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Paleo chocolate hazelnut spread

29 Feb

There are certain flavor combinations that just seem destined for each other.  If you have ever enjoyed Nutella you probably agree that chocolate and hazelnuts are one such combination!  This delicious chocolate hazelnut spread is something that can easily be made from scratch, but I set out to make a paleo version, and my creation is one of the recipes I am most proud of!  This paleo chocolate hazelnut spread is amazing with bananas, strawberries, or just a spoon 🙂  It should take you 45 minutes or less to make, but this from scratch plaeo version is absolutely worth your time! Enjoy!

Ingredients

1 can (13.66oz) full fat Thai Kitchen coconut milk

1/2 cup coconut crystals

2 tbl. Earth Balance soy free buttery spread

1/2 tsp. vanilla extract

1 cup hazelnuts, toasted, skins removed

4 oz (by weight) Enjoy Life dairy- soy- nut- gluten-free semi sweet chocolate chips

1 tbl. organic blue agave

1/8 tsp. kosher salt

Method

Preheat oven to 350°F.  In a heavy saucepan heat coconut milk and coconut crystals over medium heat, stirring often, until mixture reaches a boil.  Lower heat to a simmer and continue cooking, stirring often, until mixture has reduced by half, approximately 30 minutes.  Stir in “butter” and vanilla, remove from heat and cool.  Arrange hazelnuts in a single layer on a baking sheet and bake at 350°F for 15-18 minutes.  Remove from oven.  When nuts are cool to the touch rub them between your fingers or a tea towel to remove the skins (if you can find blanched hazelnuts, which are hazelnuts that already have their skins removed, you can save yourself some time here).  Place the chocolate chips in a double boiler (in a small bowl over a saucepan of simmering water) and stir until the chocolate is melted and smooth.  In a food processor process the cooled nuts until pasty, approximately 1 minute.  Add the cooled sweetened condensed coconut milk mixture, agave, and salt.  Blend the mixture well, scraping down sides of food processor bowl as needed.  Add the melted chocolate and pulse until combined.  Transfer spread to an air tight container and store in the refrigerator.

In my cookbook, Paleo Made Easy (available here), I have several paleo icings for my baked goods, but this chocolate hazelnut spread will also make an EXCELLENT frosting for any of your paleo baked goodies!  If you are loving these recipes I’ve created definitely check out Paleo Made Easy!

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Paleo breakfast hash

27 Feb

Homemade corned beef hash is something two diners in my area are famous for, but paleo it is not.  Here is a recipe for a delicious hash that abides by paleo guidelines for whenever you are in the mood to make a comforting breakfast (or breakfast for dinner).

Ingredients

1/2 lb. uncured nitrate free beef bacon (or substitute uncured nitrate free pork or turkey bacon)

1 1/4 lb. butternut squash, peeled and diced (if eating this as a post workout meal you can substitute sweet potato for all or some of the squash)

1 onion, diced

1 yellow bell pepper, seeded and diced

4 cloves of garlic, minced

1 tbl. Earth Balance soy free buttery spread (can substitute avocado oil, olive oil, or canola oil)

1 tsp. kosher salt

1 tsp. pepper

Method

Heat “butter” in a skillet over medium heat.  Add the onion and 1/2 tsp. salt and cook for 5 minutes. Add bacon and squash and turn the heat to medium high.  Continue to cook, stirring occasionally, for 10 minutes. Add the bell pepper, garlic, salt, and pepper and cook until has is browned, approximately 5 minutes.

I served mine up with a bell pepper, jalapeño, garlic and chive omelet in a bag (recipe from my cookbook Paleo Made Easy).

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Paleo pecan pie

14 Feb

Pecan pie is oh so delicious, but oh not good for you at all: flour, butter, brown sugar, corn syrup….these are the typical ingredients that, along with pecans, comprise this gooey, crunchy treat.  So, can you make this sugary, rich, calorically dense pie paleo?  I sure can!  Now so can you…

Ingredients

Crust

Coconut oil spray (for greasing pie dish)

3/4 cup coconut flour

1/4 tsp. kosher salt

2 tbl. agave

2 eggs

1/4 cup coconut oil

1/4 cup Earth Balance soy free buttery spread

2 tsp. vanilla

Filling

1 egg

1 egg white

1/2 tbl. vanilla

3/4 cup agave

4 oz. unsweetened applesauce

1/4 cup coconut crystals

2 tbl. tapioca flour (*Robb Wolf permits cassava root in paleo, and tapioca is dried cassava, therefore a bit of tapioca flour/starch is permitted in paleo cooking*)

1/4 tsp. kosher salt

1 cup pecans, toasted

Method

Spread pecans in a single layer on a baking sheet and bake at 350°F for 10-12 minutes.  Cool nuts.  Combine all of the crust ingredients in a food processor (I use the plastic “blade”).  Once combined press crust into the bottom and up the sides of a pie dish greased with coconut oil spray.  Dock the crust with a fork and bake for 8-10 minutes at 400°F.  Whisk together the pie filling ingredients, except for the pecans.  Add cooled, toasted pecans to pie crust.  Pour wet filling over pecans in crust and bake at 350°F for 35-40 minutes.

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