My Favourite Breakfast Cookie and a Trip to Alberta

It has been a crazy month, full of exploring and self discovery. I traveled to Alberta, Canada and visited family. But I also hiked my first mountain, went camping and saw some breath taking views. Like this one…
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The mountains are absolutely breath taking and the water in more clear than I have ever seen. I felt so lucky to have visited Banff, Lake Louise, Calgary, Edmonton and, my personal favourite, Jasper. This country I live in is so large! Traveling to the opposite coast was a culture shock and there were completely different landscapes to explore.
Going away for an extended period of time always makes me grateful to come back. I was happy to share all my adventures with my friends and family, but it hasn’t even been a week and I already can’t wait to travel again!
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When on this trip I found trying to find vegan and gluten-free food options almost impossible. A lot of restaurants were not able to accommodate either of my needs. This at first was frustrating and a bit annoying, but then I realized that I like my own food best anyways! These breakfast cookies were one of my favourite snacks I brought on the trails with me. They might not look like much put they are packed with healthy, wholesome ingredients that will keep your energy up and your tummy satisfied!
Vegan Breakfast Cookies
And of course whenever in doubt pack lots of bananas! Bananas and other fresh and in season fruit were life savers. I was never worried if we could not find a place where I could eat.
Bananas
So, whether you are hiking a mountain or just going be late for work and have no time to make a meal, try these cookies out!
My Favourite Breakfast Cookies
Makes 12-14 cookies
Ingredients
3 medium bananas
21/2 cup oats
1/2 tbsp cinnamon
1 tsp vanilla extract
1/4 cup seeds, dried cranberries, coconut flakes, chocolate chip
2 T natural peanut butter
3 T flax meal
1 tbsp hemp seeds
pinch of salt
Instructions
  1. Preheat oven to 350º and line a cookie sheet with parchment paper.
  2. in a medium bowl, mash bananas. Then add vanilla and peanut butter. Set aside.
  3. Using a blender or food processor grind the oats into a rough flour. I used a magic bullet. Don’t over process.
  4. In a large bowl add all the dry ingredients. Once combined pour in the banana mixture and fold until the mixture is sticky and well combined.
  5. Create large balls of cookie dough using your hands and then press them down slightly. The will make a nice thick, hearty cookie.
  6. Put it the oven for 15-20 minutes or until firm to the touch.
  7. Place on a cooling rack for at least 10 minutes and then enjoy!

My New Root Cookbook Review and Matcha Green-ola Bars

I am officially in love with this cookbook. I had read reviews of Sarah Britton’s book, My New Roots, before and was intrigued. So, I went to a local bookstore and scanned through her recipes. First of all, the pictures are beautiful and bright. Then I realized she breaks her recipes into seasons as opposed to “breakfast”, “dinner”, “dessert”, etc, which I think is a really cool idea. The book is hardcover so it’s a little more durable in my kitchen… things can get pretty messy!

My New Root's Granola Bars

Once I started making her recipes it didn’t take me long to realize this lady loves food! The taste combinations are incredible. She doesn’t stick to making “safe” choices. Instead, she really chooses to think outside the box.

Her cookbook is not vegan or gluten-free, it is vegetarian and healthy. At the top of each page it indicates if the recipe requires setting or soaking, if it’s gluten-free and if it’s vegan. I still find I can make most recipes, although sometimes I need to make small substitutions.

Sarah Britton's Matcha Bars

I decided to take a peak at her website since I love the book so much. I made her Matcha Green Granola Bars which ended up being my favourite thing I’ve made of hers yet! They are so tasty! I call them “Green-ola Bars” because I think it’s hilarious!

I wouldn’t change a thing. The recipe is perfect the way it is. I used quinoa puffs, dried cranberries, figs and dates. And I used a bit of sunflower butter because I ran out of tahini!

Overall, I give this cookbook a huge thumbs up! I think Sarah is incredibly talented and really inspirational! Making the world a better place one delicious recipe at a time!

My New Roots Granola Bars

Chocolate Protein Bliss Balls

Raw Chocolate Bliss Balls

In the summer I tend to cook and bake less. I don’t want to be stuck in the kitchen for hours with no air conditioning to cool me down. Plus, I want to enjoy that beautiful sunshine! Living on  a coast, we get a lot of rain. I mean a lot. So, when that pretty little sun peaks through the clouds all I want to do is stay outside all day!

