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Tag Archive: hazelnut

Gooey Chocolate Hazelnut Cookies

December 31, 2013 Print this page

These cookies are baked with real, wholesome ingredients while capturing the Nutella-essence everyone loves. But be warned, though—they’re addictive, and you may want to eat the whole batch. Instead, share them with someone you love! Inspired by a recipe from THIS BOOK.

Ingredients

Prep Time 45 min
Cooking Time 15 min
Total Time 1 hr
Yield 10-15 cookies

FOR THE COOKIES:

1 cup of hazelnut flour

1/2 teaspoon of baking soda

A pinch of salt

1/2 cup of coconut flour

1/4 cup of cocoa powder

1 egg

3 tablespoons of coconut oil, melted

2-3 tablespoons of raw honey (can be substituted with coconut nectar or maple syrup)

1 tablespoon of coconut sugar (can be substituted with maple crystals)

2 tablespoons of water

1/2 teaspoon of apple cider vinegar

FOR THE FILLING:

1/2 cup of hazelnuts

3 tablespoons of coconut oil, divided

2.5 ounces of dark chocolate

Directions

FOR THE COOKIES:

Preheat the oven to 350 degrees and line a large baking sheet with parchment paper. Set aside.

In a small bowl, combine the hazelnut meal flour, baking soda, and salt. Sift in the coconut flour and cocoa powder, then stir to incorporate.

In the bowl of a stand mixer, beat the egg, coconut oil, raw honey, coconut sugar, water, and  apple cider vinegar on low for 2 to 3 minutes. Pour in half of the hazelnut flour mixture and mix on low until combined. When no more clumps of flour remain, add the rest of the dry ingredients and mix for an additional 2 to 3 minutes on low. The dough should be mainly dry while remaining a little sticky.

Scoop up about a tablespoon of the batter and, with your hands, gently squeeze it until it holds together and has a spherical shape. Place on the parchment paper and lightly press down in the center with your thumb. Repeat with the remaining dough. You should have between 10 and 15 cookies total.

Bake in the oven until the tops begin to turn brown and the cookie is firm to the touch, about 13 to 15 minutes. Allow to cool on the parchment for at least half an hour before frosting. Do not add the filling right away, or your cookie will literally crumble.

FOR THE FILLING:

In a food processor, crush the hazelnuts until a paste forms, about 3 minutes. Scrape down the sides and add 1 tablespoon of the coconut oil, then process for an additional minute or two.

Scoop the hazelnut “butter” into a microwave-safe bowl and add 2 tablespoons of refined coconut oil and the dark chocolate. Microwave in 30-second intervals until melted, about 1 minute and 30 seconds total.

Let the filling cool in the fridge until the consistency of butter, about 45 minutes. If it hardens too much, simply allow it to come to room temperature and stir every few minutes to soften.

TO ASSEMBLE:

Once the cookies and the filling are at ideal temperatures, fill the center of each cookie with an ample amount of chocolate-hazelnut goodness.


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Patella (Paleo Nutella)

October 19, 2013 Print this page

Nutella that doesn’t have 21 grams of sugar in a 2 tablespoon serving. HOORAY!!!

Ingredients

Prep Time 5 min
Cooking Time 10 min
Total Time 15 min
Yield 2 cups

10 ounces of dairy-free chocolate chips or dark chocolate

8 ounces of roasted hazelnuts (preferably dry-roasted)

1 cup of full-fat coconut milk or almond milk

1 tablespoon of vanilla extract

1-2 tablespoons of coconut nectar (can be substituted with honey or maple syrup) (optional)

Directions

To begin, melt dairy-free chocolate chips in a small saucepan over low heat. Give it a stir with a spatula every few minutes to ensure that nothing burns to a crisp.

In the bowl of a food processor, pulse the hazelnuts until the texture of peanut butter, about two minutes.

Once the hazelnuts are buttery, add in the melted chocolate, full-fat coconut milk, vanilla extract, and coconut nectar, if you’re using it. Gently pulse everything together until just combined, about 30 seconds to a minute longer. 

