You've go to try this healthy twist on the guilty pleasure of Nutella! (You’ll notice this recipe calls for slow-roasted nuts, and you can read more here about why.)
You can easily have it with fresh organic berries, as this recipe suggests. It's also delicious as a topping for a toasted gluten-free English muffin or stirred into your favorite protein shake.
Be sure you bring along all the other goodies in the Star-Gazing Party menu, too, for a beautiful meal under the stars: Taj’s Chicken Tenders with BBQ Sauce, Kale Chips with Cumin and Sea Salt, and Spiced Sweet Potato Fries.
Berries with Cacao-Nut Butter Spread
August 21, 2016
You're going to love this healthy take on Nutella! It's got plenty of protein and brain-boosting omega-3s and none of the sugar or guilt. (Don't forget to leave time to slow-roast your nuts beforehand.)
- Prep: 10 mins
- Cook: 8 hrs
- Yields: 3/4 cup
1To Slow-Roast Almonds and Pecans: Place 1/2 cup each raw almonds and pecans and 1/2 teaspoon sea salt in a medium bowl, and add enough water to cover by 3 inches. Soak overnight at room temperature, then drain the nuts. Spread them on a rimmed baking sheet and bake at 140F for 8 hours. Let cool completely before making nut butter.
2Combine all ingredients in the bowl of a food processor and process to form a smooth paste, stopping occasionally to scrape down the sides of the bowl with a rubber spatula.
3Serve with fresh berries to dip. To store, refrigerate in airtight container for up to 3 weeks. Allow to soften slightly at room temperature before serving.
This recipe is part of the Star-Gazing Party menu, with Taj's Chicken Tenders & BBQ Sauce, Kale Chips with Cumin and Sea Salt, Spiced Sweet Potato Fries, and Berries with Cacao-Nut Butter Spread. Check out the Star-Gazing Party Menu and Guide for links to all the recipes, plus more handy tips and activities for a wonderful picnic dinner under the stars!
Originally published in The Virgin Diet Cookbook, Grand Central Life & Style, 2014
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