Published on: January 11, 2022
For our second installment of Let’s Bake Together, we’re giving chocolate all the love. This month, I tried out two recipes featuring Nutiva’s Chocolate Hazelnut spread and Red Palm Oil.During the winter season, I always go full force in the kitchen, baking cookies and desserts. Several years ago I came across a chocolate rugelach cookie from Bake From Scratch. It reminded me of the traditional rugelach, usually filled with dried fruit and nuts, that I used to make at a bakery I worked at. I tried out the chocolate recipe and it instantly became a hit around the holidays.
This year, I’ve been trying to eat healthier, so there is no more Nutella in my pantry. Nutiva sent me their hazelnut spread and I knew it would be the perfect substitution. The results were delicious! Nutiva’s spread has more pieces of hazelnut that aren’t fully ground up, which provides a nice texture. With 40% less sugar than the leading brand, the chocolate flavor was a little milder but I still got those perfect layers of swirled chocolate. I love the simplicity of this recipe—the entire dough can be made in the food processor. When I roll out the dough, I use a ruler to get the right size. If you’re not exact, don’t worry. You can trim the edges off, to make them more even.
Palm can be grown for good, bringing benefits to:
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