Who doesn’t love Nutella???
I know. Weird, right? I just can’t get past the crappy ingredients that are in it and watching people do ridiculous things like eat 1kg of it in one sitting. No. No. No! Stop this madness! Eating gallons of sugar, not to mention the nasty oils that are in there, is not cool.
“But Jen, the combination of hazelnuts and chocolate is too magical to resist!”
I hear ya!
And so my Beet-tella recipe was born.
*cue angels singing in the heavens*
I’ve used our Beetroot + Cacao Mylk Infusion Latte Powder for an added dose of antioxidants and a subtle ginger kick which I highly recommend but if you don’t have it on hand and can’t wait until it arrives in the post just double the raw cacao powder.
PS. It’s ok if this little jar doesn’t last very long in your house. It seems to disappear in ours too.
Makes 1 cup/ small jar
GF, DF, vegan, paleo
Prep time + tidy up: 5mins + overnight soak of nuts
Cook time: 5mins
1 cup hazelnuts – You can use them raw or soak them overnight. Both ways are tasty. Soaked is a little easier on your digestion. Skin on or off is up to you. I just used skin on.
2 tbsp raw cacao powder
¼ cup maple syrup - this can vary depending on how sweet you want it
¼ coconut oil, melted
2-3 tbsp water if needed
pinch of pink Himalayan salt
To soak your hazelnuts, place them in a bowl and cover with water. Set in fridge overnight.
Once ready to use, rinse them well and add to blender.
Blitz the blender a little just to get them started. Then add half the oil and half the maple. Blitz a little more to bring it together.
Sprinkle in the 2 powders and the remaining oil and maple and salt and blend until smooth, stopping to wipe down the side when needed. It should take 2-5mins depending on your blender - I use my NutriBullet for this recipe.
If the mixture is struggling to come together or not going smooth enough for you, add a tablespoon of water at a time until the consistency is where you’d like it.
Pop in a sterilised jar and try to resist eating it all at once. Perfect on top of our Gut Loving Banana Bread, rice crackers, stirred in oats, chia pudding or straight from the spoon.
This mixture will go firm in the fridge but is best kept in there if you soaked the nuts because of the extra moisture.
Enjoyed this recipe? Want to know when the next one goes live?
Sign up to receive tasty recipes like this and more delivered straight to your inbox.
You'll also receive 10% off your first online order.
You may also like
Chocolate Beetroot Pancakes by Grace Chung of Break Inspiration
This week we are blessed to have the gorgeous Grace from @breakinspiration contributing another recipe. She has creat...
Simple Seeded Bread
If there is one thing people struggle with when making changes to their diet it’s giving up bread. Now, I’m not here ...
Frozen Yoghurt Bars by Grace Chung of Break Inspiration
Winter is definitely here but I will forever have treats in my freezer because 1. that's the place I look the least t...
Love Your Guts with Functional Nutritionist Alicia Stanhope
Welcoming back to the Naked Paleo blog, Functional Nutritionist and gut health advocate, Alicia Stanhope. Gut health ...