Chocolate Bliss Balls

Which brings be to these delicious and incredibly filling bliss balls. I want to say I love stuffing my face with them, but honestly, they are so filling I can only handle eating one in a sitting. They are packed with natural protein from nuts and seeds. I would choose these blissful bites over a slab of meat any day

My favourite time to eat them is after a morning workout. When I go to the gym early in the morning I usually don’t eat before hand. I always listen to my body. Somedays I wake up ravenous and I just feel like I need to eat immediately. But, usually my body needs a little time to wakeup before ingesting solid foods. Well, what better way to wake it up than with plenty of water and exercise?

Chocolate Bliss Balls! Perfect for a post workout snack :)

That being said, after a workout it is easy to grab the first thing that is around. It can lead to making bad eating choices after putting in all that effort at the gym. That is why these little guys are so handy. You can just pop one in your purse or backpack. When you get a craving have a guilt-free snack that is actually satisfying and keeps you full!

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Raw Chocolate Protein Bliss Balls
Print Recipe
Don't have all the ingredients? No need to fret! One of the many wonderful things about raw treats is that ingredients can easily be changed. Nut allergy? Use all seeds instead of nuts. Experiment with that you have on hand. Medjool dates are often expensive. Try using cooking dates. Just soak them in water overnight before using them, you might need to use a little coconut oil for binding though.
Servings Prep Time
10-15 Balls 10 minutes
Servings Prep Time
10-15 Balls 10 minutes
Raw Chocolate Protein Bliss Balls
Print Recipe
Don't have all the ingredients? No need to fret! One of the many wonderful things about raw treats is that ingredients can easily be changed. Nut allergy? Use all seeds instead of nuts. Experiment with that you have on hand. Medjool dates are often expensive. Try using cooking dates. Just soak them in water overnight before using them, you might need to use a little coconut oil for binding though.
Servings Prep Time
10-15 Balls 10 minutes
Servings Prep Time
10-15 Balls 10 minutes
Ingredients
Servings: Balls
Recipe Notes
  1. Soak your buckwheat groats for about a half hour before making balls. This will soften them slightly and then rinse.
  2. Put all ingredients (excluding those for coating) into you food processor.
  3. Blend until a dough-like consistency. You should be able to pack to dough to form balls easily. Use more dates or 1 tbsp of coconut if needed.
  4. Form balls and dip to coat them with whatever you like. My favourite is cinnamon! Leave in the fridge for up to a week. Makes about 13 balls depending on size.

*Idea: You can also make them into the shape of granola bars if you prefer. Leave in the freezer to set overnight.

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One Bowl Granola Cookies (gluten-free, nut-free and vegan)

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I am currently going though a transitional period in my life. My work and living situation have changed and I feel overwhelmed by it all. I had been doing so well with not having many dissociative spells, but lately my symptoms have resurfaced and it’s discouraging.

Granola CookieThese past two years I have been going from doctor to doctor. Now, for the first time in over a year, I find myself without a doctor to confide in. It has always been a struggle to find a doctor who will treat me due to my strange symptoms.

I have Dissociative Identity Disorder and sometimes the symptoms can be scary. The last couple of days I have experienced memory loss, fainting spells and disappearing spans of time that only seem like minutes, but are actually hours. I wish I could say that there’s a magic formula that makes my symptoms go away, but unfortunately, it is never that easy. Maintaining a healthy lifestyle helps, but finding things I get a lot of enjoyment out of helps as well.

tea and cookies

This is why lately I have been cooking and baking up a storm, trying to discover fun, new, allergy-friendly, plant-based recipes! This was one of my successes. I love soft cookies! There’s something about a pot of my favourite tea and a plate of warm cookies that always makes me feel better. That was the inspiration for these lovely, moist creations.

This is such a versatile cookie recipe and I use it as a base for all my favourites. Use any combination of dried fruit and seeds you like! I had to add a little chocolate.. I couldn’t resist.