Scoop everything into a big jar and keep in the pantry until ready for its desired use. I highly recommend the Nutella-Stuffed Chocolate Chip Cookies and Chocolate Hazelnut and Coconut Crepe Cake


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Chocolate Hazelnut and Coconut Crepe Cake

October 19, 2013 Print this page

Ingredients

Prep Time 10 min
Cooking Time 10 min per crepe
Total Time 1 hr
Yield 1 crepe cake (12 crepes)

6 eggs

1 cup of full-fat coconut milk

1 tablespoon of vanilla extract

2 tablespoons of raw coconut nectar (can be substituted with honey or maple syrup)

1/4 cup of coconut flour

1/4 cup of good quality cocoa powder

3/4 – 1 cup of Patella

1 recipe of Coconut Cream

Directions

FOR THE CREPES:

Crack the eggs into a large bowl and whisk until light yellow and just a bit bubbly, about a minute.

Once whisked, add in the full-fat coconut milk, vanilla extract, and raw coconut nectar. Continue whisking until everything is completely combined, about a minute longer.

Sift in the coconut flour and good quality cocoa powder. Whisk until homogeneous with no specks remaining and set the batter aside.

Grease a non-stick 8, 9, or 10-inch skillet with a little bit of coconut oil and heat over medium. When the skillet is nice and hot, gently pour in 1/4 cup of the batter and swirl around the pan using swivel motions and the rim of the measuring cup. Let the crepe cook until the bottom is beginning to brown and the top is slightly dry, about 3 to 4 minutes.

Using a big flipper, gently slide under the crepe and quickly turn it over. 

Cook until the other side of the crepe is beginning to brown, about 2 to 3 minutes more. Place a sandwich press or other heavy object on top of the crepe to prevent it from puffing up to much and helping to keep it thin.

Once your crepe has finished cooking, transfer it to a plate and let it chill out a bit while you pour in the batter for the next one. While the second crepe cooks, cut a piece of parchment paper and move the first crepe on top of it.

Keep repeating the process until you have no more batter remaining. Let cool to room temperature before assembling.

TO ASSEMBLE:

To assemble, spread on a good dollop of Patella followed by a petite scoop of coconut cream on top of a crepe, then place another crepe. Keep on going until you’ve reached your final layer.

For extra prettiness, top it all off with a big dusting of cocoa powder and a large handful of toasted coconut flakes.


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Chocolate-Hazelnut and Coconut Crepe Cake (gluten-free, dairy-free, paleo)

August 15, 2013 Leave your thoughts Print this page

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Moist. Chewy. Sweet. Creamy. Just a bit crunchy. 12 layers of chocolate, hazelnut, and coconut.

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I see you salivating over there at the thought of this indulgent cake. If you’re missing decadent desserts, this one will surely satisfy every last ounce of your craving. Whether you’re gluten, grain, refined sugar, and/or dairy-free, you can still enjoy a slice of heaven.

What lead me to this magical combination of crepe, chocolate, hazelnut, and coconut? 

As many of you may or may not know, there is a very popular community on Facebook called Just Eat Real Food. The matriarch of this nearly 300,000 fan-strong page is Joanne, one of my biggest helps in promoting Yes to Yummy. I don’t know how she does it—she posts a new recipe almost every hour! In addition to managing all of these tasty creations, she discusses hot-button food issues (GMOs, dairy, nuts, and the like) and answers questions from thousands of curious and confused eaters. If there’s one person in the food world who I truly admire, it’s her.

Last week, while brainstorming new recipe ideas, Joanne sent me a link to this beauty and asked me to create a paleo-friendly version. I took a quick look and immediately thought, “Why not?” I’m always up for a challenge, and I’m very happy I took on this one.

On a side note, when I categorize desserts as “paleo,” it’s really for the search engine’s sake, not because I consider them perfectly “paleo.” In my opinion, eating a “paleo-fied” treat is a healthier choice than a traditional gluten-sugar-and-dairy filled one, but it’s still a dessert and is not the ideal picture of health. You shouldn’t be eating this every day at every meal—you should be saving it for a special occasion when you want dessert but don’t want to feel sick or guilty. Have a small portion and really savor the experience. Treats aren’t really treats when you eat them all the time, right?

