BOBBY BOY`S HAZELNUT HEAVEN SPREAD

• Prep Time 7minutes minutes

• Cook Time 8minutes minutes to roast hazelnuts

• Total Time 15minutes minutes

• Yield 2 cups

Ingredients

• 2 cups hazelnuts (240g)

• 1 1/2 tbsp pure vanilla extract

• 1/2 cup Bobby boy`s Cacao

• Pinch of salt

• 2 tbsp coconut oil. (Add extra for creamier spread)

This is a grainy version of delicious spread suitable for vegans or those with dairy allergies and the sugar content can be regulated depending on taste.

The most delicious uses include simply spread on sour dough bread, on toast with mashed bananas, and with yogurt. It can also be added to smoothies.

It is so easy to make, and even easier to eat. It is a god-send for busy mothers as a lunchbox hit. It’s also high in Vitamin E, B vitamins, and healthy fats.

Instructions

If hazelnuts are not already roasted, preheat the oven to 200 C and bake for 6-8 minutes or just until they begin to brown. Rub them together in a paper towel to get the skins off. It’s okay if a few stubborn skins won’t come off. In a food processor, blend the nuts until they’ve turned to butter, then add all other ingredients except oil and blend a long time until it’s smooth! (blending off-and-on for a full two minutes will do the trick).

Place in dry, jars which have been rinsed out with boiling water. Shut tightly and refrigerate for up to 2 months.

Bobby Boy’s Bliss Balls

Crave a sweet treat during a long day? Try this simple recipe:

• 1 tbsp Bobby Boy’s cacao

• ¼ cup walnut pieces or soaked almonds

• ¾ cup rolled oats

• 6 large medjool dates, pitted

• 1 tbsp coconut oil or water

• 2 tbsp flaxseed powder, (or milled flaxseed)

• 1 tsp vanilla extract, (optional)

• coconut (optional)

• chocolate chips

Method:

• Line a baking tray with baking paper.

• Place all of the ingredients into a food processor and blend until a dough begins to form.

• Using your hands, roll tablespoonfuls of the mixture into snack-sized balls.

• Pour Bobby Boy’s cacao or Coconut onto a plate or flat surface and roll the balls to coat.

• Return them to the prepared tray and refrigerate for 30 minutes.

The “How”: Brewing the Best Cup (Without the Guesswork)

Crave a café-quality cup at home? Try this simple method:

1. Warm your milk (dairy or plant-based) to just-simmering—no boiling.

2. Whisk in Bobby Boy’s Premium Drinking CACAO until silky.

3. Optional: a pinch of sea salt, a dusting of cinnamon, or a drop of vanilla.

4. Pour, breathe in the aroma, and sip slowly.

Tip: For an iced version, shake CACAO, a touch of hot water, and sweetener until smooth, then top with cold milk and ice.

BOBBY BOY’S DATE & CACAO DRINK

Preparation time 5 min

Drink can be made vegan by using plant- based milk. It requires just 3 simple
ingredients and a few minutes of prep to create a thick and chocolatey drink!

INGREDIENTS

2 cups unsweetened milk or
plant- based milk
6 pitted dates
2 tablespoons Bobby Boy`s Cacao

INSTRUCTIONS

1. Blend all ingredients until smooth, then transfer to a long glass, add ice and enjoy!  

   To make hot, heat all ingredients together and when at boiling point, blend

BOBBY BOY’S EASTER TREAT

GLUTEN FREE
PREP TIME: 30 MINUTES
SERVINGS: 14 SLICES
CALORIES: 313 KCAL
Makes one 22cm tart, serves 12+.  30 mins preparation (plus overnight to set).

INGREDIENTS

BASE

1 1/2 cups almonds
2 tablespoons of  Bobby Boy’s cacao powder
½ teaspoon  cinnamon.
½ teaspoon ground nutmeg
½ teaspoon ground cloves
Pinch sea salt
1 tablespoon melted butter or melted cacao butter

FILLING

1 1/2 cups cashews soaked 2hrs, rinsed & drained
1 1/2 cups raspberries fresh, defrosted from frozen or tinned (and strained). Mixed berries also works well.
1/4 cup coconut néctar sugar or brown sugar
2 teaspoon vanilla extract
Pinch sea salt
1/4 cup melted coconut oil 
1/4 cup  melted butter  (please note that to make this tart vegan the butter can be substituted with cacao butter.
2/3 cup Bobby Boy’s cacao powder

INSTRUCTIONS

1. Blend all the base ingredients in a food processor or blender until chunky like a breadcrumb, so that it sticks together between your fingers but still has some texture to it.

2. Pour into your tart tin (one with a removable base) that is lined with clear wrap (biodegradable if possible!) Press the base in and up the edges, moving around the sides with your palm, thumb and fingers to get an even thickness on all sides. Place the base in the freezer while you make the filling.

3. Blend all your filling ingredients except the butter and coconut oil (or cacao butter if using) and cacao powder in a blender until super creamy and smooth. Then add in the oil and butter, and blend again, and finally add in the cacao powder and blend until completely mixed in. Remove your tart shell from the freezer and pour in the filling, smoothing out the top with a spatula. Place in the fridge overnight to set. Served covered with gratings of chocolate and fresh berries of your choice.

4. This tart will keep well in the fridge a week, It can also be frozen in a sealed container for up to two months. You are going to love it. It is a real treat!