Most dietitians love grocery shopping and I am definitely in that majority. While I do write a list and stick to it the best I can, so of my favorite food shopping experiences are when I don’t really have an agenda or major meal plans and I get to find inspiration. I was at Sprouts a few weeks back and Justin’s Chocolate Hazelnut Butter was on sale. And while I’m usually a plain old all natural peanut butter sort of gal, it was an impulse buy I couldn’t refuse. And I’m glad I didn’t!
While the chocolate and hazelnut spreads are good, maybe I had just a bit too much traveling around Greece (because we couldn’t buy PB) and perhaps a few of those pounds were from all of the delicious Nutella. If it was just a few weeks vacation it may have been no big deal, but alas it was a full semester. Now, I typically like to “make” something with my chocolate and hazelnut spread. I’ve also found Justin’s to be slightly less sweet.
If you’re looking for a chocolate vegan cream pie, chances are you’ll stumble on a tofu pie. And while I love pie, I like the freedom to dunk and dip whatever I’d like into that delicious, fluffy, goodness. (Oh, BTW, my dad made me this awesome board – it’s made of cherry and black walnut. He made me another too with oak and black walnut. From trees taken off my grandparents’ properties. Aren’t they beautiful! I wanted a large serving board and he sure delivered.)
It’s pretty much that simple, just tofu and your favorite nut butter.
And since it’s tofu, it’s packed with even more protein… although I wouldn’t call it low fat, it definitely satisfies hunger.
Peanut Butter and Chocolate Hazelnut Dips
Makes about 4 cups all total
- 16oz firm to medium firm tofu (I think the firm has a richer texture but you can change to your preference)
- 2/3 c all natural peanut butter
- 2/3 c Justin’s Chocolate Hazelnut Spread
- 2 T soy milk (or other milk alternative)
- 2 tsp vanilla
- 2 T sugar (if needed)
- Your favorite fruits for dipping
- Drain tofu and divide into two 8oz blocks.
- Cut first block into smaller chunks and put in food processor.
- Add the peanut butter and half of the soy milk, sugar, and vanilla. Puree until very smooth. Depending on consistency, you may need to add a touch more soy milk.
- Scrape peanut butter dip into a bowl or storage container.
- Moving on to the chocolate – cut the second 8oz tofu chunk into smaller chunks and put in food processor.
- Add the chocolate hazelnut spread and second half of remaining sugar, soy milk, and vanilla. Puree until smooth and scrape into second bowl.
- Serve with fruit and/or graham crackers.
It’s the richness of a tofu pie in a smaller portion! I love my peanut butter with bananas, apples, and grahams.
The chocolate hazelnut goes great with strawberries. Holy yum.
It didn’t add too much sugar because I already really like tofu and tend to prefer my nut butters on the saltier side. I also can’t taste certain bitter compounds (weird FYI about myself) – so if you do find it somewhat bitter, feel free to add a touch more sweetener.
Is that not the best snack spread or what?! After school or after work snack, whatever floats your boat. Does anyone else treat work and school nights the same?
What are some of your favorite snacks? Do you ever find yourself wishes that your favorite deserts could be made in mini/portion controlled forms?