My recipes are grain free, refined sugar free and most are dairy free. I am on a journey to create a healthier me. My journey began when I went to see a Functional doctor who put me on a protocol diet with supplements. So far I have been taken off my medications by a Western doctor who has seen my lab results. My energy is returning and I don’t feel like I’m 90 and have no energy. Most people will say “But you don’t look sick.” But I have or had a list of autoimmune illnesses that are slowly being healed.
I really enjoy Nutella but I can’t eat it as many of the ingredients on the label are things I can’t have. I could have created a healthier version of that recipe. But I decided to try it will pecans. What a wonderful and nutty chocolate spread.
I created this recipe to go inside my crepe recipes. Use with my Dairy Free Crepes and my Sweet Dessert Crepes. This spread with some strawberries on top make a wonderful and beautiful Valentine’s Day Dessert. This is a super easy recipe to do and will take 30 minutes or less. I like chunky peanut butter so I created this Roasted Pecan Chocolate Spread to have a little texture and a little bite.
1 1/2 cup pecans
30 grams homemade chocolate
1 tablespoon coconut oil
4 tablespoons maple sugar
2 tablespoons cocoa
1/3 – 1/2 cup of water
Preheat oven 325 F. Place pecans on a cookie sheet. Place them into a preheated oven. Bake 8 – 12 minutes. Careful you don’t want them to burn. Once you smell the pecans they are almost ready. Remove from the oven and allow to cool. Place pecans inside a food processor and grind until a paste is created. Add the remaining ingredients and blend until smooth. Use to top crepes with or place in an airtight container with a lid in the fridge up to one month.