Chocolate Hazelnut Spread
- 1 and 1/2 cups raw hazelnuts with skins removed, roasted or toasted (to roast, bake in an oven at 350F for about 10 minutes, stirring often. To toast, roll them around in a pan on the stovetop at medium-high heat until browned and fragrant on all sides)
- 1/2 cup organic cocoa powder
- 1/2 cup almond milk or coconut cream
- 1/2 cup sugar or agave syrup (If using agave, use slightly less milk so your mixture doesn’t get too liquidy.)
- 1/2 teaspoon vanilla extract
- Pinch of pink salt (optional)
Process hazelnuts in a blender or food processor until they’re smooth and creamy. You’ll need to stop occasionally to scrape down the sides, but continue the process until all have been pureed.
Add the coconut or almond milk, sugar, and vanilla to the nut mixture, and blend until well combined. Feel free to adjust the sugar content to attain the sweetness you desire. I like to add a tiny pinch of salt to enhance the chocolate flavor, but feel free to omit.
Scoop your choco-nutty spread into glass jars, and lick all spoons and spatulas clean. This will stay fresh for a week if refrigerated, but do you really think it’ll last that long?
Spiced Carrot Cake “Marmalade”
Marmalade is traditionally made with citrus rinds, but this one is like a gooey slice of carrot cake in a jar. It still has citrus notes, but also SO much more.
- 4 medium carrots, peeled and grated finely
- 1 large Granny Smith apple, peeled and grated
- 1 can crushed pineapple with juice
- 2 tablespoons orange juice
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 3 cups cane sugar
- 1 tablespoon molasses
- 1/4 cup shredded unsweetened coconut
- 1 packet (approximately 1 3/4 oz) powdered pectin
- 1/3 cup raisins, rehydrated (I rehydrate mine in hot rum, but hot water, juice, or apple cider work too)
Pour all ingredients except for the pectin, coconut, and raisins into a large pot and bring to a boil over high heat, stirring frequently. Bring heat down to medium-low, pop the cover on it, and let that simmer down for 15 – 20 minutes, stirring occasionally.
Remove from heat, and stir in the powdered pectin. Place back on the heat and keep stirring for a couple of minutes until everything has combined well, then remove and set aside.
Add the coconut and raisins and stir to combine thoroughly. Spoon into your decorative jars and allow to cool before sealing. Since this hasn’t been water bath canned, it’s known as a “fridge jam”, and will stay fresh in the fridge for 2-3 weeks, if it lasts that long.
Hide in a closet with the spoons, ladles, and saucepan so no-one else will bug you to let them lick them clean.