The first stage of processing will be turning
your hazelnuts into nut butter, I did this by using the grind function until it resembled something like ground almonds and then processed on low speed until it became a smooth butter.
Not exact matches
If you don't have a blender you could use some shop - bought
hazelnut butter in place of the
nuts and simply mix it together with the raw chocolate ingredients before folding
into the cream.
To make the no - tella spread, I just put some
hazelnuts in a food processor and kept it running until the
nuts broke down and started forming
into a nice, smooth
nut butter.
Elana, Its funny you posted this... I was thinking last night about your truffle series and I was toying with the idea of cooking the almond
butter / agave mixture down a little more (from the turtle recipe) and scooping and forming it
into small balls with a cashew or
hazelnut in the middle and coating them in chocolate and more chopped
nuts.
1/8 cup whey protein (I used our awesome one - ingredient Pow whey) 1/8 cup ground
hazelnuts (could also use ground almonds) 1 tbsp almond milk (enough to bind the ingredients
into a dough) 2 tbsp chocolate
nut butter spread (note: I used Meridian's new chocolate
hazelnut spread!!!! If you don't have it, you can just use any chocolate - flavoured spread or Nutella but consider getting it if you can, it's really good!)
3/4 cup of smooth
nut or seed
butter (almond,
hazelnut, sunflower, or peanut
butter) 1/4 cup + 2 tablespoons of maple syrup 3/4 cup of unsweetened apple sauce 2 teaspoons of vanilla extract 1/2 cup (1 bar) of 70 % dark (dairy - free) chocolate, broken up
into chunks 1/2 cup of unsweetened cocoa powder 3 tablespoons of coconut flour 3/4 teaspoon of baking soda 1/2 teaspoon of sea salt 3 tablespoons of
nuts or seeds (I used a mixture of almonds, and added some coconut flakes) METHOD
Whip up
nut butter — this uses
hazelnuts, but you can substitute your favorite
nut — to swirl
into egg white meringues for a light dessert that can keep a few days in an airtight container.
The cookies are broken down
into coconut - based cookies (eg, Coconut Macadamia Shortbread, Lemon Poppyseed Coconut Cream Cookies), cacao - based cookies (eg, Pecan Fudge Caramel Bites, Chocolate Thumbprint Cookies and Chocolate - Topped Crunchy Peanut Cookie Bars),
nut - based cookies (eg,
Hazelnut Sugar Cookies, Salted Ginger Chewies and Jungle Buckeyes), seed - based cookies (eg, Ayurvedic Sesame Treats, Pumpkin Seed Spumoni), raw
butter based cookies (eg, Raw Butter Snickerdoodles), Fruit - Based Cookies (eg, Wild Berry Jam Linzer Cookies) and Frostings (eg, White and Dark Chocolate Frost
butter based cookies (eg, Raw
Butter Snickerdoodles), Fruit - Based Cookies (eg, Wild Berry Jam Linzer Cookies) and Frostings (eg, White and Dark Chocolate Frost
Butter Snickerdoodles), Fruit - Based Cookies (eg, Wild Berry Jam Linzer Cookies) and Frostings (eg, White and Dark Chocolate Frostings).
3/4 cup of smooth
nut or seed
butter (almond,
hazelnut, sunflower, or peanut
butter) 1/4 cup + 2 tablespoons of maple syrup 3/4 cup of unsweetened apple sauce 2 teaspoons of vanilla extract 1/2 cup (1 bar) of 70 % dark (dairy - free) chocolate, broken up
into chunks 1/2 cup of unsweetened cocoa powder 3 tablespoons of coconut flour 3/4 teaspoon of baking soda 1/2 teaspoon of sea salt 3 tablespoons of
nuts or seeds (I used a mixture of almonds, and added some coconut flakes) METHOD