There were two things that I really missed when I first changed my way of eating; Nutella and Ferrero Rocher chocolates. Do you sense a theme there? Chocolate and hazelnut has to be the best combination ever invented.
I’ve used them here in a healthy, get deceptively lush dessert. If you can’t easily get hazelnut butter, sub it out for any other nut butter. It won’t bring back those heady days of eating Nutella straight from the jar… but maybe that’s a good thing.
Avocado may seem like an odd ingredient but thanks to its mild flavour it is undetectable when combined with chocolate and hazelnuts in this healthy fat bomb recipe. Enjoy!
Preparation timeHands-on: 5 minutes Overall: 20 minutes
| Total Carbs | 14.9 | grams |
| Fiber | 10.2 | grams |
| Net Carbs | 4.6 | grams |
| Protein | 5.5 | grams |
| Fat | 25.6 | grams |
| of which Saturated | 3.3 | grams |
| Energy | 280 | kcal |
| Magnesium | 85 | mg (21% RDA) |
| Potassium | 711 | mg (36% EMR) |
Macronutrient ratio: Calories from carbs (7%), protein (8%), fat (85%)
Ingredients (makes 4 servings)- 2 large avocados (400 g/ 14.1 oz)
- 4 tbsp raw cacao powder or Dutch process cocoa powder (22 g/ 0.8 oz)
- 4 tbsp hazelnut butter (64 g/ 2.3 oz)
- 1/2 tsp sugar-free vanilla extract
- 2 tbsp powdered Swerve or Erythritol (20 g/ 0.7 oz)
- 10 drops stevia extract
- 4 tbsp unsweetened almond milk, cashew milk or coconut milk (60 ml/ 2 fl oz)
- Optional topping: chopped dark chocolate and roasted chopped hazelnuts
- Place all ingredients, except almond milk, into a food processor.
- Blend until smooth, adding almond milk in small amounts until a creamy consistency is reached.
- Divide between 4 single-serving jars (about 140 g/ 5 oz per jar). Chill in refrigerator for 15 minutes before serving.
- Store covered in the refrigerator for up to 3 days.
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