Valentine’s Day, the “holiday” of “love” is almost upon us. So, going with the theme, I’m posting something I love. And- big surprise- that love involves chocolate. I mean, what’s stronger than a girl’s love of chocolate?
Hazelnut chocolate to be precise.
Awhile back, I tried making my own nutella/hazelnut spread. It tasted good, but not great and the pain of rubbing the skins off the hazelnuts prevented me from gushing about my creation. I put it in the back vault for later experimentation.
A few months later, I misread a recipe for date balls using raw almonds, resulting in a sticky mush. I really don’t know what made me leap to it, but then I started playing around with the idea of dates as the natural sweetener (as opposed to the maple syrup I was previously using) for a nut spread. Which lead to hazelnuts.
And then chocolate.
Thus, this raw-tella came into existence. Yes, raw, because I didn’t roast the hazelnuts beforehand. I just put them in the food processor right out of their package. Skins and all. And I have to say, using raw hazelnuts make my life so much easier.
So why do I love this raw-tella?
-It’s FILLING (dates and nuts do that to you)
-It makes a lot! (A good mason jar-full)
-Dates are the only sweetener
-Raw hazelnuts = no burnt hazelnuts + less time spent prepping them
-It’s not sickeningly sweet, like nutella
-It tastes AMAZING
“Raw-tella” (AKA Paleo Nutella/Hazelnut Spread)
2/3 cup raw hazelnuts (also sometimes labeled as filberts)
1 and 1/4 cup pitted dates, slightly packed (Make sure to soak in a bowl of water for at least 2 hours beforehand. You want them nice and soft!!!)
3 tbsp cacao powder
1/2 tbsp vanilla extract
1/4 tsp salt
1 cup water
Place hazelnuts in food processor and blend for about 2 minutes (hazelnuts will begin sticking to the sides of the bowl-just scrape them down). Pulse in the dates, cacao powder, vanilla extract, and salt. Add the water and process until smooth. To store, place in the fridge.