Happy Thankful Thursday!
Sometimes gratitude shows up in the form of comfort, rich, nutty and oh-so-satisfying. Hazelnuts may be small, but they carry a flavor so distinctive that it turns chocolate into magic.
Beyond their irresistible taste, hazelnuts are packed with heart-healthy fats, vitamin E, antioxidants and minerals that nourish your body and mind.
Here’s something to really be grateful for, a simple, plant-based way to enjoy the classic hazelnut-chocolate pairing without dairy or oils.
Easy Plant-based “Nutella” Recipe
Ingredients:
- 2 cups shelled raw hazelnuts
- 3–4 tbsp maple syrup (or date syrup)
- 1/3 cup unsweetened cocoa powder
- 1/2 cup plant-based milk (add more for creaminess)
- 1 tsp vanilla extract
- Pinch of sea salt
Instructions:
- Roast hazelnuts at 350°F (175°C) for 10–12 minutes until skins crack.
- Rub hazelnuts in a towel to remove most skins.
- Blend them in a food processor until smooth and creamy.
- Add cocoa, maple syrup, vanilla, milk and salt. Blend again until silky.
Store in a jar in the fridge and spread joy on toast, fruit or straight from the spoon.
On this Thankful Thursday, let’s appreciate hazelnuts, tiny powerhouses of flavor that remind us gratitude can be delicious.
With nutty gratitude & joy.
I started out over 10 years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