One Bowl Granola Cookies
Print Recipe
These are my new favourite cookies! Make them and try to share a couple! **A quick note on oat flour, just place rolled oats in your food processor or blender and grind into flour.**
Servings Prep Time
12-14 cookies 15 minutes
Cook Time
14 minutes
Servings Prep Time
12-14 cookies 15 minutes
Cook Time
14 minutes
One Bowl Granola Cookies
Print Recipe
These are my new favourite cookies! Make them and try to share a couple! **A quick note on oat flour, just place rolled oats in your food processor or blender and grind into flour.**
Servings Prep Time
12-14 cookies 15 minutes
Cook Time
14 minutes
Servings Prep Time
12-14 cookies 15 minutes
Cook Time
14 minutes
Ingredients
Servings: cookies
Recipe Notes

1. Preheat the oven to 350 Fº.

2. In a medium-large bowl, make the flax egg by whisking 3 tbsp of water and flax meal together. Set aside for five minutes.

3. Once flax meal has an egg-like consistency, whisk in the coconut oil, sunflower butter and sugar until well combined. Whisk in the oat flour, baking powder and baking soda one by one to avoid lumps. (There's nothing worse than taking a bite of a cookie and tasting baking soda!) Get your whole arm into it! The consistency should be quite thick.

4. Add your seeds, berries and chocolate chips. Fold them in using a spatula. Try not to add any milk. If you find your mixture is dry, add a teaspoon of coconut oil or sunflower butter. Using milk will give you a crunchy and flat cookie.

5. Line a baking sheet with parchment paper and roll your cookie dough into balls. This recipe should make 12-14 balls. Don't make them too big or they won’t bake.

6. Bake for 12-14 minutes and then remove from the oven. They will still be very soft. Don’t touch them, just allow them to cool on the baking sheet for 10-15 minutes. This is just enough time to make yourself a pot of tea! Enjoy!

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Easy Vegan Apple & Pear Crumble (Grain-free Option)

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Happy Mothers Day to all the wonderful mothers out there! Hopefully you got to spend some of the day with your family. It can be so hard when the people you love are spread across a country, or even different countries.

I really felt that way this year. My sister just had beautiful baby and I wished I could have celebrated today with her. Unfortunately, Canada is a very big country and it was impossible to see her. All the same, I am so happy for her and her husband’s new family addition. I know he is loved greatly.

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This Mothers Day I went to brunch with my mom, gave her some beautiful tulips and then we took a walk around a very scenic part of Nova Scotia. The look-offs around the water are so incredible, it makes me incredibly thankful to live in a place where I am so close to nature. These beautiful, historic hiking trails are in our backyard and it’s so easy to take them for granted.

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Apple crumble is one of my favourite desserts of all time. I love everything about it! The crunch and the soft, warm apples and (of course!) who doesn’t LOVE pairing any dessert with ice cream! This ice cream is just bananas blended with a bit of almond milk and vanilla powder. So simple and so delicious.

I wanted to give a twist to my normal variation which is why I also added pear, coconut and cardamom. My biggest goal for this dessert was to use as little sugar as possible. How could I make it sweet without going overboard on the sugar? Medjool dates were the answer! (Aren’t Medjool dates always the answer though?)

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Try this recipe out and don’t be scared to experiment! Apple crumble is so versatile. The possiblities are endless. Let me know what you think by commenting below and thank you for visiting my site!

Ingredients

serves 8-10

Filling:

  • 2 Bartlet pears, 2 jazz apples (about 2 pounds)
  • 34 large Medjool dates or 1/2 cup raisins
  • 1/4 tsp ground cardamom (optional)
  • 1/2 tsp cinnamon
  • 2 tbsp sucanat
  • 4 tbsp maple syrup
  • 1 tbsp coconut oil, melted
  • tbsp lemon juice
  • 1 tbsp maca powder (optional)
  • 1/2 tsp vanilla powder

Crumble:

  • 1 cup gluten free oats
  • 1/2 cup almond meal
  • 1/2 cup almonds, chopped
  • 3 tbsp of coconut flakes
  • 2 tbsp maple syrup
  • 1/4 tsp vanilla extract (optional)
  • pinch of salt

Directions

  1. Preheat oven to 400º F.
  2. In a large bowl, combine all the ingredients for the filling. Mix well until apples and pears are evenly coated.
  3. Pour mixture into casserole dish and set aside.
  4. In the same bowl used for the filling, put in all of the ingredients to make the crumble topping. Mix well until evenly coated.
  5. Pour mixture on top of the filling. Take a piece of aluminum foil and cover the casserole dish. Poke a few air holes and place on the middle rack of your oven.
  6. Allow to cook for about 30 minutes covered and then cook uncovered for 15 minutes more until crisp on the top.
  7. Enjoy hot or leave to cool and put in the fridge. Will keep up to 5 days in the fridge.

