Here’s the follow up to my previous ‘alternative nutella’ post – Recipe #2.
And my personal favourite!
The original recipes were created and posted online by Natasha Longo, a certified fitness and nutritional counsellor, in response to an article …http://www.realfarmacy.com/need-know-nutella/ …which outlines undesirable chemical additives, and commercial practices involved in producing the current version of Nutella hazelnut spread.
I wanted to test-drive these recipes and see how they shape up as a substitute.
This recipe uses dates and cacao instead of hazelnuts.
If like me you are tired of coconut oil being used in everything and overpowering other flavours, you might prefer my version using virgin olive instead.
I’ve halved the amount of maple syrup, making the recipes even lower in sugar. And for simplicity I’ve replaced the Almond Butter in Natasha’s original recipe, with a commercial Almond Spread.
RAW CHOC-DATE ‘nutella’ – Recipe #2
(Makes about 1.5 cups)
Taste: has a definite chocolate taste – my favourite of the two – I rate it 9/10
Texture: dense, sticky texture, like a firm paste – use a little more oil and/or maple syrup for a smoother texture.
10 dried, pitted dates (3 oz.)
1/2 cup almond spread (or almond butter)
2T maple syrup
1/3 cup cacao powder
1 tspn extra virgin olive oil
Rehydrate the dates in hot water for about 10 minutes (or 2 hours in cold water).
Combine all ingredients in a food processor. Use a spatula to scrape the sides of the bowl as needed to make sure the spread is smooth.
At the end add a little olive oil. Spread over waffles, hot-buttered toast, croissants.
Note: Because this recipe contains no preservatives, keep in air-tight container and refrigerate. Treat as you would fresh foods, and use within a few days.
If you find the texture too stiff to spread, simple heat the required amount for 10 sec in the microwave before serving.
‘Have a DELiCiOUS day’