Growing up I loved Nutella. Now I love an even healthier hazelnut spread that is all raw and all packed with nutrients and omegas. This is one recipe I had to share immediately.
- 3 apples, peeled and chopped
- 1/2 cup ground flax meal
- 1/2 cup filtered water
- 2 tablespoons of agave
- Put the apples in the bottom of your high speed blender, then add the rest.
- Don’t use too much agave as it changes the consistency of the crepe.
- Blend until smooth.
- Spread the batter evenly onto one Teflex sheet and dehydrate at 104 for 4-6 hours.
I dehydrated this batch for about 5 hours then peeled it off the Teflex, flipped, and cut into four pieces then dehydrated for about 30 minutes.
Store in the fridge, if not eating right away.
RAW Chocolate Hazelnut Spread
1 cup hazelnuts (filberts)
2 tablesspoons coconut oil
2 tablespoons agave
1 tablespoon cacao powder
1-2 tablespoons filtered water (as needed)
Put the hazelnuts in a food processor and process until a butter forms. Scrape down the sides and mix the crumbs with the butter at the bottom as it goes until it is all smooth and creamy. Then add the coconut oil and the agave and process until well mixed. Add the cacao powder and mix well. Don’t use too much cacao powder because it makes the butter crumbly and takes away from the “spread” factor. Add water, if needed (I needed it because I put one HEAPING tablespoon of cacao … oops!).
For the crepes:
Spread the chocolate hazelnut butter onto the inside of the crepe then fill with sliced banana and strawberries. Roll like a burrito then cover with more bananas and strawberries. Drizzle with maple syrup or agave.