Like the majority of humans, I have a faithful, loving and super-rewarding relationship with chocolate. We’re perfectly compatible, rarely quarrel, and see each other as often as possible… but not usually at breakfast time, for you see, chocolate isn’t really a morning person. This post is about how I made chocolate wake up and get ready with me in the mornings; the recipe for my home-made, healthy superfood Nutella-esque spread! Click MORE to get the ‘what’ and ‘how to’…
Nutella is the category killer for chocolate at breakfast. They have cornered the market for those who want sheer, creamy, velvety, nutty choco-indulgence spread over their morning toast (or just dolloped on their spoon!); however, whilst it is undeniably delicious, it’s composed of 30g fat per 100g, and is loaded with 55g of simple sugars per 100g, so it isn’t necessarily what I’d class as fitness on toast!
I’ve long thought that it should be possible to enjoy that flavour and indulgence in a healthy way, so armed with my trusty Nutribullet, I blended up a batch of my own healthier hazelnut chocolate spread, using broadly unrefined, healthy ingredients. It’s NOT a light, calorie free option, but you can rest assured that the calories you are taking in (which, by the way, are crucial in order to fuel your active lifestyle) are the ‘best kind’ of calories, bursting with ‘good’ omega fats, plenty of fibre, and more complex sugars. Here are the instructions;
150g of Hazelnuts
2 tbsp Smooth Almond Butter
1 tbsp Coconut Oil
2 squares of 90% dark chocolate
50ml almond milk
1) Place the 150g of hazelnuts into the blender chamber and start to blend them until the consistency turns into a wood-chipping paste (you’ll recognise it when you see it!)
2) Spoon in the almond butter, coconut butter and add c. 25ml of Almond Milk.
3) Grate two or three squares of 90% dark chocolate into the mixture.
4) Blend up the mixture for a further 20 seconds or so, until the texture starts to become smoother
5) Add the remaining 25ml of almond milk if required and blend again for a further 20 seconds or so.
6) Note that the texture will not likely become as smooth as pure nutella, as the amount of fats employed in my version are far lower. It should look a little more granulated (as per the below picture). But the taste will be epic!
7) Spread the mixture onto a couple of wholegrain oatcakes and serve with assorted berries! Voila 🙂 Faya x