samedi 29 mars 2014

On se lève tous pour la Choconette!

We are sorry we have been away for so long. To help you forgive us, I have prepared a little surprise.

I take it everyone has tasted (and probably adored with unrestrained devotion), Nutella.

Me too. My father (wise man) forbid us to have some in the house, so I simply bought some and hid it in my room. I would sneak out at night, cut slices of bread or baguette and spread Nutella lovingly over it. As soon as I was a student in Montréal, I bought Nutella and would eat it at every breakfast. More Nutella than bread, a glass of orange juice to balance the sweetness with acidity and it was simply delicious.

BUT. I grew up. And I read Antigone’s article on Nutella. Revelation !! Home-made Nutella CAN taste delicious and replace the industrial oily, too sweet paste I used to buy. The best thing is you can eat it without guilt, it’s 100% plant-based. 

As Antigone explains well in her article, in addition to not being healthy (which let’s face it, we already knew, it was just too good for us to really want to face the fact), Nutella is actually dangerous for your neurons, carcinogenic and contains plastic derivatives.

Sooo, instead of buying Nutella, I encourage you to try the home-made alternative: the Choconette ! (see for the original version of Antigone’s article).

Let’s dive straight in! (which I literally end up doing everytime I make this recipe. You should see me with chocolate up to my elbows/nose, enjoying the child-like pleasure of licking the remains on the spoon/mixer…). 

Makes a 330 ml. or 11 oz. jar (the equivalent of a Bonne Maman jam jar)

Ingredients :
  • 15 dates (around 90 g. or 3 oz.)*
  • 125 g. [1/2 cup] hazelnut butter
  • 60 ml. [4 Tbsp] agave or maple syrup (or raw liquid honey)
  • 30 g. [1/3 cup] cocoa powder
  • 15 ml. [1 Tbsp] water
* For those who don’t want to use dates, you can substitute 1/2 dried apricots and 1/2 dried bananas (but not banana chips!)

Preparation :
1. Rehydrate the dates in hot water for about 10 minutes (or 2 hours in cold water)
2. Put all your ingredients in a blender and… blend!

If your blender is not very robust, add the cocoa last as it dries up the paste and makes it harder to mix. 

Use a sterilised jar (10 minutes in boiling water), and keep the Choconette in the fridge. Ours lasts for 2 to 3 weeks, but we usually finish it well before that ! 

You see that jar? That was my first go at it. It lasted 6 days. I now systematically double this portion ;)


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