Note: For a paleo or grain free option, omit the oats and add an extra 1/2 cup of chopped almonds and 1/2 cup of almond meal. It’s still equally as satisfying!

Raw Mint Chocolate Chip Nice Cream!

Raw Mint Chocolate Nice Cream! Vegan, gluten free, paleo and AMAZING!!

Holy cow! Well, actually no cow just bananas. I am eating this as I write a post about it. It’s just so good! My new favourite ice cream.

My favourite ice cream as a kid was mint chocolate chip… well, that, and pistachio gelato. (spoiler alert for another recipe) Funny thing is I didn’t like chocolate. I use to eat the ice cream and spit out the chocolate chips! I found it incredibly amusing. I thought that is what baseball players or hockey players were spitting out during their games… not that I am really into sports but it made me feel cool.
Raw Mint Chocolate Nice Cream! Vegan, gluten free, paleo and AMAZING!!

I can promise you that I am not spitting out these delicious cacao nibs. They add the perfect amount of crunch to this creamy ‘ice cream’.

And it is so incredibly healthy! Only 5 ingredients! Yup, AND no artificial dyes to make it green. The green colour comes from my trusty little friend spirulina powder. It is an algae that is an incredibly potent source of nutrients including: protein, antioxidants and B-vitamins. Look it up it is really interesting stuff!

Raw Mint Chocolate Nice Cream! Vegan, gluten free, paleo and AMAZING!!

Raw Mint Chocolate Chip Nice Cream!

serves 1-2

Ingredients

  • 2 cups frozen banana
  • 1/4-1/2 tsp spirulina powder
  • 2 drops peppermint extract
  • 3 tbsp cacao nibs or chocolate chips
  •  Preferred non-dairy milk, as needed

Directions

  1. Blend everything, excluding the cacao nibs, in a high-speed blender. Blend until smooth. Be patient, if you are not working with a really good quality blender it can take a little longer. Add as little milk as possible for a thicker consistency.
  2. Pour into a bowl and sprinkle cacao nibs on top!

Raw Mint Chocolate Nice Cream! Vegan, gluten free, paleo and AMAZING!!

The Best Peanut Butter Bars

The Best Peanut Butter Bars! No-bake, vegan, gluten-free, soy-free

Time management is so hard! You would think that you would have a mandatory class in grade school dedicated to wrapping your head around the concept. Currently, I work four jobs. On top of that, I want to: eat three, non- processed meals a day, and keep up with my acting studies, and go to the gym, and create new recipes, etc. The list goes on and on…

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It is so important that I exercise and eat right. There are no cutting corners. The only one who suffers when I don’t balance my day, is me. A little over a year ago, I had to stop working for six months. I was constantly fainting. I had memory loss and could not remember who I was or where I was going half the time. I was dissociating. Anyone who has experienced this knows how frightening it can be.

At first, I thought six months without work was torture. And, for the first little while, it was, until I changed my mindset. I had been given this time to figure out what my body needed. Go figure, it wasn’t as complicated as I thought it was. Food was the first step. Whole, plant-based foods have given me a clarity of mind I did not think possible. When I began to commit to exercise, that’s when everything fell into place. It gave me back my confidence, it gave me something obtainable to strive for and it gave me the physical energy I had lost.

The Best Peanut Butter Balls! So tasty and easy. Gluten-free, vegan, refined sugar-free, no-bake, soy-free.

It all started making sense. I have been so blessed to have been forced to take half a year to discover my limitations, but also to find my talents and passions. Now, I juggle a hectic schedule, which I love. I do things that I enjoy, daily. I am inspired almost every single day.

Today’s inspirations were these beautiful flowers. It was a sad and dreary day today, but I was walking by a flower stand and I saw these lonely flowers for half off. I just had to take pictures of the beautiful colours that reminded me that spring is here and summer is on its way!

No-bake peanut butter granola bars! Vegan, gluten-free and soy-free

I made these to have on-the-go when I don’t have time to stop and make a meal. I also have been craving something sweet and I feel far less guilty having one of these bad boys than going to the store and buying a candy bar! I find I only need a small portion to feel satisfied and full.

Have fun making these and, if they are for your kids, let them help out! Adjust flavours to taste and don’t feel like you can’t throw other dried fruit or a different nut butter in the mix. The possibilities are endless!

