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Cocoa Hazelnut Spread

Pull away from the new age sugar. A good hit of protein and you can simply sacrifice the hazelnut for an easy ground almond nut, it just needs a smidge more cacao to give the right flavour.

The hazelnuts can be prepared from raw, simply oven heating until the skins can be rubbed off (use a clean tea towel, wrap around the nuts into a bag formation and rub for this process, so easy!) these can then be added to the blender.

The spread can be kept in a fridge for 3 weeks. 

So perfect for a wholesome toast topping or add to hot milk for a wintery hot chocolate treat.

Eating a handful of nuts daily can help us live longer but do make sure they are in their natural form. Roasted and salted reduces health benefits!

Hazelnuts are high in Vitamin E, another important anticancer nutrient. Just as with other nuts, they can improve cholesterol ratio’s and reduce the risk of heart disease.


COCOA HAZELNUT SPREAD

Serves:  12

Time to create: 5 mins

Time for personal effort: 

GF, DF, V, Ve, SS

INGREDIENTS

120g Roasted hazelnuts

50g Cocoa powder

80g Agave syrup

150ml Almond milk

COOKING STEPS:

  1. Grind the hazelnuts through the blender.
  2. Simply add all other ingredients to a blender until smooth and creamy.
  3. Add to an airtight jar and it will taste to keep for 3 weeks.


Per Serving


% Daily Value *
Total Fat7 g ( 11 % )
– Saturated Fat1 g ( 4 % )
– Monounsaturated Fat0 g
– Polyunsaturated Fat0 g
– Trans Fat0 g
– Cholesterol0 mg ( 0 % )
Sodium12 mg ( 1 % )
Potassium76 mg ( 2 % )
Total Carbohydrate12 g ( 4 % )
– Dietary Fiber2 g ( 9 % )
– Sugars9 g
Protein2 g ( 5% )
Vitamin A1 %


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