RAWTELLA BANANA SANDWICHES

OK so this is it, we’re officially in chocolate heaven! This rawtella recipe tastes so much better than the real (well actually artificial) one. It’s smooth and creamy and so rich and full of flavor. The best part is it satisfies a craving for something chocolat-y without weighing you down. It uses whole hazelnuts – not just pieces or powder -which makes it actually very nutritious. It spreads easily like our creamy almondbutter and is so versaitile. We seriously eat it all the time; mostly straight off a spoon out of the jar! Today we managed to spread some on bread and top it off with some sliced bananas. Make, eat and go to chocolate heaven! See you there! WHAT YOU'LL NEED For the rawtella: – 400 g hazelnuts, with or without skin, we prefere skin removed. – 150 ml agave or maple syrup – 3 tablespoons organic raw cacao (@bareblends) – 150 ml water – fleur de sel For the sandwiches: – 1 banana, sliced – rawtella – bread of your choice 1 – Roast the hazelnuts at 200° in your stove until goldenbrown. This takes about 10 minutes, be careful not to burn them and give them a little shake half way through. You can also skip this step if you want to really make this a raw treat. 2 – Let the nuts cool down slightly and place them into your foodprocessor (we use our beloved magimix) with a dash of salt. Process the hazelnuts, stopping to scrape down the bowl every minute or so, until they turn into a nutbutter like consistency. This will take about 10 to 15 minutes, depending on your food processor. 3 – Now add the agave or maple syrup and cacaopowder and mix for another 2 or 3 minutes. The nutbutter will now become quite thick. 4 – Add the water carefully, step by step, until your rawtella becomes your desired consistency. You might not need all of it. 5 – Spread generously on bread, top it with some sliced bananas and sprinkle with cinnamon. 6 – Place the rest in an air tight container and keep it in your fridge for up to 4 weeks, although we hardly think it will last that long ☺