Ingredients

  • 1/4 cup coconut oil
  • 1/4 almonds, roughly chopped
  • 2 tbsp sesame seeds
  • 1/4 cup sunflower seeds
  • 1/4 cup pepita seeds (pumpkin seeds)
  • 4 tbsp natural peanut butter
  • 10 large, moist Medjool dates, roughly chopped
  • 1/4 cup dried cranberries
  • 1 cup rolled oats
  • 1/4 tsp cinnamon
  • 2 tbsp coconut sugar

Directions

  1. Put all the ingredients in a food processor. Mix until the mixture has a sticky consistency.
  2. Pour out onto parchment paper and roll out with a rolling pin to shape into granola bars. If making balls/truffles, simply roll a small portion of the mixture in your hand.
  3. Place in the fridge or freezer to set for about an hour.
  4. Keep them in an airtight container in the fridge and grab on-the-go! They should keep for over a week.

Note: If you don’t find the mixture binding together well, simply add more dates! Make sure they’re gooey and sticky dates. If they’re not, soak them for about an hour.

The Best Peanut Butter Balls! So tasty and easy. Gluten-free, vegan, refined sugar-free, no-bake, soy-free.

Raw Lemon Raspberry Cheesecake

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I love Easter! It always reminds me that warm weather is coming. Spring has sprung and the grass starts to grow after a seemingly endless winter. Well this year… winter still seems to be dragging on. Another snowfall today. Tomorrow we will be hit again. My patience is wearing thin…

So, to encourage Mother Nature to get in the mood of spring, I made a lemon and raspberry cheesecake! The flavours remind me of picking wild berries and drinking fresh lemon water. These are some of my favourite things about the warmer months of the year.

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I usually don’t make big cakes because I don’t want to eat them all by myself. (Although, they are tasty enough not to share.) My favourite part of making raw cake is sharing the recipes with my family and friends, because I get so excited to watch them lick their plates clean! It really is that good. This cake is the perfect consistency: creamy and rich with a crunchy chocolate drizzle. I am drooling just writing about it.

This recipe will make a 20-inch cake in a springform pan. However, feel free to make a smaller version of this recipe. Use a 9 or 10-inch pan and cut the recipe in half. This will make it more affordable.

Wow your friends with a raw cake at your next get-together! If they are anything like my friends it will be love at first bite. They will be begging you for more!

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Raw Lemon Raspberry Cheesecake

Makes a 20-inch cake

Ingredients

Crust

  • 1 cup rolled oats
  • 1 cup almonds
  • 2 heaping tbsp coconut oil, liquid form
  • 1 1/2 cups dates
Lemon Cheesecake Layer
  • 1/3 cup coconut milk
  • 1/4 cup lemon juice
  • 2 1/2 cups soaked cashews
  • 1/4 cup + 1 tbsp lemon juice
  • 2 tablespoons of maple syrup (or liquid sweetener of choice)

Raspberry Cheesecake Layer

  • 1 cup soaked cashews
  • 1/2 cup raspberries
  • 1/2 cup coconut milk
  • 1 tbsp lemon juice
  • 1 1/2 tbsp maple syrup (or liquid sweetener of choice)
  • 2 tsp vanilla
  • a dash of salt

Chocolate Drizzle

  • 1 tbsp cacao powder
  • 1 tbsp maple syrup
  • 2 tbsp coconut oil, liquid form

Directions

  1. To make crust, put almonds in the food processor and grind until they are coarsely ground. Add oats, dates and coconut oil. Blend until the ingredients make a sticky mixture that you can evenly pat down on the bottom of your springform pan. Put in fridge.
  2. Lemon layer: using a high-speed blender or food processor, blend all ingredients together until you have a smooth, creamy consistency. Evenly spread onto the crust and put back in the fridge.
  3. Raspberry layer: same as the lemon layer. Blend all ingredients together until you have a smooth, creamy consistency. Evenly spread onto lemon layer and put in the freezer overnight.
  4. Bring it out of the freezer at least 20 minutes before serving to defrost.
  5. Chocolate drizzle: whisk ingredients together.
  6. Drizzle chocolate sauce and/or raw honey on cake right before serving. Enjoy!

