Photo: Sandra Mahut
Spread this creamy cacao on rice cakes or crackers; use it as a dip for fruits like strawberries, bananas or apples; or, tap into your inner child and eat it right out of the jar with a spoon while no one is looking!
Makes 1 small jar
1/2 cup hazelnut butter, homemade or store-bought (no sugar added)
2 Tbsp. cacao powder
1/2 tsp. vanilla powder or extract
1 tsp. coconut sugar (optional)
Mix all ingredients in a bowl with a spoon until homogenous.
Store in a closed glass jar for several days...or weeks, if you don't finish it before!
Recipe from Très Green, Très Clean, Très Chic: Eat (and Live!) the New French Way with Plant-Based, Gluten-Free Recipes for Every Season, copyright © Rebecca Leffler, 2015. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.
Makes 1 small jar
Ingredients
Directions
Mix all ingredients in a bowl with a spoon until homogenous.
Store in a closed glass jar for several days...or weeks, if you don't finish it before!
Recipe from Très Green, Très Clean, Très Chic: Eat (and Live!) the New French Way with Plant-Based, Gluten-Free Recipes for Every Season, copyright © Rebecca Leffler, 2015. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.
Published 02/17/2015
