Time for a yummy, chocolaty treat that isn’t filled with preservatives and chemicals. You’re going to love this Nutella recipe!
The hilarious, fun, and always entertaining Jason Wrobel is in the kitchen again, tantalizing taste buds and dazzling senses. It’s what he does, when he isn’t on TV or feeding celebrities his creative, healthy dishes. J-Wro combines the familiar (nutella) with the unfamiliar (kumquats) this week.
He kicks this recipe off by making the nutella from scratch, vegan style, to dunk the kumquats in later.
This is one shimmy-worthy dessert. These dipped kumquats are unusual, quirky, and maybe even plain weird, but they’re also fun, delightful, and downright delicious, much like their creator. Surprise your guest with something they’d never expect. They’ll thank you for it.
Vegan Nutella Dipped Kumquats
- 2 cups kumquats (plus or minus depending on how much Nutella you put on them)
- 2 cups raw organic hazelnuts
- 1/3 cup raw organic cacao powder
- 1 scoop Warrior Blend chocolate protein
- 1 tablespoon coconut oil
- ¼ cup coconut palm nectar
- ¼ cup grade b maple syrup
- 1 teaspoon cinnamon
- 1/8 teaspoon cayenne pepper
- ¼ teaspoon sea salt
Mix all the Nutella ingredients in a high speed blender or food processor. You’ll likely need to blend a few times because this one will be a bit thick and might not get all the nuts on the first try. So blend for a time, take a spatula and stir it up a bit before blending again. This should help get those hazelnuts chopped up enough that you don’t have any whole ones hanging around in there. That said, it’s really yummy to have some smaller chunks in there for a good crunch.
Once it’s done, all you need to do is coat those kumquats with the chocolate spread, sprinkle with some fine shredded coconut, cacao powder, chopped up hazelnuts, or whatever you’d like! Now go ahead and enjoy them!