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Rawsome Nutella Cheesecake

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Raw desserts were what got me interested in veganism. I thought is was radical and, I have to admit, I judged without doing any research. However, I was very curious. I went to the farmers market one day and tried a raw pecan pie from this place called Fruition. I couldn’t believe what I was eating! It tasted AMAZING. Truthfully, I’d never had much of a sweet tooth. Chocolate was fine, but I would never had craved it and most sweets were just too rich. But this was a whole new experience for my taste buds! I didn’t feel sick or guilty eating it. The only thing I didn’t like was that I hadn’t tried it sooner! A new world of possibilities opened for me in that moment. I needed to buy a food processor and start a raw adventure of my own. So, here we are six months later and I can’t stop coming up with new ideas for raw desserts. If you have never tried one before, I urge you to give it a go. Find a raw dessert venue near you or try and make this recipe! Who knows! It might change your life… it certainly changed mine for the better!


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Raw Mini Nutella Cheesecakes

Makes 7 mini cheesecakes

Ingredients
Crust
  • 1 cup walnuts
  • 6 large medjool dates
Strawberry Filling
  • Your favourite strawberry jam OR my Berry Chia Jam
Nutella Cream
  • 1 cup soaked cashews (at least two hours)
  • 1/2 cup of rawtella or my homemade chocolate hazelnut spread
  • 2 tbsp melted coconut oil
  • 1/2 tsp vanilla powder
  • 1/2 cup coconut milk
  • extra maple syrup and/or cacao to taste

Directions

  1. Make the crust by putting your walnuts into your food processor and grinding them into a course flour. Add the dates. Don’t forget to take the pits out!
  2. After a minute or so of blending, the crust should be malleable. Press crust into 7 moulds of a 12-cupcake tray about 1/4 of the way up.
  3. Top the crust with a thick layer of jam and place flat in the freezer.
  4. To make the “Nutella” cream, blend soaked cashews in your high-speed blender or food processor. Add the rest of the ingredients and sweeten to taste. You might want to add a bit more cacao if you like things extra chocolaty!
  5. Fill the remaining space in the 7 cupcake moulds with the cream and allow to freeze for at least two hours. Before serving, allow them to defrost on the counter or in the fridge.

Share. Eat. Enjoy.

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Chocolate Hazelnut Spread

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I love hazelnuts!  As a kid, I remember my mother buying Nutella for my siblings and I as a treat once in a while. When I decided to make some changes to my diet, I thought it would be fun to try making a vegan version. I tried many different recipes, but was never completely satisfied. This recipe came in first place! The only downer about this hazelnut spread is that hazelnuts can be so expensive!! I live on a tight budget. I don’t have a whole lot of wiggle room to splurge on my favourite foods. My secret to getting 5 cups of hazelnuts for $4 is that after Christmas I went to the grocery store and got those bags of mixed nuts. I bought two huge bags for a fraction of the regular price! The nuts have lasted me for months! The downside is that I had to spend three whole days cracking nuts… Also, I had cuts all over my hands from the broken shells. But, it was well worth it if you ask me! Anything to save a buck ;)

Back to the recipe… I left my hazelnut spread with some lumps. I like the texture of the hazelnuts, but feel free to keep processing it until it’s as smooth as butter. I also tried a raw version, but I like the taste of the toasted hazelnuts better—it is also easier to take the bitter skin off when they are toasted. Make sure to store this in the fridge and it should keep for at least 2 weeks. Use it for desserts, as a fruit dip or just eat it with a spoon. It is just that good!

Let me know how yours comes out by leaving a comment below!

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Ingredients – Makes about 1 3/4 cups of nut butter

  • 2 cups hazelnuts
  • 2 tbsp virgin coconut oil
  • 3 tbsp maple syrup (or liquid sweetener of choice)
  • 2 tsp vanilla extract or 1 tsp vanilla powder
  • 2 1/2 tbsp cacao (if you use cocoa you will need to use more)
  • 1/4 tsp salt
  • water as needed

Directions

  1. Toast the hazelnuts on 200ºF for about 15 minutes. Once toasted, remove the skin. The skins come off easier if the nuts are still warm. Fold them into an old cloth and rub. Don’t worry about getting all the skin off. Just get as much of it as you can.
  2. After the nuts have cooled, place them in the food processor for about 1 minute until the hazelnuts have been finely ground.
  3. Add in the rest of your ingredients and continue to blend, scraping down the sides of your food processor when needed.
  4. Add water to create a thiner texture. I only needed 2 teaspoons.
  5. Process for another couple of minutes and put in a jar.

You now have your very own Nutella! Enjoy and try to share!