Chocolate Hazelnut Butter...aka Nutella

Chocolate and hazelnuts. If that doesn't make you think of Europe, then I don't know what will. I've been thinking about Europe a lot recently...especially the mountainous, dairy-laden, politically neutral center of the continent, otherwise known as Switzerland. My best friend from high school and her husband just moved to Switzerland. They'll be there for a year and I'm planning to visit in the spring.

It's significant, not just because it's big trip to look forward to, but because exactly 10 years ago this fall, I moved to Swizerland myself. I was fresh out of high school and yearning to see the world. So I did (at least, the central European part of the world). I lived in Huemoz, Switzerland at a place called L'Abri and also traveled to Italy and Austria. There were many lessons learned, possibly the most concentrated time of learning in my entire life. It was an adventurous time complete with hitchhiking, sleeping in airports and going topless in an (all female) Turkish Bath. Oh, and eating lots of Swiss chocolate with hazelnuts.

I'm not sure if it was spurred on by sweet memories or if it was the anticipation of returning, but two nights ago I decided I wanted Nutella. I was watching this amazing documentary (about trash, no less), and I literally paused it in mid-frame because I needed Nutella. For those of you unfamiliar with Nutella, it's the most famous brand of chocolate hazelnut butter commonly eaten in Europe (and the US is catching on).

It's easy to make yourself and healthier than the stuff in a jar. First, buy some raw hazelnuts (TJs has them) and toast them in a pan or roast them in the oven.

Heating them makes the skins fall off, which is good, because the skin tastes bitter. Peel off as many of the skins as you can (this is the hardest part of the process). Toss a heaping cupful into the food processor and start blending those babies.

Keep blending...

Stop and scrape the sides. Keep blending...

Once the oil from the hazelnuts starts to make more of an appearance and you get a smooth, creamy butter, you're ready to add the other ingredients.

Add 1-2 heaping Tablespoons of cocoa powder, depending on how chocolatey you want it. I like dark dark chocolate so I added two. Also add a pinch of sea salt and stevia to taste. I added two of the teensy little scoops that came in my stevia shaker.

Blend again...until you get this:

Goodness on a spoon.

This morning I had my Nutella on this GF toast.

It's like eating Europe for breakfast.

Mocha Almond Fudge

I may just let the pictures do the talking today. I mean, how can I possibly improve on chocolate, coffee and almonds mixed together?

Well, I will at least add that this fudge is raw and made with soaked almonds, so not only does it taste good, but it also has some major enzyme activity going on.

In case you're wondering, the ONLY way to really enjoy fudge is by stacking it perfectly on a plate and taking it out into nature. Fudge loves the outdoors. Ok, really it's just more photogenic outside. Doesn't this fudge look great with a leafy green backdrop?

Just one little fudgy vignette before I let the pictures talk...

When I was a little girl, growing up in St. Louis, I remember going downtown to Union Station with my family to watch the men make fudge at The Fudgery. But these guys aren't just fudge makers, oh no, they're also comedians, song writers and just overall entertainers. Watching them fling liquidy fudge into the air while singing and dancing was one of my favorite things.

I may or may not have been singing in the kitchen while making this fudge.

I think singing makes the fudge turn out better. After you blend all the ingredients together (see recipe below), you just pour/spread them into a container like so.

It might be hard to tell from the picture what the size of the tupperware is, but it's pretty small. It made plenty of fudge--at least enough to last me a day or two. :) You could always do a bigger batch, of course...

Raw Mocha Almond Fudge
1 cup soaked almonds
1/4 cup unsweetened coconut flakes (optional)
1/4 cup coffee grounds (I used whole beans)
1/2 cup brewed coffee
1/3 cup coconut oil
1/2 cup cocoa powder
1/8-1/4 tsp stevia powder (add more to taste)
1/8 tsp sea salt


Process until mixed well. add more oil and coffee (or water) until the consistency is somewhat solid but soft. Spoon into a dish or pan and cover. Refrigerate until firm. Cut into squares. Sing a song.

If I make this again, I think I'll try making it with raw almond butter and without the coconut flakes or coffee grounds so it will be creamier. It was super delish like this too, though.

Happy Labor Day Weekend!

