 1/4 tsp salt
- 1/4 cup rice malt syrup
- 2 tbsp tahini
- 1.5 tbsp Coconut Oil
- 1/2 tsp baking powder
- optional: 2 tsp sweetener, such as Natvia
- Combine all the ingredients in a food processor, and blend until smooth.
- Pour into a greased or lined square/rectangular pan.
- Bake for 25 mins, or until ever so crispy on top
- Remove from the oven, place in the fridge and allow to semi-harden overnight.
- You can also put it in the freezer to make it extra firm (and last longer!)
(recipe inspired by Natvia)