Paleo-Tella = Awesome. No, really. I mean it.
Like a chocolate hazelnut spread that is secretly good for you and that is so awesome it makes your day brighter. Creamy, delicious and without loads of sugar, oils or other stuff with shady/unpronounceable names.
Backing up for a minute: Why is still this cold outside? Why there’s another winter storm hitting the East Coast? Why do I still have the flu?
No seriously, why the flu is so bad this year?
We’re like 4 days away from the first day of spring and I’m blowing my nose like it’s going out of style. Why?????
Also please add this to the list of things you don’t know about me. When I get sick I go from being this tough triathlete, to a whiny child who dies at the first sight of sniffles.
I get super cranky and can’t do anything. I lounge around the couch/bed all day and complain non-stop.
I’m the worst, like no one can stand me. Not even myself. Really, I get so annoyed with myself.
I’m hot, I’m cold, I have to go to the bathroom, I’m hungry but I don’t know what I should eat.
Frankly, what a bore...
Then I get the weirdest cravings.
The other day I wanted (in no particular order): Sour patch kids, sour brite crawlers, sour watermelons, sour Skittles (what’s up with sour candies btw?), Butterfingers, Reese’s PB cups and Nutella.
Weird. Stuff I never crave, let alone eat. But there you have it.
Anyhoo, I managed to get a hang of things by making this awesome Paleo-tella.
The homemade variety always trumps processed food found on store shelves for me.
There’s always a way to create the same flavors using healthy ingredients.
I’ve made several chocolate-hazelnut spreads, but none of them really wowed me.
This is by far my favorite recipe. It’s a tad less creamy than store-bought spreads but packs so much flavor you’re going to fall in love with it. Just like I did.
Paleo-tella (Chocolate Hazelnut Spread) Print this recipe!
Makes about 1 cup (16 tablespoons)
1 cup / 4.8 oz / 137 gr raw hazelnuts
¼ cup / 1.1 oz / 32 gr cocoa powder (I used Healthworks)
2 tablespoons extra virgin coconut oil (or butter or ghee)
½ cup / 120 ml almond milk (or other milk or your choice)
2 tablespoons raw coconut palm sugar (I used Madhava)
½ teaspoon vanilla extract
Preheat oven to 350°F (175°C).
Spread hazelnuts on a baking sheet and roast in the oven for 10 minutes, stirring once.
Remove from the oven and let cool for a couple of minutes.
Pour them in a clean kitchen towel, close into a bundle and give an energetic massage, this will (partially) skin the hazelnuts.
Transfer hazelnuts to a food processor and process for about 3 minutes, until a buttery paste forms.
Add all other ingredients and process until nice and smooth, about 8 to 10 minutes.
Every 2 minutes, stop the food processor and scrape the side with a spatula. It is also a good idea to give your a food processor a break every now and then.
Taste for sweetness and adjust to your liking.
Transfer to a Mason glass jar (or other airtight container) and keep in the fridge.
1 tablespoon yields 76 calories, 7.1 grams of fat, 3 grams of carbs and 1.5 grams of protein.