Eat real food. This simple nutrition tip can drastically change the way your body looks and feels. So many of the things we find on our shelves at the grocery store sound like they’re healthy – the front label might use words like “natural”, “organic”, or “GMO-free”. There might even be commercials for certain products that show wholesome family meals, with mom packing the kids’ lunch boxes before everyone heads out for a busy day. This type of marketing can make it tricky to find nutritious “real food”, but all you really need to do is look at the label. Even if you have a sweet tooth! It all comes down to real ingredients.
Find Healthier Food
Speaking of ingredients, this is the first place you should head when looking for healthy, real food. See anything with “high fructose”? Put it back on the shelf. Anything you can’t pronounce? You probably shouldn’t eat it. Nutella was one of those foods I loved…until I read the label: palm oil… soy lecithin. What are you doing in there? Then, when I realized dairy wasn’t my friend, I knew I had to come up with a recipe that got back to real, whole ingredients: hazelnuts, almonds, dates, cocoa powder and vanilla – instead of the jarred kind that is made with palm oil, tons of sugar and dairy milk.
Enter this vegan Chocolate Hazelnut New-Tella recipe – naturally sweetened with dates! Got a sweet tooth? Enjoy it as a dip for fresh apple slices or strawberries.
Chocolate Hazelnut “New-Tella”
Servings: 24 / 3 cups of “New-Tella”
Ready in: 20 minutes
- 1/4 cup whole raw almonds
- 1 cup dried pitted dates
- 1 cup hazelnuts
- 1/2 cup cocoa powder
- 1 cup almond milk, plain, unsweetened
- 1/8 tsp salt
- Fresh apple slices, pears, or strawberries, for serving
Roast the nuts: spread almonds and hazelnuts on a baking pan and roast at 350 F for 12-15 minutes. When the nuts are golden brown, remove from oven and let cool.
Soak dates in warm water for at least 5 minutes to soften.
Start the New-Tella: when nuts are cool enough to handle, place hazelnuts in a clean dish towel or paper towel. Roll around to peel off the skins. Voila! Tip: the skins are bitter so remove as much as you can.
Place the almonds and peeled hazelnuts in a wide blender or food processor. Purée for about 5 or minutes or more, until the nuts start releasing their oils. Remove from the blender.
Drain the dates and squeeze out excess water. Also feel for any pits.
Place the dates, almond milk, vanilla, and salt in the wide blender or food processor. Purée until creamy. Add the nuts back to puréed date mixture, along with the cocoa. Purée until creamy, scraping down the sides as needed.
Garnish with chopped hazelnuts and serve with fresh fruit. Serve warm even more intense flavor.
Chef’s Tip: for a pourable “fondue” version, add 1 cup of almond milk to the recipe. Serve in small crockpot, with fresh fruit and toothpicks.
Post written by FFC Boystown group fitness instructor Katie Simmons.
More about Katie: Katie is a group fitness instructor at FFC Boystown and is also a personal chef based in Chicago. She specializes in creating delicious, healthy recipes for those with special dietary concerns like gluten-free, oil-free, plant-based, and low-residue. You can see more at www.plants-rule.com.
Apple + “New-Tella” sandwiches