Food for ThoughtChocolate Hazelnut Butter!Tis the season to be snotty, fa la la la la, fa la la la! We’re toilet training, where’s the potty? Fa la la la la, fa la la la….. Well let’s start this with a big Bah-Humbug. For the second week running I’m not feeling festive. Poor little Belle came down with a mysterious case of the shakes and disorientation. By the time I had catapulted us all in to the car and hurled myself over the threshold of Wee Care, she was a bit better. To be on the safe side, our doctor ordered a pee test. I was then presented with a jar, roughly the size of a thimble, and asked to collect a sample. I confess I must have seemed a little horrified at first looking from Belle to the thimble and back with rising panic. It’s true that we had been potty training, but aim and precision had not been our top priority.And yet every cloud has a silver lining. It turns out my girls are very compliant when they are sick and Belle amazingly peed on demand. I’ll admit there was a bit of a kafuffle as I tried to catch it whilst also making sure she didn’t fall through the seat and into the bowl. I am also fairly certain that 90 percent of the wee went up my arm. Still, a miraculous ten percent landed in the pot and we emerged triumphant. However next time I will request a funnel.Needless to say, Belle was back to her cheeky self by the end of the day. And once she was tucked up in bed, I got elbow deep in hazelnuts and cocoa powder. Ever since I became dairy-free I wondered how to make something along the lines of Nutella chocolate spread, naturally. Nutella was a big hit in our house growing up, but these days just doesn't cut it as something I am happy to give to my kids.After some trial and error, this is the recipe that got the seal of approval from friends and family. The ingredients are simple hazelnuts (a lot!), maple syrup, coconut oil, coconut milk and cocoa powder. The protein and good fats help to slow the release of the sugar from the maple syrup, but as it does still fall into the treat category, go easy! It’s delicious on toast and also great on wholegrain crackers, baby oatcakes or even apple slices.As it makes a lot, this is a good one to share. Pour the butter into glass jars, tie a ribbon around each one and tuck some holly in for a fun Christmas gift. Just make sure it’s kept in the fridge as without preservatives, the shelf life is more limited. Unlike regular nut butters, because of the addition of the coconut milk, it does spread straight from the fridge.A few extra notes: the power of your processor and the sharpness of your blades will determine the consistency, either textured or smooth, but it works either way. Also, if you have a small processor, either halve the ingredients or do this in two batches. Finally, as we’re jetting off for Christmas I’m taking a break for two weeks. I will see you on the other side of the festivities and wish you all the best for the holiday season. Merry Christmas!Chocolate Hazelnut Butter!Ingredients:2 c whole, raw hazelnuts1 c maple syrup¼ c dark (unsweetened) cocoa/cacoa powder½ c unrefined coconut oil, melted½ c light coconut milk, well shaken to mix (baking/cooking variety)Method:1. Soak the hazelnuts overnight in water to remove the enzyme inhibitors and bitterness from the skins.2. Rinse/drain the nuts well and place them in a roasting pan.3. Pop them in the oven at 170F for two hours, giving the pan a shake every 30 mins (the low temp means you don't ruin the good fats).4. Remove from the oven and allow to cool.5. Place the nuts on top of a dry, clean dish towel and use another to rub the nuts firmly, removing some of the loose bits of skin. Alternatively put them in a Ziplock bag and rub them together.6. Place the nuts in a food processor and blitz them on your highest setting for about five minutes. The power of your processor and the sharpness of the blades will determine your result. Mine went down to a fine hazelnut meal but never became completely smooth. A friend of mine tried this too and after five minutes, the hazelnut meal formed a ball around the blades and then became a more of a butter. Either way, the end result is delicious, although if you get the butter result, you could try using less coconut oil (start with ¼ cup.)7. Then add the rest of the ingredients to the processor and whizz for a few more minutes.8. Pour into jars, seal tightly and store this in the fridge. It will be runny so it’s easy to pour, but it sets within a few hours. Keeps for at least a week.The advice given in this article is not intended to replace medical advice, but to complement it. Always consult your GP if you have any health concerns. Catherine Burns BA Hons, Dip ION is the managing director of Natural Ltd and a fully qualified nutritional therapist trained by the Institute for Optimum Nutrition in the UK. Please note that she is not a registered dietitian. For details, please go to www.natural.bm or call 236-7511. Join Catherine on Facebook: www.facebook.com/nutrifitandnaturalnutritionbermuda.