OMG! A new addiction in the making. Highly delicious, healthy, 100% plant-based, and no refined sugar or forest-destroying palm oil. Believe me, this vegan chocolate spread will fast become a family favorite at your home.

After a short holiday, I am happy to be back home. Though I miss my little furry friend 🐈🐈🐈 most while being away, the kitchen comes on the second place

Though we didn’t go far with all the flight restrictions - we ended up in a fancy hotel in the capital - both my hubby and I needed a short break away from home and work. It was a holiday for shopping, chilling, and food indulgences.

I loved our hotel’s rooftop infinity pool in combination with the hubby, a yummy green drink, and a good book… you can see where we spend most of our time lol.

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Touted as the healthy hazelnut spread, is Nutella a health food?

If you are a Nutella lover you might rethink your sweet habit after seeing this graphic.

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If we take a look at the ingredients, we’ll quickly notice that Nutella is nothing more than sugar and palm oil. Far from the nutritious hazelnut spread they often like to market.

With more than half of the jar being refined white sugar, you may want to cut back on eating it by the spoon. You might as well just eat a few sugar cubes to satisfy your sweet tooth.

HEALTHY, WHOLESOME, VEGAN CASHEW CHOCOLATE SPREAD

Not ready to give up your morning toast or pancake with chocolate spread after seeing this? Well, I have the perfect alternative packed with healthy whole foods and tons of flavor.

INGREDIENTS (makes 1 jar)

2 cups raw cashew nuts
3 tbsp raw cacao powder
1.5-2 tbsp extra virgin coconut oil
½-⅓ cup nut milk (I used almond milk this time)
¾-2 tbsps maple syrup (optional)
Pinch of Himalayan pink salt

INSTRUCTIONS

Preheat the oven to 200C or 400F.

On a baking sheet, roast cashew nuts until browned. Allow to cool slightly.

Add the cashew nuts to a blender and blend until you get the same consistency as peanut butter. Due to the heat of the roasting and the heat of blending the nuts will start to release their oils, slowly going from powder to lumps, to creamy cashew butter.

Depending on your blender this can take anywhere from 5 minutes to 20 minutes. You will need to scrape down sides often and let your blender cool down in between blending steps if necessary.

When you have a smooth peanut butter-like consistency, add cacao powder, coconut oil, nut milk, salt, and maple syrup if using. I like the bitterness of raw cacao and dark chocolate. However, if you prefer it a little bit more sweet add maply syrup as needed.

Blend until well incorporated.