Iced Ceremonial Cacao Recipe
Elevate your summer mornings with a delightful twist on your routine cup of cocoa. This iced cacao recipe is not only incredibly easy but also perfect for those warm, sun-drenched days, bringing a refreshing and...
Soma Cacao Nutella Recipe
We promised before Christmas we'd share this recipe with you all.. so finally here it is!
PS we're back - and there is plenty of Daintree, Karkar Island and Balinese cacao in stock for you all to enjoy 😍
𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
🌰 150g hazelnuts
🌰 1 tbsp pure vanilla extract
🌰 1/3-1/2 cup coconut sugar (or other sweetener of choice - dry sweeteners will work better for this)
🌰 85g Soma Cacao (melted - using double boiler method or in the microwave in 30 second increments with a little coconut oil)
🌰 1/4 teaspoon salt
🌰 1/3 cup plant milk of choice (optional - you can leave this out if you'd prefer to keep it thick and dark!)
🌰 1 tablespoon coconut oil
𝗠𝗲𝘁𝗵𝗼𝗱
1. Preheat oven to 180 C and bake the hazelnuts for 6-8 minutes or until they just begin to brown (and start to smell divine!)
2. Remove and place them on a paper towel. When they're cool enough rub them together in a paper towel which will get some of the skins off (but don't worry you don't need to get them all off, it will just help determine how smooth the nutella is!)
3. In a nutribullet/food processor or Vitamix, blend the nuts until they've turned to butter. You may need to do in short bursts to avoid over-heating, and add a little coconut oil if need be.
4. Add the remaining ingredients except the milk, and blend until smooth.
5. Add in the milk and blend a little more.
Pour into a jar, refrigerate and enjoy - we like dipping strawberries in ours, or simply eating straight out of the jar with a spoon!
PS we're back - and there is plenty of Daintree, Karkar Island and Balinese cacao in stock for you all to enjoy 😍
𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
🌰 150g hazelnuts
🌰 1 tbsp pure vanilla extract
🌰 1/3-1/2 cup coconut sugar (or other sweetener of choice - dry sweeteners will work better for this)
🌰 85g Soma Cacao (melted - using double boiler method or in the microwave in 30 second increments with a little coconut oil)
🌰 1/4 teaspoon salt
🌰 1/3 cup plant milk of choice (optional - you can leave this out if you'd prefer to keep it thick and dark!)
🌰 1 tablespoon coconut oil
𝗠𝗲𝘁𝗵𝗼𝗱
1. Preheat oven to 180 C and bake the hazelnuts for 6-8 minutes or until they just begin to brown (and start to smell divine!)
2. Remove and place them on a paper towel. When they're cool enough rub them together in a paper towel which will get some of the skins off (but don't worry you don't need to get them all off, it will just help determine how smooth the nutella is!)
3. In a nutribullet/food processor or Vitamix, blend the nuts until they've turned to butter. You may need to do in short bursts to avoid over-heating, and add a little coconut oil if need be.
4. Add the remaining ingredients except the milk, and blend until smooth.
5. Add in the milk and blend a little more.
Pour into a jar, refrigerate and enjoy - we like dipping strawberries in ours, or simply eating straight out of the jar with a spoon!
- Tags: Healthy snacks Recipes
