This spread is great to use as a sweet topping on you gluten free breads, cracker, puffed buckwheat cereals, or to sweeten up a smoothie, its nice to have on hand for a quick snack, breakfast spread, or after dinner treat.
Chlorella is actually one of the most widely used supplements in Japan, where over 10 million people use it regularly because of its natural detoxification abilities. Its molecular structure, allows it to bond to metals, chemicals and some pesticides. It helps your body to eliminate unwanted metals and toxins. Supplementing with chlorella protects your body and assists in the battle of removing toxins from your tissues.
2 tsp chlorella
3 Tbsp raw or dark cacao powder
4 Tbsp raw honey or maple syrup
1 tsp coconut oil (optional, for a harder consistency)
1 cup hazelnuts, soaked for 8-10 hours (or nut butter of choice, try white raw almond butter)
1 tsp vanilla extract
1/4 tsp sea salt
2-4 tbsp raw almond milk
Drain and rinse hazelnuts and place in food processor or high-powered blender. Blend until smooth, scraping down the sides as needed.
Once the hazelnuts turn into a buttery consistency, add chlorella, sweetener, vanilla, salt, and cacao powder then blend again until smooth. Slowly add almond milk until desired consistency.
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