Lorna Jane's Healthy Indulgences

Playing Healthy Chocolate Hazelnut Indulgences

 

 

Chocolate Hazelnut Spread 

Ingredients 

  • 1 cup hazelnuts
  • 3 tablespoons cacao
  • 3 tablespoons coconut syrup or maple syrup
  • 3 tablespoons coconut oil
  • ½ cup water
  • ¼ teaspoon Himalayan salt

Instructions

  1. Preheat over 180C (356F) and line a baking tray. Place hazelnuts on tray and rest for 8 minutes. 
  2. Place in the centre of a clean tea towel and make a bundle around nuts, then rub on a benchtop to remove hazelnut skins. 
  3. Place skinned hazelnuts into food processor and blend for 3 minutes or until a paste has formed. 
  4. Add in cacao, coconut syrup, coconut oil and blend to combine. 
  5. Add in water and salt and blend to for a smooth paste. Refrigerate until required. 
  6. Remove from refrigerator 10 minutes before required to allow paste to soften. Store this in your refrigerator for 1 week.

 

 

Hazelnut Crunch Fudge 

Ingredients

  • 1 cup choc hazelnut spread (see previous recipe)
  • 1 cup shredded coconut
  • ½ cup chopped hazelnut

Instructions

  1. Place hazelnut spread and coconut in food processor and blend until smooth. 
  2. Line a 10cm x 15cm plastic container with baking paper. Pour in fudge, and spread out evenly. Pour over extra hazelnuts and press into mixture. 
  3. Place in freezer to chill. 
  4. Once chilled, remove from tray and cut into 12 pieces. 
  5. Keep these in the fridge until you are ready to eat. Store in your refrigerator for 1 week.

 

 

Sweet & Spicy Peanut Butter (N)Ice Cream

Ingredients

  • 2 frozen banana, peeled and chopped
  • ¼ cup peanut butter
  • ½ cup coconut water
  • 1 teaspoon maple syrup
  • 1/8 teaspoon cayenne pepper
  • Pinch salt

Instructions

  1. Place all ingredients in blender and process until smooth. 
  2. Top with your favorite chopped nuts and an extra sprinkle of cayenne pepper. 
  3. Serve immediately.

All recipes courtesy of Lorna Jane.