Healthier and almond version of "Nutella"Equipment - food processorNotes - the amount of honey can be increased/decreased depending on the kind of dark chocolate you use. The darker the chocolate, increase the honey or sweetener and vice-versa. I used cocoa honey to increase chocolate flavourInspired by - vikalinka.com/homemade-almond-nutella/

Has anyone tried making a chocolate spread? Yes? No? Well, if you love chocolate and you do love spreads I mean dessert spreads not sandwich spreads then you will be amazed by this delicious recipe. 🙂This spread is for those Chocolate fans like my hubby!! ohhh and Hazelnut fans like me! Since I am dieting I have to be careful with my eating habits, but with this one it was truly quite hard to keep away from. When I bake or cook I have to try out the recipe to see how it turned out. Ohhh my, with this one I just could not stop 🙂 uhhh I kept tasting it, and not because it didn’t turn out well, it was just soooo gooood!!.This is similar to let’s say Nutella with a slight difference in the texture of the spread. It is not as creamy as Nutella but it does spread beautifully and it has a intense Hazelnut taste. 🙂 One of my favorite Pastry Chef made this a couple of years ago, and I just had to try this recipe out for myself when I first saw it. I have tried a few times to make a White Chocolate Spread but for some reason it just never works out. 🙁An absolutely scrumptious spread for bread, cookies, croissants, crackers, I can go on and on but I think you get the idea.

Farmers call hazelnuts Filberts. Filberts sell for $4.00-5.00 a pound in the shell. The shell is half the weight, the hazelnut is the other half. The crop for 2021 is in here in California and Oregon, time to make crunchy hazelnut butter. When mixed with 100% pure chocolate powder, ghee, and honey, it makes a rich, tasty chocolate sandwich and pancake spread.

Garbanzo bean chocolate cake is popular at my workplace, so I came up with a recipe using ingredients that are relatively easy to get at a supermarket.All you have to do is mix and bake.Without the rum raisins, even children will enjoy these. Recipe by Fu-ga

I cooked garbanzo beans for the first time! I didn't know it made such a difference from the canned ones. I recommend you to cook them by yourself if you have enough time. I wanted to use them in soup because it's good too. Enjoy.

The nut tree Castanea Sativa grows in all Mediterranean type climate zones in the world. Its nuts are small and flat and delicious when roasted. The seeds of this ancient chestnut tree are edible, as opposed to the american chestnut, which is poisonous. Immigrants planted these trees in California a long time ago, there was a disease, but some survived. The tree grows slowly, gets to be 100 feet tall and about 500 years old. Creme de marron is a paste made from these chestnuts. We like to eat it like marmelade.Note: 3 weeks after making the marron, keeping it in the fridge, grey mold appeared in the jar, I put it in the compost heap. Will try again next year.

Found it in a supermarket and thought I could do it better.

This recipe is on Allrecipes.com by ccumins. We visited my father and step-mother in Iowa a couple of years back and she had made a similar cake. My son devoured it.

These are great for a quick side, and super tasty! Leftovers reheat really well also.

These fresh garbanzos can be hard to come by. Snap em up if you see em. Found this batch at whole foods

#GoldenApron23This is a simple & healthy chocolate nut butter treat, perfect to serve with apples, cookies, graham crackers, or ice cream.

Traditional campfire taste roasted hummus delicacy. Dried garbanzo beans are very economical, 1/2 pound of dry beans makes 2 pounds of hummus, and no metal cans to dispose of. This recipe makes a creamy hummus dip, mixed with toasted sesame seed cream, smoked spicy paprika powder, roasted garlic and olive oil, at a fraction of the cost of store bought hummus.