Such enjoyable-but-naughty-ish habits include:
1. Sitting directly in front of the heater during winter with a light cardigan on, rather than putting on layers and coping with the cold like your friendly neighbourhood polar bear would.
2. Eating half a kilo of steamed or roasted brussels sprouts and broad beans in one sitting. This makes my arteries say “hurrah; we love you!” but my stomach say “egads; no room at the inn!”
3. Writing and reading blogs into the early hours of the morning, despite the good fairy on my shoulder tugging on my earlobe and telling me to go to bed.
4. Spending my days dreaming of travel and the people I want to hug when I travel, even though my life is pottering along fairly nicely right now and I should probably stick with it for a while.
5. Hoarding this Chocolate Coconut Hazelnut Butter instead of blogging it, because I’m torn between wanting to share the mind-boggling deliciousness and not wanting to look silly when you discover how simple the recipe is.
Oh, who am I kidding? Deliciousness always wins out. For a minute, though, can we pretend that I’m like totally like oh-em-gee super clever and brilliant and like tricksy-genius?
That’s a better story than the reality, which was me standing in my kitchen and thinking: “Coconut is tasty. Hazelnuts are tasty. Chocolate is tasty. With their powers combined…”
Seriously, people. Make this nut butter. It’s decadent but surely healthy, comes together incredibly quickly, and makes your brain spark with thoughts of coconutty-richness-ooh-nutella-ish-ooh-oh-ooh-chocolate-sweet-rich-melty-rich-sweet-coconut–nutty-chocolate-ooh-oh-ooh! I promise you, your life will be better once your brain is sparking.
Chocolate Coconut Hazelnut Butter
Makes never enough. Recipe from my noggin.
- 70g hazelnut meal (You could also use whole hazelnuts; I just used what was in the cupboard. Whole nuts would probably mean the mixture takes longer to butterise.)
- 55g dark chocolate chips (I used Ghirardelli 60% Bittersweet)
- 55g desiccated coconut
- pinch salt
- 1 tsp vanilla extract
1. Pour the hazelnut meal, chocolate, and coconut into a food processor, and process on high until the mixture becomes smooth and liquid-y. This didn’t take me long, probably only about 5 minutes.
After 1-2 minutes, it looked like this:
2. Add in the pinch of salt and vanilla extract, and blend to combine.
3. That’s it! Delicious delicious easy-peasy magic tasty bonza vegan chocolate coconut nut butter wheee!