Hazelnut Nut-Ella

The chocolate spread with a difference . Gluten-free, diary-free and refined sugar-free, this recipe is simple to make and devilishly decadent to enjoy!

Remember, although refined-sugar free, as we are adding either rice malt or maple syrup, so this recipe should feature in the 20% of 80/20!

Ingredients

1 cup hazelnuts
5 tablespoons of raw cacao powder
4 tablespoons rice malt syrup or pure maple syrup
1 tablespoon vanilla powder
1 tablespoon melted coconut oil
½ cup coconut milk
A pinch of salt
¼ cup water if needed

Method

1. Bake the hazelnuts at 180C for about ten minutes, turning if needed. If you don’t have time to do this, you can skip steps 1 & 2 and buy roasted hazelnuts.
2. Take them out of the oven, allow them to cool and then rub most of the skins off.
3. Grind the nuts in a food processor until smooth.
4. Add the remaining ingredients and process until well mixed and you have ‘spread’ consistency.
5. Add the extra water if needed.
6. Store in the fridge.

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I wish you good health!

Consult your doctor or health care practitioner regarding any health problems, before embarking on any new health regimes, using any supplements or before making any changes in prescribed medications or food programmes.

Part of my work in clinic is to identity and address the root cause which is responsible for the symptoms a client is experiencing. The most common underlying condition I see is unbalanced hormones. Once I noticed that balancing hormones leads to the reduction of so many other symptoms, I knew I had to create a simple plan to help people understand and support their hormones.

Follow the plan