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It was a long afternoon, but I was so proud of the masterpiece I created. My parents enjoyed it quite a bit, I think—my mom kept on saying how it was one of the best desserts I had ever made. You’re going to need some patience if you decide to tackle this one, too, but I promise it’s worth it.

The first part of this recipe is to make the chocolate crepes. 

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You’re going to need eggs, lots of ‘em: six, to be exact. Crack them in a large bowl and whisk until light yellow and just a bit bubbly, about a minute.

Once whisked, add in 1 cup of full-fat coconut milk, 1 tablespoon of vanilla extract, and 2 tablespoons of raw coconut nectar OR raw honey OR maple syrup. Feel free to reduce the sweetener slightly, if you’d like. Continue whisking until everything is completely combined, about a minute longer.

Now it’s time for the dry ingredients: sift in 1/4 cup each of coconut flour and good quality cocoa powder. Don’t skip the sifting—you’ll wind up with icky clumps and it’ll look disgusting. Whisk until homogeneous with no specks remaining and set the batter aside.

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Grease a non-stick 8, 9, or 10-inch skillet with a little bit of coconut oil and heat over medium. When the skillet is nice and hot, gently pour in 1/4 cup of the batter and swirl around the pan using swivel motions and the rim of the measuring cup. Let the crepe cook until the bottom is beginning to brown and the top is slightly dry, about 3 to 4 minutes.

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Using a BIG flipper, gently slide under the crepe and quickly turn it over. Your first and second crepes will be awkward looking. As you get better and your pan really heats up, cooking and flipping will become much easier. Promise!

Cook until the other side of the crepe is beginning to brown, about 2 to 3 minutes more. Place a sandwich press or other heavy object on top of the crepe to prevent it from puffing up to much and helping to keep it thin.

Once your crepe has finished cooking, transfer it to a plate and let it chill out a bit while you pour in the batter for the next one. While the second crepe cooks, cut a piece of parchment paper and move the first crepe on top of it. 

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This was my first crepe. It was…OK.

Keep repeating the process until you have no more batter remaining. I made a dozen crepes, but the number you’ll end up with will depend on how big your pan is and how much batter you use.

Let the crepes cool to room temperature while you make the fillings: PATELLA (paleo nutella) and COCONUT CREAM.

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Just look at this madness. It’s gooey, it’s chocolaty, it’s oh-so…nutella-y

If you’ve gone on the internet, there’s no doubt you’ve experienced nutella madness. Even Pusheen the Cat agrees that nutella is pretty much one of the greatest concoctions ever invented.

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Unlike store-bought nutella, this PATELLA has no weird oils, no fake vanilla flavoring, no dairy, and no refined sugars. It’s still super tasty, and no one will notice the difference.

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To begin, melt 10 ounces of dairy-free chocolate chips (I used Enjoy Life) in a small saucepan over low heat. Give it a stir with a spatula every few minutes to ensure that nothing burns to a crisp.

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In the bowl of a food processor, pulse 8 ounces of hazelnuts until the texture of peanut butter, about two minutes. A lot of people add extra oil to help the nuts blend faster, but they don’t need it! Just have patience.

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Once the hazelnuts are buttery, add in the melted chocolate, 1 cup of full-fat coconut milk, 1 tablespoon of vanilla extract, and 1-2 tablespoons of coconut nectar OR raw honey OR maple syrup, if you’d like your PATELLA to be extra sweet. Gently pulse everything together until just combined, about 30 seconds to a minute longer. Don’t over-mix, or your PATELLA will become playdough!

Scoop everything into a big jar and set aside until assembly time. I see you with that spoon. Put it down.

This coconut cream is stupidly easy. All that you have to do is put a can of full-fat coconut milk in the fridge overnight, then open it upside-down the next day and pour off the water. Scoop what’s left behind into the bowl of a stand mixer, and whip on high until nice and fluffy, about 5 minutes.

To assemble, spread on a good dollop of PATELLA followed by a petite scoop of coconut cream on top of a crepe, then place another crepe. Keep on going until you’ve reached your final layer.

For extra prettiness, top it all off with a big dusting of cocoa powder and a large handful of toasted coconut flakes. Step back and admire the monster masterpiece you have created!

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What’s a dream dessert that you’d like to have re-created paleo-style? Leave me a comment on Facebook and let me know!


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