Raspberry Chocolate-Hazelnut Spread
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Oh how I love this recipe. Is it a recipe? It wasn't very complex to make...
The story: I had just gotten back to my apartment and had 30 minutes before I had to leave for my next class. I NEEDED a snack but also was in the mood for something sweet. Kind of a hard task to tackle when you are a health freak - hang with me. I opened my fridge and saw a half-finished box of raspberries that was in the first stage of turning from sweet & soft to squishy & moldy. I took them out of my fridge and just stared at them for a while, maybe thinking one of the berries would speak and give me the answer..no such luck. Upon realizing I had a sample-sized chocolate-hazelnut package in my snack cabinet, I reached for my coconut oil and got to work. What happened: I squeezed the nut-butter into a (microwave safe) bowl and added a spoonful of coconut oil. After 30 seconds in the microwave, I stirred the mixture until it was smooth and liquidy (if it's still thick, add more oil). I dumped the berries into the bowl and smashed them with the back of my spoon until the combination of ingredients began to look like something I would spread on toast. Then what?: I toasted some bread, smeared the spread on top, added some chia seeds, took a few pictures........then ate it. That's it, that's the story. It was THAT easy. Final thoughts: Don't make something so delicious before a 3-hour lecture that you are left sitting there thinking about your masterpiece for the duration of you class. Big mistake. |
Ingredients:
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