This nutella can be made with any of our Cacao Mixes. I chose the Golden mix not only because I was curious about the flavor but for the anti-inflammatory spices in it. The result? delicious, this nutella is amazingly tasty plus I feel not guilt over eating it.
When I formulated Enjoyful Foods Cacao mixes I wanted to be sure the herbs and cacao were combined in the right amount to make them truly functional but still very delicious.
Our Golden Mix has the top three anti-inflammatory spices; Turmeric, Ginger and Cinnamon making it an absolute powerhouse blend to fight inflammation.
Hazelnuts contain compounds that can battle heart disease and diabetes, boost brain function, and even help you lose weight (1).
Can we say this nutella is an excellent sample of a whole food? I will say absolutely.
I love it over ice cream, waffles, coconut yogurt and flat bread (grain free for me please, I love Ray's the Valley).
If you want the nutella easier on your digestion, follow the instructions, but if that's not an issue for you, just go straight to step 5.
- 1 pound. raw hazelnuts
- 1/4 C. Golden cacao mix
- 2 Tbsp melted coconut oil
- 1 Tbsp maple syrup (optional)
- Soak hazelnuts overnight in warm water with about 1 tsp sea salt.
- Rinse hazelnuts until water comes out clear.
- Spread sprouted hazelnuts in 2 dehydrator trays.
- Dehydrate hazelnuts at 115 F. for about 24 hours. If you don't have a dehydrator, use your oven set at the lowest temperature, time varies depending in ovens, check until hazelnuts are crunchy.
- Place hazelnuts in food processor. Process them until it turns into butter.
- Add Golden cacao, coconut oil and maple syrup if using it, processing until even and smooth
- Storage in a glass jar