I’m always looking for new recipes to use in my Blendtec – this one has to be on of my favs!
This was so delicious, the whole batch lasted a total of 2 days in our fridge 🙂
3 cups hazelnuts
4 tbsp cocoa powder
1/4 – 1/2 cup coconut sugar or honey
pinch of salt
1. Preheat the oven to 350°F (176°C) and place the hazelnuts on a rimmed baking sheet. There should only be a single layer. Use more baking sheets, if necessary.
2. Roast the nuts for 15 minutes, stirring after every 5 minutes. The hazelnuts will be fragrant when ready and the skins will start to crack.
3. Place the nuts in the centre of a spread-out clean kitchen towel. Bundle it up and then rub the nuts together to remove the skin. This should remove about half of the skin and that’s enough. The nuts should still be warm but not super hot at this point. If they are hot, wait for a few minutes, until they’re just warm, before placing in the food processor. Also be sure not to let the nuts cool down completely – it’ll process quicker if the nuts are still warm.
4. Transfer the roasted nuts to the Blendtec or food processor and process until it’s very creamy like peanut butter. It’ll depend on what your using, but it takes about 30 seconds to 1 minute in the Blendtec.
5. Add the rest of the ingredients and mix again.
6. Spoon the butter into a glass jar and refrigerate for up to 2 months (if it lasts that long).
Courtesy of Texanerin Baking
O man, this one is soooooo good! I basically make it more than I care to share. It is my go to “people coming over, o no, I need to make a quick dessert!” or “I want something amazing and sweet and not so unhealthy to eat”.
This hits the spot every time.
1.5 cups rice flour
3/4 cups coconut sugar
1 tsp baking soda
pinch of salt
1 tsp vanilla
3 eggs (or 3 tbsp chia combined with 3 tbsp water)
1 stick butter softened (or vegan butter like earth balance)
3 very ripe bananas, mashed
2 handful chocolate chips or cocoa nibs
handful of walnuts (optional)
handful of shredded coconut (optional)
1. Heat oven to 350 Degrees F
2. Mix dry ingredients in a bowl
3. Mix wet ingredients in another bowl
4. Mix dry and wet ingredients together
5. Pour into greased and floured bread baking pan
6. Sprinkle 1 handful of chocolate chips and shredded coconut on batter in pan and swirl with a knife (if using)
7. Add remaining chocolate chips and coconut on top
8. Bake at 350 Degree for 45-50 ( tin pan) 50-55(glass pan) minutes. My oven bakes for 46 minutes in a tin pan.
9. Optional: to make into a cake, you can add chocolate icing
Adapted from Coconuts and Cardamom