healthy dairy free recipes

Chocolate hemp nutbutter

A recipe customizable how sweet or chocolatey you want it- I usually do less sweet for a healthy breakfast. It can be date-sweetened too for delicious chocolate goodness. The nuts and nut free chocoate date version dates hide the hemp flavor well- as I am not a fan of hemp flavour alone, but hemp seeds are full of minerals and healthy omega fats!

This is a low sugar version but you can make it super chocolatey and rich by adding lots of cacao pdr till it looks dark brown

100- 180g hemp hearts/ hemp seeds (I like to either use less hemp seeds and hide their taste in a lot of nutbutter or you can use more or make it nut-free and hide it the hemp in a more chocolatey sweet hemp butter variation)

Optional: 115 grams roasted hazelnuts or for a cheaper idea roast raw hazelnuts yourself or roasted almonds or regular almonds to roast yourself.

3 Tbsp coconut oil, or as needed to process

1.5 tbsp shredded coconut, optional

2 tbsp or more cocoa powder (to taste, the more chocolatey you make it the more sweetener it will need as cacao is bitter)

For sweetness: either cocoa powder to taste or several soft sticky Dates, pitted (if using hard, hot-water-soaked dates they’ll add moisture to the nutbutter so it wont keep as long, just about a week.)

For nut-free option sub nuts with hemp and plenty of dates and a little more cocoa and coconut oil, the sweet chocolatey flavor has to take over the hemp butter flavor for a tasty spread

If using raw/unroasted nuts, roast them yourself in the oven on a parchment paper lined large sheet pan: Preheat oven to 350 degrees and scatter nuts in single layer and roast for 10-15 min til golden. no need to roast the hemp seeds, they process smoothly as is.

Add to a standard sized food processor that can handle nutbutter (this is the best and quickest food processor for nutbutters, but there are other cheaper options that can be seen in my food processor reviews post), along with a tbsp or two of coconut oil. Process all the ingredients, stopping to scrape down sides, until smooth.

Use a narrow spatula to scrape out and transfer nutbutter to a jar with an airtight lid and seal. keep refridgerated for up to two months ( if you added dates, a little less time than that and especially if you added pre-soaked dates which add moisture then only one week in the fridge).

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