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Nut and seed butters are a good source of plant proteins and healthy fats, but often contain hidden sugars and ingredients that don’t support little bodies as they grow. I love to make my own chocolate hazelnut butter and load it with berries or other fruits in wraps and sandwiches for a sweet lunch on the go. Get creative with this one, it’s a favorite in my house!
Featured Recipes:
• Homemade Chocolate Hazelnut Butter
• Grilled PB&J Sandwiches and Wraps
Full recipes below!
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HOMEMADE CHOCOLATE HAZELNUT SPREAD
MAKES ABOUT 2 CUPS
2 C hazelnuts (lightly toasted)
1/2 C vegan chocolate chips
3 T coconut butter
1/4 C or less of non-dairy milk
1 t vanilla extract
3 T maple syrup
1/2 t sea salt
INSTRUCTIONS
• In a high-speed blender, add the hazelnuts and blend as fine as possible.
• Add chocolate chips, coconut butter and non-dairy milk. Blend. After a bit of blending, stop and lightly mix the mixture with a rubber
spatula in the blender, then continue blending.
• If
the consistency is too thick, while blending (and being very careful), gently fold mixture and slowly add more milk until reaching the desired consistency.
• Pour into a jar and enjoy with chopped fruit as a dip, spread, or straight off the spoon!
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GRILLED PB&J
MAKES 4 SANDWICHES OR QUESADILLAS
INGREDIENTS
Gluten free bread or large tortillas
Banana, sliced
Hazelnut Chocolate Spread
Vegan chocolate chips
Fresh berries
Berry jam
Almond butter or peanut butter
Vegan butter
INSTRUCTIONS
• Butter slices of bread on both sides. If using tortillas for quesadillas, simply spray the pan lightly to avoid
sticking.
• Assemble toppings on 2 of the slices and top with remaining bread or layer one side of the tortilla before
folding over in half
• Heat up a pan on medium heat and place the sandwich down, press gently with spatula.
• Turn over until golden brown and the chocolate is melting.
Note:
Add fresh mint for a refreshing twist, granola for a crunch or Spirulina flakes as an added nutrition boost
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