Grain-free Muffins

I didn't know if I'd be able to enjoy baked goods when I changed my diet. Then I discovered food blogs. :) The tubes of the internet are just bursting with gluten/dairy/sugar free baked goods. It's amazing and encouraging just how many people out there are eating similarly to me. I've already linked to a few on certain posts, but soon, I'll have a list of some of my favorite blogs that have been so helpful in giving me ideas of what to eat and cook.
This past weekend, I successfully created two kinds of breads made without any grains. My roommates can attest to the fact that, even though I've been cooking and experimenting with this diet for months, I still become giddy and smiley when one of my made up recipes turns out. I'll call it the "baker's high", like the infamous runner's high (which I get too), but even better because you get something to eat out of the process.
When the weather is cold, gray and rainy, like it is in Nashville today, it's pretty much essential to have something warm, soft and filling to eat. I don't have a picture of the breads that I made yet, but I'll post some the next time I make them (which could be tomorrow).
The two different muffins above represent flavors that I will keep going back to when baking: rich, dark, chocolate and light, refreshing lemon. Below I've posted the Chocolate Grain-free Muffin and the Lemon Chia Seed Muffin recipes. My favorite addition to any of these baked goods is to spread creamy almond or coconut butter and sprinkle a heavy dose of cinnamon on top. That, my friends, is one great way to cure those cloudy Monday blues.

Chocolate Grain-free Muffins
In one bowl, mix these wet ingredients:
4 Tbsp ghee, melted
3 eggs
1/2 cup full fat coconut milk
1 tsp. pure vanilla extract
1/2 tsp lemon juice
In a different bowl, stir together these dry ingredients:
1 cup ground flax
1 cup almond flour
3 Tbsp cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
stevia to taste
Then, blend the dry into the wet ingredients and let rest 5 minutes. Add 1/3 cup of water to loosen up the batter, so the muffins will be moist. Pour into a well greased muffin pan, and bake at 350F for 18-20 minutes. Stick in a toothpick and once it comes out clean, they're done!
Lemon Chia Seed Muffins
3/4 cup coconut flour
3 eggs
1/4 cup coconut oil
3/4 cup coconut milk (I used So Delicious Coconut Milk Beverage, unsweetened)
2 tsp vanilla
2 Tbsp fresh lemon juice
1/4 tsp sea salt
2 tsp baking powder
1/2 tsp baking soda
1 Tbsp chia seeds
zest of one lemon
stevia to taste
Soften coconut oil or butter and blend wet ingredients. In a separate bowl, mix dry ingredients. Then, combine all ingredients together until smooth. Pour into greased or lined muffin tin and bake at 350F for 18-20 minutes.

Dark Chocolate Coconut Truffles

These little guys had the honor of being served at my friends Amy and Seth's, beautiful wedding reception this past December. I love that they invited friends and family to contribute to their celebration by bringing homemade desserts. No one at the wedding seemed to mind that these truffles were sugar and dairy free (and what you don't know doesn't hurt you, right?). You really can't go wrong with chocolate and coconut.

They were pretty simple to make, or at least, they will be the second time around. This was my first attempt, so when I added the coconut milk to the melted chocolate, I freaked out when it started to curdle. Now I know that's what happens when chocolate and oil heat up too quickly.

I first tried to help the curdling by adding more chocolate. It sort of worked, but then I had to add more stevia and coconut milk to balance the flavor. I almost gave up, but then, when I took them off the burner and put the mixture in the fridge to cool, the consistency firmed up again and started to look like the inside of a truffle. Phew!

For those of you who might be struggling in your effort to cut out sugar, let these truffles encourage you. We can have chocolate! We don't have to give up dessert!

Here's what to do:
1. Melt 6 squares of Baker's unsweetened chocolate on low heat in a double boiler. I don't have a double boiler, so I set a glass (heat-resistant glass, like Pyrex) or stainless steel bowl on top of a pot of boiling water. The idea is to melt the chocolate evenly without burning it.
2. Stir the chocolate as it melts and add 3/4 cup of full fat coconut milk. Stir together until completely melted and mixed together. Consistency will be thick, creamy, firm and fluffy...like when you bite into a truffle. :)
3. Remove from heat and add 1 tsp. pure vanilla extract and stevia to taste (I used stevia powder, but the liquid form would work well here too).
4. Mix it all together and stick it in the fridge until it's firm enough to roll into balls.
5. Form chocolate mixture into truffle balls and roll into unsweetened, shredded coconut.
6. Put them into the fridge until you're ready to serve them.

That's it!