Breakfast: Rawtella on a Brown Rice Cake with (not pictured) a Vanilla Soy Latte.
At last, my love has come, in the form of decadent, rich, animal-product-free chocolate-hazelnut spread. Truth be told, I’ve been intrigued by the Rawtella sitting ever-so-enticingly on the shelf at Alfalfa’s in Boulder for quite some time, but the price ($15 for a tiny little jar!) always turned me back to Peanut Butter & Co. “Dark Chocolate Dreams” for my chocolatey nut butter fix. As such, when Spencer’s Market ran a special on it a couple of weeks ago, I just had to order some.
The culprit? Rawtella is just as rich (with a coffee-like intensity) as I dreamed it would be, but with none of the oily nastiness that comes with Nutella. Frankly, I think it is very different, but just as good as Nutella in its own way; this is quite a high compliment from a girl who, back in high school, would (brace yourselves, fitblr-types) start every day with white bread spread thick with Nutella and marshmallow fluff, and wash it all down with a big glass of chocolate milk. (I have no idea how I wasn’t huge back then.)
This stuff was luscious even spread over a humble rice cake, and heating it a bit (the jar says “best enjoyed warm”) kicked things up a decadent, drippy, hot-fudge-like notch. I probably can’t afford to keep Rawtella in my life beyond this little jar, but I may need to pick up some Ricemellow (vegan marshmallow fluff) and bread at the store tomorrow…