There “one of a kinds” and then there is my niece Noelle AKA “Nugget”!!! She is the baby of the family and no one can quite compare to her level of comedic timing and imagination. She is so full of life, joy and kindness, and I simply adore her! She is turning 6 today and I am sitting here wondering where the time has gone. Nugget loves her sweets and she LOVES her Nutella. I have been thinking about this recipe for awhile. I wanted to create something she could enjoy but at the same time make this treat a little healthier for her! Coconut oil provides a healthy oil and the maple syrup provides a sweetness to replace process sugar. Happy Birthday to you Noelle! Gotta go build my bug costume because only you would require everyone be dressed as a bug for you virtual ZOOM party!
Supplies:
Ingredients:
- 3 cups raw hazelnuts
- 1/4 cup + 1/4 cup water
- 1.5 cup 100% cacoa nibs
- 1 cup maple syrup
- 3 tablespoons 100% cacoa powder
- 2 tablespoons vanilla extract
- 1.5 tablespoon coconut oil
Instructions:
- Preheat oven to 400ºF.
- Spread hazelnuts on a baking sheet in a single layer and bake for 10 minutes until they are golden brown.
- While the hazelnuts are cooking, place the cacoa nibs in a microwave safe bowl and microwave on low for 10-15 minutes. Set aside to cool.
- When hazelnuts are done, remove hazelnuts from oven and allow to cool.
- Once the hazelnuts are cooled, transfer hazelnuts to a food processor or Vitamix.
- Add 1/4 cup of water.
- Process until a paste forms. You can add more water if needed.
- Once a paste forms, add in the maple syrup, cacoa, coconut oil, vanilla and another 1/4 cup of water to the food processor or Vitamix and process until smooth.
- Add cooled cocoa and blend until smooth and creamy.
ENJOY!!!