Crunchy Chocolate Nut and Seed Butter Wasa
This tasty crispbread brings all the flavor of toasted sesame seeds and pure sea salt, simply without the gluten! They contain no lactose ingredients, 60 calories per slice, and are Non-GMO Project verified. Make them your go-to-choice for a smart and satisfying snack!
Made with:
Gluten Free Sesame & Sea Salt
Ingredients
4 GLUTEN FREE SESAME WASAⓇ
1 CUP HAZELNUTS
1 CUP RAW CASHEWS
4OZ BITTERSWEET OR SEMISWEET CHOCOLATE, FINELY CHOPPED
3 TABLESPOONS MAPLE SYRUP
3 TABLESPOONS COCONUT OIL
1 TEASPOON VANILLA
½ TEASPOON FINE SEA SALT
¼ CUP CHIA SEEDS
¼ CUP PUMPKIN SEEDS
FRESH FRUITS, SUCH AS SLICED BANANA, STRAWBERRIES, RASPBERRIES, KIWI, ETC.
2 TABLESPOONS HEMP SEEDS
How to:
1.
Preheat oven to 375℉.
2.
Scatter hazelnuts on a sheet pan and roast until golden and fragrant, about 10 minutes. Transfer warm hazelnuts to a kitchen towel and fold towel around them. Let cool for 10 minutes.
3.
Rub hazelnuts inside towel to remove their papery skins (some will stick to the hazelnuts--this is ok). Transfer hazelnuts to a high-speed blender or food processor. Add cashews and blend or process on low speed until nuts are very finely chopped.
5.
In a heatproof bowl set over a medium saucepan of steaming, not boiling, water, melt chocolate, stirring constantly. Scrape chocolate into blender or processor and add maple syrup, coconut oil, vanilla, and salt. Blend or process until smooth, scraping down sides of blender or processor as needed.
5.
Transfer nut butter to a bowl and stir in chia and pumpkin seeds.
6.
Spread 1 tablespoon nut butter on each Wasa and top with fruit. Sprinkle with hemp seeds.
7.
Store leftover nut butter refrigerated in a jar with a tight-fitting lid up to 1 month.
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