Collagen-Rich Chocolate Hazelnut Spread
Ingredients
- 2 ½ cups hazelnuts (10 oz)
- 4+ Tablespoons cacao powder (depending on desired chocolate intensity)
- ¼ – ⅓ cup powdered Lakanto (or preferred powdered sweetener)
- 1 teaspoon pure vanilla extract
- ¼ teaspoon pink Himalayan or sea salt
- 2 scoops Organixx Clean Sourced Collagens powder
- !Notes: For a thinner version, add in 1-2 TBSP coconut oil until desired consistency is reached. For spicy variations, try adding cayenne pepper, cinnamon, or ginger.
Instructions
- Preheat oven to 350F.
- Roast hazelnuts in a single layer on a baking sheet for 10-12 minutes or until fragrant and skins darken. Cool slightly and transfer nuts to a kitchen towel. Rub until most of skins are removed (a few left on is okay).
- Place hazelnuts into a food processor and run until a creamy butter is formed (time will vary depending on type of processor used; anywhere from 3-6 minutes).
- Add in remaining ingredients and process until smooth. Taste and add in more sweetener, if desired, and/or oil for a thinner consistency. The spread will thicken up once it sits.
- Store in a covered glass jar in the refrigerator. Enjoy!!
Notes
Serves 12. Per Serving (based on using powdered Lakanto & pink Himalayan salt.):
Calories: 173 |
Total Fat: 15 g |
Total Carbohydrate: 7 g |
Dietary Fiber: 1 g |
Protein: 6 g
Ingredient Highlights
Cacao is plentiful in antioxidants, especially a type called polyphenols. In fact, raw organic cacao powder contains even more antioxidants than blueberries!
Collagen helps maintain the structure and integrity of skin, hair, nails, muscle tissue, bones, tendons, and more. Organixx Clean Sourced Collagens includes targeted nutrients such as zinc, vitamin C, and vitamin B6 which enhance the bioavailability and potency of collagen.
Hazelnuts, also known as filberts, are marble-sized nuts that are a nutrient-rich source of carbohydrates, healthy fats, protein, and dietary fiber. Unlike most other nuts, hazelnuts are also an excellent source of folate.
Lakanto is a zero-glycemic, zero-calorie blend of monk fruit and erythritol that makes an excellent sugar substitute for low-carb recipes.
Vanilla was once used in Europe as an aphrodisiac and in the production of certain medicines such as nerve stimulants.
I wonder if the use of artificial sweetners should be considered more carefully. It sounds like they might disrupt the bacteria in our gut. Please look into this. I think your company seems to be sincere in providing healthy supplements etc. I would be interested in your thoughts on this. Thank you!
Hi Lynn. Thanks for your comment. What I've found to be true is that everyone is different. One person's medicine could be another person's poison. My suggestion to you would be to listen to your body and its response to different foods. One thing you can look for is if you get tired after eating something. This is usually a sign that the food does not agree with you. Lakanto consists of erythritol and monk fruit extract. My body does well with it but I also don't eat it every day. Hope this helps.
I am definitely going to try this one. I love nutella on homemade sourdough rye bread. Thanks for all the great recipes.
This recipe is super delicious! Homemade hazelnut spread for your homemade sourdough rye bread. Mmmm! Thanks for being here, Petra!
I love all your recipes.
My preferred sugar is DATE SUGAR as it is the only sweetener than is rich in nutrients that your body uses.
Thank you for your videos.
Always excellent information.
I love anything sweetened with dates! I always try to make the recipes adaptable to your specific needs. This recipe is a definite keeper - so easy too. Thanks for being here, Teddra!