My Friend posted this on Facebook and I can't wait to try it! It comes from a site I have been looking at lately. I have been trying (except over Christmas, with all the baked goods and homemade chocolates we received and/or made) to find cleaner eating solutions whenever possible. Skinnyms.com is a site worth checking out.
Yields: 15 | Serving size: 1 tablespoon | Calories: 57 | Previous Points: 1 Points Plus: 2 | Total Fat: 5 g | Saturated Fats: 2 g | Trans Fats: 0 g | Cholesterol: 0 mg |Sodium: 21 mg | Carbohydrates: 4 g | Dietary fiber: 1 g | Sugars: 3 g | Protein: 1 g
Ingredients
• 1 cup hazelnuts, skinned
• 3/4 cup chocolate chips (for gluten and dairy free try Enjoy Life Brand and for no added refined sugar try SunSpire Bittersweet chips...grain sweetened)
• 3/4 cup lite coconut milk, canned (almond or regular milk will work)
• 1 1/2 tablespoons mild honey
• Pinch of Kosher or sea salt
Directions
Preheat oven to 350 degrees. Evenly spread hazelnuts on a cookie sheet and roast approximately 15 minutes. Remove and allow to cool at room temperature. Remove skins by placing hazelnuts in a kitchen towel and rubbing until the skins fall off.
In a medium saucepan, add chocolate chips, milk, honey and salt, turn to low heat and heat until chips are completely melted. Remove from heat and allow to cool slightly while preparing hazelnuts.
Add hazelnuts to a food processor and pulse until a butter like consistency...about 5 minutes. The nuts will have a slightly grainy consistency and that's okay, a little is fine. Add chocolate mixture to food processor and pulse until well combined with hazelnut butter.
Add nutella to a glass container, allow to cool completely, cover and refrigerate. Nutella will thicken after being refrigerated. This recipe makes approximately one pint.
NOTE: The fats in this recipe are healthy fats which come from the hazelnuts and coconut milk...both are superfoods that are packed with health benefits.
Keep on that Journey folks!
Yields: 15 | Serving size: 1 tablespoon | Calories: 57 | Previous Points: 1 Points Plus: 2 | Total Fat: 5 g | Saturated Fats: 2 g | Trans Fats: 0 g | Cholesterol: 0 mg |Sodium: 21 mg | Carbohydrates: 4 g | Dietary fiber: 1 g | Sugars: 3 g | Protein: 1 g
Ingredients
• 1 cup hazelnuts, skinned
• 3/4 cup chocolate chips (for gluten and dairy free try Enjoy Life Brand and for no added refined sugar try SunSpire Bittersweet chips...grain sweetened)
• 3/4 cup lite coconut milk, canned (almond or regular milk will work)
• 1 1/2 tablespoons mild honey
• Pinch of Kosher or sea salt
Directions
Preheat oven to 350 degrees. Evenly spread hazelnuts on a cookie sheet and roast approximately 15 minutes. Remove and allow to cool at room temperature. Remove skins by placing hazelnuts in a kitchen towel and rubbing until the skins fall off.
In a medium saucepan, add chocolate chips, milk, honey and salt, turn to low heat and heat until chips are completely melted. Remove from heat and allow to cool slightly while preparing hazelnuts.
Add hazelnuts to a food processor and pulse until a butter like consistency...about 5 minutes. The nuts will have a slightly grainy consistency and that's okay, a little is fine. Add chocolate mixture to food processor and pulse until well combined with hazelnut butter.
Add nutella to a glass container, allow to cool completely, cover and refrigerate. Nutella will thicken after being refrigerated. This recipe makes approximately one pint.
NOTE: The fats in this recipe are healthy fats which come from the hazelnuts and coconut milk...both are superfoods that are packed with health benefits.
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Okay…the above recipe is from the site mentioned above. My question to you is…where can I buy hazelnuts? Not at the typical grocery stores… ;( No, seriously…need some hazelnut finding pointers. =}Keep on that Journey folks!
Looks yummy! Can't wait to make some!
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