Last year I spent a month on the Whole30 diet, which is similar to Paleo with some additional modifications, and I really loved how it made me feel. Naturally gluten-free, this way of eating is heavy on the fruits, vegetables, nuts, seeds and animal proteins and skips the grains, legumes, dairy, sugar and alcohol. And while it is not a lifestyle I prefer to follow exclusively (I love cheese, GF grains, legumes and wine!) it is a great addition to my weekly menu. So where does dark chocolate hazelnut fit into this scheme you ask? Creatively – and deliciously – it turns out!
The idea for this bread arose from a Whole30 and Paleo approved snack I created by combining dates, unsweetened cocoa, Tahitian vanilla powder, a dash of salt and hazelnuts into a thick and incredibly tasty version of Nutella, high in fiber, protein, iron and healthy fats. And I confess I love to eat it right out of the bowl with a spoon! The recipe below is has all of the same good-for-you characteristics with none of the guilt! As you might imagine, this bread is very rich and a small piece is filling. But just try stopping at one!
Guilt-Free Paleo Nutella Bread Recipe
Ingredients
- 1/2 unsweetened applesauce (1 medium apple, skin removed and pureed, or store-bought)
- 12-16 medium Medjool dates with the pits removed (use 14-16 if you like it on the sweeter side)
- 1/4 – 1/3 C high-quality unsweetened cocoa (use 1/3 C if you like a really dark chocolate flavor)
- 6 large organic eggs
- 2 tsp baking powder
- 1/2 tsp salt
- 1/3 C coconut oil, hazelnut oil, melted ghee or a combo (I prefer hazelnut oil and/or ghee)
- 1 C hazelnut meal/flour (Bob’s Red Mill makes a great one that is available at Whole Foods and Market Basket as well as online)
- 1/2 C coconut flour (available at Whole Foods and Market Basket as well as online)
- 1 C toasted hazelnuts (optional but I highly recommend!)
- 1 tsp each natural hazelnut and chocolate extracts (optional as they do contain a miniscule amount of alcohol. Bakto is my preferred brand and I buy it on Amazon)
Equipment
- Greased loaf pan
- Food processor (or a bowl, a spoon and some serious elbow grease)
- Large mixing bowl
- Spatula
Directions
- Pre-heat oven to 350°
- Combine all ingredients except the hazelnuts in the food processor and puree until fairly smooth, about 45 seconds (I would tell you to add ingredients in a particular order as most recipes do, but the truth is I am lazy and this is easier!)
- Pour batter into large mixing bowl and stir in hazelnuts
- Pour into a greased loaf pan and bake for 45 min – 1 hour or until a toothpick/knife inserted into the center comes out clean.
- Cool in the loaf pan, slice, serve and enjoy!
This bread will freeze well and you can defrost in the microwave or toaster oven.
Since I am not strictly Whole30 or Paleo I also love it drizzled with melted 70% dark chocolate and served with a glass of red wine (hey we all need just a little guilt now and again!)