I whipped-up something like this (no recipe or measurements) one morning before school. It was such a hit that the kids begged me to attempt it again — for the blog and them!! Fortunately, I actually measured things out the second time around!
Chocolate Walnut Protein Spread is a nutritious and delicious alternative to Nutella. It is free of refined sugar but packed with antioxidants, healthy fats and protein. It can be made chunky (here) or smooth, and is great on toast (regular or my fav sweet potato variety), pancakes, waffles, yogurt, smoothie bowls, chia pudding and porridge. And, yes, even straight-up... Seriously, though, blend a little more and you can roll this stuff into some pretty awesome bliss balls!!
Ingredients for approximately 1 1/4 cups spread:
2 cups raw walnuts
1/4 cup raw cacao powder
3 scoops collagen peptides (vegan sub 1 scoop protein powder or 4 Tbsp shelled hemp seeds)
2 to 3 Tbsp MCT oil
optional stevia or raw honey (nonvegan) to sweeten as desired
Preheat oven to 400F.
Spread walnuts on a rimmed baking sheet and put in the oven to toast for approximately 10 minutes, tossing halfway through so they brown evenly. Allow nuts to cool to room temperature.
Put cooled walnuts, cacao powder and collagen peptides into blender container. Pulse blend until walnuts are finely chopped but still have some texture.
Add MCT oil 1 Tbsp at a time and pulse-blend or stir until well-mixed and desired consistency achieved.
Sweeten to taste and enjoy!
This spread can be enjoyed immediately or stored in the fridge for 3 to 4 days.