It’s been a while folks.
Like a long long LONG while.
In between things like moving, training for Half Ironman, working and all the other “stuff” happening around here, this poor little blog of ours got real quiet…
Shit happens and of course by shit we mean just plain old LIFE happens.
We won’t lie, there hasn’t been much creativity in the kitchen as we would have liked this summer. We find ourselves making the same batch of Spicy Pineapple Chili over and over (and over) again because of convenience.
When we do try our hand at something new (like Paleo “Nutella”) we might forget to take pictures or actually take pictures and promise a blog post only to find ourselves giving the laptop the middle finger because we’d rather sit on our new front lawn and drink a beer than tap tap tap away on the keyboard.
But things are rather quiet (finally!) around the Martin/Dowe household so there has been an inkling to sit down and tap tap tap this Paleo “Nutella” recipe because let’s face it, who doesn’t like to eat Nutella? We’re not “OMG GET IN MY FACE” goo goo over it but it definitely hits the sweet tooth when necessary. Also we find we appreciate it more (and by appreciate we mean we’re not going to go to the store and buy a plastic tub from Costco) when we take the time to make it at home. More work + more time to make = we make that shit last!
Not sure what the rest of the summer looks like for theHDD. Mimi has decided to return to Lean Eating for the next 365 days (that’s right folks, talk about commitment to your health). We’re both super excited to see what kind of ass kicking she’ll be doing and over the course of the next month or so food foundations may be getting switched up to better fit her needs.
Don’t worry though; The Healthy Dynamic Duo is always in the kitchen making good food that’s good for you and as always wanting to share it with anyone who visits our little blog.
- 1 Cup Hazelnuts (skin removed)
- 1 Heaping Tbsp Cocoa Powder (unsweetened)
- 1/4 Cup Coconut Milk (Full Fat)
- 1 Tsp vanilla Extract
- 1 – 2 Maple Syrup (depending on taste)
Preheat oven to 350F
You will want to roast your hazelnuts. As you can see by the picture above and below the skins are still attached. Toss them in a container with a lid (either before or after roasting) and give them a good shake to remove as much skin as possible. We left what was still attached so no need to get all crazy about removing every piece of skin.
* See the almonds in the back? We were “two birds/one stone” that morning and made Almond Butter too!
Roast these delicious little nuggets of goodness for about 10 minutes or so. Throw into food processor and begin the break down process:
This really is the most time consuming part. Hazelnuts don’t break down as easily as almonds and because you’re using a smaller amount (we tend to make quadruple the amount of almond butter than “Nutella” there is a lot of a) stopping b) scraping the sides c) repeat happening. See; more work means you make that shit last when it’s all done!
As a side note; Hazelnut butter is pretty freaking amazing…slap that goodness on a banana and we might have an “OMG GET IN MY FACE” problem.
Once you have the nut butter consistency add cocoa, coconut milk and vanilla and pulse until mixed thoroughly.
Once mixed you can go ahead and add the desired amount of maple syrup to sweeten it up to your liking. We only used one tablespoon because we’re more “dark” chocolate people than “milk” chocolate people. Start with one tablespoon and give it a little taste. You might find you prefer it to be not as sweet as the store bought kind…
~Now that’s good eatin’ Folks!