Welcome to Day Four of Vegan MoFo 2016! Fridays are going to be all about Sweets and Treats here at OBH and we are starting with a delightful product: Rigoni di Asiago‘s Dairy Free Nocciolata spread! Made from organic hazelnuts and cocoa, it is the perfect solution for any Nutella-not-being-vegan woes…
This certified-vegan spread is free of palm oil and full of flavor. When the good folks at Rigoni di Asiago approached me for a review, it was tough not to eat the entire jar by the spoonful, I have to admit… but I knew I had to find other ways for the flavors to shine.
The first method of getting my hazelnut chocolate on was by slathering a banana in the spread – much like I would with peanut butter. This was a tasty, little-less-sinful dessert. The spread is not overly sweet and, in fact carries with it a slight bitterness from the cocoa. It’s a nice change of tempo from the other, cloyingly sweet products out there.
Nocciolata really starred in the dessert show when blended with a frozen banana for a “nice cream” treat. The same two ingredients were transformed into a creamy, dreamy dessert without worrying about all the added sugars in packaged ice cream.
The last thing I created with Nocciolata was “Nutella” Crescents – cocoa hazelnut spread rolled up into pie crust triangles and baked into tiny, puffy morsels of goodness. These were absolutely delicious (although I might omit the step of brushing them with butter next time – they didn’t turn out as pretty as the photos in the original recipe)! I brought them with me to a party of omnivores and they also thought this dessert was really good!
Unfortunately, I was in such a rush to get to the event that I neglected to take photos! D’oh. Well, trust me, they were delicious and you should try them for your next get-together.
Thank you to Rogni di Asiago for the opportunity to review Dairy Free Nocciolata!
See you tomorrow!