Rawtella

Hazelnut’s are so delicious – especially when dry roasted and ground up with chocolate. Now we’re talkin’. I’ve always been a huge fan of refined sugars. Not because of what they do for my body or make me feel (i.e. like crud), but because I looooooove chocolate and candy. After completing my first Whole 30, I got to see how I felt when I wasn’t eating sugar. Needless to say, refined sugar and I are officially breaking up. Call TMZ.

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I still need my chocolate fix though, so I turn to cacao. Many people get “cacao” and “cocoa” mixed up – for obvious reasons. The only difference between the two is the way that they are processed. 

  • Raw cacao is made by cold-pressing unroasted cocoa beans. The process keeps the living enzymes in the cocoa and removes the fat (cacao butter).
  • Cocoa looks the same, but it is not. Cocoa powder is raw cacao that’s been roasted at high temperatures. Sadly, the roasting changes the molecular structure of the cocoa bean, reducing the enzyme content and lowering the overall nutritional value.

Being a lover of Nutella, I decided to make some “rawtella” and I must say that it is WAY better than the store-bought stuff. Trust me. I didn’t expect it to come out so well, but it was so gooey and tacky and so delicious. The right amount of sweet too. Sam and I would just take spoonfuls right out of the jar. But when do we not do that…

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Rawtella
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Prep Time
25 min
Total Time
25 min
Prep Time
25 min
Total Time
25 min
Ingredients
  1. 16 oz. raw hazelnuts
  2. 3 Tablespoons raw cacao powder
  3. 1/3 cup of 100% pure maple syrup
  4. 1/3 cup water
Instructions
  1. Preheat oven to 350F.
  2. Put hazelnuts on a baking sheet and roast in the oven for about 10 min. *Watch carefully because nuts burn easily/quickly*
  3. Remove from oven and let cool.
  4. Place roasted nuts into a food processor and process until a hazelnut butter forms.
  5. Then add cacao and maple syrup.
  6. Slowly add in the water.
  7. Transfer to a glass jar and voila!
  8. Enjoy!
Notes
  1. Once you add in the maple syrup, a big ball will form and it will also look oily. This is normal! I promise. Once you add the water it will form into a paste 🙂
  2. You may need to use more water depending on how you like the consistency.
Ashley Ellen Howard http://aehoward.com/

 

À demain

xo, AH

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