I feel like hazelnuts are one of those nuts that we just hear about in Nutella or Fererro Rocher chocolate. I mean, don’t get me wrong, I’m down for BOTH of those because, balance. But, hazelnuts are pack a serious nutritious punch. They are loaded with healthy fats and other nutrients like Vitamin E, copper, manganese, folate etc. They can help support brain health, heart health and manage diabetes, too. Here are some ways to use hazelnuts:
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in a smoothie – toss a little handful in there for some richness and healthy fats
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as a smoothie/smoothie bowl topping – gives your smoothie/smoothie bowl some crunch to help keep you full longer
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nut milk – yup, you can make hazelnut milk with it! – great for adding to coffee, lattes and smoothies
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pudding, obvi!
Chocolate Hazelnut Pudding
Ingredients
- 1 cup hazelnuts roasted + skin removed
- 1 can coconut cream or full-fat coconut milk
- 4 Medjool dates pitted, soaked
- 1/4 cup cacao powder
- 1 teaspoon pure vanilla extract
- 2-4 tablespoons pure maple syrup
- 2 tablespoons chia seeds
- Pinch of sea salt
Instructions
- Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
- Spread hazelnuts out on baking sheet and roast for 10-15 minutes. Once lightly cooled, you can put them in a kitchen towel and rub the skins off or do it by hand. Whatever is easier for you. Don't worry if some is left on. Taking the skins off helps make them taste less bitter.
- Add the hazelnuts, dates, coconut cream to a high speed blender. Blend until combined, scraping down the sides if needed.
- Add the cacao powder, vanilla, maple syrup, chia seeds, sea salt and blend again until smooth. Taste and add more flavour if needed.
- Put in the fridge for 1-2 hours to thicken up.
- Divide into bowls and top with berries, coconut whip, crushed hazelnuts, hemp seeds, etc.
