Carobella

Simply

Prep time: 30 minutes

Cook time: 1 hour

Serves: 8 - 10

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Carobella

  • Prep time: 30 minutes
  • Cook time: 1 hour
  • Total time: 1 hour 30 minutes
  • Serves: 8 - 10

Carobella has a unique and tempting flavor. Hazelnuts, also called cobnuts or filberts, contain a notable measure of antioxidants polyphenols or phytonutrients reliefs oxidative stress on cells which help to prevent heart diseases, cancer and neutralize harmful free radicals. You can eat hazelnuts raw or roasted. When roasted, it will take on a mellow, sweeter character. However, it is high-fat like other nuts, which makes it go rancid pretty quickly; thus, it's best to refrigerate after purchase.

Ingredients

  • 1 cup of hazelnuts with skin
  • 1 cup Carob powder
  • 1 cup of coconut milk or coconut cream, or 1 cup of coconut milk powder
  • 1 cup of rice syrup, coconut sugar or dark brown cane sugar, or molasses
  • 1/2 cup extra-virgin coconut oil and 1/4 to be able to blend the hazelnut into a creamy consistency

Instructions

  • 1)

    Roast the hazelnuts in a pre-heated oven at 180 degrees Celsius for 10 – 15 minutes. Remove the skins by placing the nuts in a clean tea towel and rubbing them till the skins flake off. This is an optional process. The flavor does not change much, I prefer to keep the skin as it also has health benefits.

  • 2)

    Blend in a strong blender until you have a smooth, creamy paste. You will need to stop and scrape the powdered nuts from the sides of the blender back to the center a few times.

  • 3)

    Next, add the carob powder and rice syrup or any of the other suggested sweeteners to the blender.

  • 4)

    Blend until the mixture is smooth, thick, and creamy.

  • 5)

    Next, add the coconut milk, or cream and blend until the mixture forms a homogenous cream.

  • 6)

    Transfer to a glass jar and keep it refrigerated to allow the cream to get firm as the natural oil cools.

  • 7)

    An alternative is you can also keep it outside so carobella remains creamy to spread on toast, and pancakes, or use as a topping for cakes and as a dip for cookies. basically, you can use it as any nut butter.

  • 8)

    Roast the hazelnuts in a pre-heated oven at 180 degrees Celsius for 10 – 15 minutes. Remove the skins by placing the nuts in a clean tea towel and rubbing them till the skins flake off. This is an optional process. The flavor does not change much, I prefer to keep the skin as it also has health benefits.

  • 9)

    Blend in a strong blender until you have a smooth, creamy paste. You will need to stop and scrape the powdered nuts from the sides of the blender back to the center a few times.

  • 10)

    Next, add the carob powder and rice syrup or any of the other suggested sweeteners to the blender.

  • 11)

    Blend until the mixture is smooth, thick, and creamy.

  • 12)

    Next, add the coconut milk, or cream and blend until the mixture forms a homogenous cream.

  • 13)

    Transfer to a glass jar and keep it refrigerated to allow the cream to get firm as the natural oil cools.

  • 14)

    Alternatively, you can keep it outside so it remains creamy to spread on toast, and pancakes or use as a topping for cakes and as a dip for cookies. Basically, you can use it as any nut butter.

Notes

To make this recipe it is important to have a strong liquefying machine to blend the roasted nuts to a creamy consistency. Another easy alternative to this recipe is a 3-ingredient Carobella: 1/2 cup carob, 1/2 cup dark brown sugar (or other options), and 1/2 cup coconut milk. Blend into a smooth paste, and there you are.

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