Growing up, we both loved creamy chocolate hazelnut spread as a breakfast treat. So for our second cookbook, Good + Simple, we made sure to create a better-for-you version that’s low in even natural sugars, and packed with protein and good fats. Rich and decadent, our BBtella Spread will satisfy your sweet tooth and satiate your appetite without leaving you in a post-sugar slump. Hoorah!
Rather than the refined vegetable oils and skimmed milk powders found in commercial spreads, our whole food version is based on something a little more left field. That’s right, the BB in BBtella stands for black beans! Just throw a tin into the food processor and whizz it up with the rest of the ingredients, no cooking required. BBtella went down a treat when we served it to our godchildren on our Channel 4 series Eating Well with Hemsley + Hemsley, so if you have little ones get them into the kitchen this Easter to make a healthy chocolate sweet that they’ll love.
So it’s healthy. Tick. Quick and easy. Tick. And it tastes really good too. As well as spreading a thick layer onto Flaxseed Bread for breakfast or teatime, BBtella is so delicious you’ll want to enjoy it on its own, straight out of the jar. For an easy dessert, serve a scoop with fresh berries and a drizzle of cream. We’ve also tried and tested it on apple rings, banana boats, Quinoa Courgette Toast, Banana Bread, Quinoa Scones and Chestnut Pancakes, so let us know if you discover any more perfect pairings by tagging us in any Instagram posts.
As always when it comes to H+H recipes, we encourage you to make them your own with experimentation. If you’d like the spread to be a little sweeter, just add extra honey. And for a nut-free version, leave out the hazelnut butter altogether – it works just as well. If you fancy a caffeine-free spread, swap the cocoa with carob powder and halve the quantity of honey. For a nutty twist you could also replace the hazelnut butter with almond butter and a teaspoon of almond extract.
Our final tip – we urge you to check out the Black Bean Brownies from our first cookbook, The Art Of Eating Well, another surprisingly sweet recipe with hidden black beans!
Ingredients (use organic where possible)
100g hazelnut butter
1 400g tin of black beans, drained and rinsed
4 tablespoons of cocoa powder
2 tablespoons of butter or coconut oil
4 tablespoons of raw honey
2 teaspoons of vanilla extract
A small pinch of sea salt
1. Add all the ingredients to a food processor or high-powered blender and pulse to the desired consistency.
2. Transfer the spread to a sterilised jar and store in the fridge for up to three weeks.