The internet is about to be plastered with pictures of Nutella, in all forms (cakes, cookies, melted in to hot cocoa--you name it). Thursday is World Nutella Day: a whole day dedicated to that sweet heavenly spread made of chocolate and hazelnuts. When I was in middle school, a jar of Nutella usually could be found on the third shelf of the pantry at my dad's house. My dad would eat it on toast or crackers but I usually just ate it straight off the spoon. How could one not fall in love with the stuff? It's like a rich chocolate bar in spread form. I don't know about you, but if Nutella is going to be all over the internet, I had better be prepared. And preparation, in this case, is a jar full of homemade chocolate hazelnut spread by my side. Or a breakfast, loaded with chocolatey hazelnut goodness, like this:
A heap of nutrient-rich ingredients, this grain-free Chocolate Hazelnut Porridge is topped with sliced bananas, whole cacao nibs, toasted hazelnuts, and a drizzle of homemade "Nutella". It tastes like dessert, but has no refined sugar (did you know that a spoonful of Nutella has over 10g of sugars?). Bonus: it's really easy to make, which means you can whip this out in case of an emergency (in this case, the emergency is being caught unprepared on World Nutella Day).
Since my taste buds seem to be intrinsically connected to my memory, eating this breakfast takes me back to a different time and place, one where a jar Nutella lives in my dad's the pantry. It's a good place to be. If chocolate is your type of bliss, you know what I mean.
Paleo Chocolate Hazelnut Porridge:
1/3 cup coconut flour
1 tablespoon cocoa powder
1 cup hot water
1 - 2 teaspoons Honey, to taste
1/2 a banana, sliced
1 tablespoon toasted hazelnuts (or filberts)
1 tablespoon cacao nibs
1 - 2 tablespoons homemade paleo chocolate hazelnut spread (recipe below)
1. Bring the water to a boil. In a small bowl, whisk together the coconut flour and the cocoa powder with a fork. Once the water is boiling, stir in the water, a little at a time, until the mixture reaches the consistency of cooked oatmeal or grits. The coconut flour will absorb much of the water after a few seconds--add a bit more water. Add honey to taste.
2. Top with banana, hazelnuts, cacao nibs, and a drizzle of chocolate hazelnut spread. Enjoy while it's warm!
Paleo Homemade Chocolate Hazelnut Spread
2 cups hazelnuts
1/2 cup dark chocolate chips (or paleo homemade dark chocolate)
2 tablespoons cocoa powder
1. Preheat oven to 350°F. Spread the hazelnuts out on in a single layer on a cookie sheet. Place in the oven for 5-10 minutes, until fragrant and golden. Remove from the oven, and allow to cool.
2. Place the hazelnuts on a towel and fold the towel around them, rub the hazelnuts with the towel to remove the papery husks. Place the nuts in a blender, along with chocolate chips and cocoa. Blend for 1 minute on high. Scrape down the sides of the blender. Repeat until the nuts have liquified and a smooth butter is produced (this took two cycles in my blender). Store in an airtight jar.