This recipe is dedicated to my gorgeous little sister Olivia on her 28th birthday today . Olivia loved Nutella so much when she was a child that our mother had to limit her to 1 pot a week (just look at those cute chubby cheeks!). One pot a week! It’s also my lovely friend Raw Lou Lou‘s birthday today so she gets a well-deserved shout out for all her wonderful inspiration and for being a top gal.
When I think back now, considering my current lifestyle and diet, I can’t believe what we used to eat. Although I’m a self-confessed chocoholic I was never a Nutella fan – but this healthy version Rawtella (totally sugar free, full of healthy fats and superfood antioxidant & magnesium rich raw cacao) is a definite hit with me.
Use runny Rawtella as a chocolate sauce on ice cream, as chocolate spread, to make chocolate covered almonds or dip fruit in it (put this in the fridge to have pre-prepared chocolate fruit pieces for dessert). Alternatively, pop the mixture in the fridge or freezer so that it solidifies, then cut it up into bite sized pieces (I tried rolling it into balls but the coconut oil melts on contact with body heat…so a good one to use if you don’t mind a mess in the bedroom I guess!).
If you’re feeling adventurous, sprinkle raw cacao powder, coconut flakes or crushed nuts on top. This is a great recipe to make with kids.
Preparation Time 5 minutes
Total Time 5 minutes
- 3 Tsp Almond Butter
- 2 Tsp Coconut oil (solid or semi-solid)
- 3 tsp Raw cacao powder or carob
- Pop it all in a bowel and mix with a spoon. Done. Easy!
- Go easy with the coconut oil as it does have a strong taste. Start with a smaller amount and taste as you go along :). If your coconut oil has melted in warm weather, play around with the amounts - start with 2 Tsp, taste and see if you need to add more.
- You could try adding a little cayenne pepper or cinnamon for variety.