Raw-Raw-RAWTELLA!

I recently had a craving for something sweet and creamy, so instead of eating an unhealthy, cream-filled doughnut or a high-calorie piece of cake, I decided to make a batch of homemade Rawtella.

Rawtella is the organic, healthy, nutrient and antioxidant rich version of Nutella.

I love making this spread. It's raw, gluten-free and safe for people with peanut allergies as there are only a few, simple ingredients in the recipe.

It's so easy to make that you'll be done before you even know it.

I personally use raw, organic blue agave nectar as my sweetener of choice. Be careful when buying agave as some companies' syrups are highly processed and heated to high temperatures. When shopping for it, look for clear agave syrup–a sign that it has not been processed and diluted with blackstrap molasses. I recommend you always check with the company to see how their nectar is prepared.

Ingredients:

1 cup of raw, organic hazelnuts (soaked overnight)
½ cup of raw, organic cacao or carob powder
1 teaspoon of organic vanilla syrup
¼ teaspoon of sea salt
1 tablespoon of raw, organic agave nectar
1 tablespoon of organic, extra-virgin unrefined coconut oil

Preparation: 

1.   Throw the raw hazelnuts in your food processor for several minutes until they reach a clumpy and oily consistency.

2.  Add the cacao/carob, agave, vanilla, sea salt, and process until the mixture is smooth.

3.   Stir in the coconut oil until you reach the desired consistency.

You can always adjust the quantities of your ingredients to taste.

I love spreading this stuff on my morning toast and dipping pieces of apple and celery in it as a great little snack.

Now you can indulge the healthy way!