Chocolate hazelnut spread
What can I say. This chocolate hazelnut spread is simply amazing. Chocolatey, creamy, luxurious and completely delicious. Very more-ish.
This recipe was inspired by two recipes: Hemsey & Hemsley’s BBtella (http://www.hemsleyandhemsley.com/good-simple-2/and Unconventional Bakers hazelnut-chocolate-spred (http://www.unconventionalbaker.com/recipes/dairy-free-espresso-chocolate-hazelnut-nutella-chocolate-cake-frosting-or-spread/).
Using black beans as a base for a chocolate spread rather than just nuts is pure genius. This simple trick decreases calories while adding a nutrient boost. Oh yes. I also love the idea of using whole dates to sweeten the spread. The less processed the ingredients are, the better!
The result is so so good and definitely deserves to be called a superfood. Black beans, pure cacao and hazelnuts are full of lovely nutrients that can help protect us from evils such as cancer and cardio-vascular disease. Dig in, I say!
I love to smother this stuff on bananas or oat cakes. The husband likes it on fresh bread. It also makes a great frosting for cake by the way! I just baked Deliciously Ella’s chocolate ganache cake (http://www.telegraph.co.uk/food-and-drink/chocolate-recipes/deliciously-ellas-chocolate-ganache-cake/) and this spread was used as the frosting. Deeeeelish!
- protein and fibre keep hunger at bay and regulate blood sugar levels
- Phytonutrients protect us from diseases such as cardio-vascular disease and cancer
- pure cacao can boost serotonin levels making us feel good
- the antioxidants it contains have also been shown to help protect our cells from oxidative damage, which in turn protects our youthful looks
So, without much further ado here’s the recipe!
- 300g black beans, cooked
- 100g dates, soaked and drained
- 100g hazelnut butter
- 6TBS pure cocoa powder
- pinch of sea salt
- Put all ingredients into a high speed blender and blitz until creamy!