Raw-tella
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5 mins
5 mins
-
Ready Time
Preparation
Cooking
Serves
The goodness of whole foods, and sharing simple, nutritious ideas was the inspiration for The Brown Paper Bag.
Jacqueline is passionate about helping others learn to love nutritious food, be creative and understand how it can provide their body with energy.
“Living optimally is about finding the balance on a physical, emotional, mental and spiritual level, loving your body and feeling well nourished.”
Ingredients
- 1 ½ cups (200g) hazelnuts without skin+
- 2 tsp vanilla essence
- 1/3 cup raw cacao powder
- 2tbsp coconut cream
- 2tbsp maple syrup
Method
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Place hazelnuts in the Boss and process on CHOP for 1 min until they become a fine nut meal. Use the scraper to push nuts into the blade if necessary.
- Add remaining ingredients and process for a further 90 seconds on CHOP, once again using the scraper to move all ingredients together so a uniform consistency is created. Remove from blender and store in sterilized glass jar in the fridge for up to 3 weeks.
- Serve with your favourite sprouted bread or have a spoonful as a little treat to resolve any chocolate cravings.
Note This recipe was made using the Boss. +If your hazelnuts still have their brown skin, you can pop them on a tray in the oven (180C) for approx 5-8minutes. Once removed from oven rub the hazelnuts together and the skins should fall off easily. Discard the skins prior to processing. This means the recipe isn’t 100% raw but it still retains many of it’s wonderful nutrients and is a wonderfully healthy variation of the sugar laden commercial
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