Chocolate Hazelnut Spread

| On
07:00:00

Who else used to adore Nutella before going vegan? Nutella used to be what peanut butter is to me now - the kind of food you ate on everything and could easily sit with a jar and a spoon and be blissfully happy. So, this is my attempt at a vegan Nutella of sorts. I haven't titled the post Nutella because it's not exactly like Nutella in that the texture is not quite as smooth and it's a bit thicker, but it tastes pretty similar and you still get that feeling of wanting to sit and eat the whole lot out the jar with a spoon, so I'd call that a success. It's so yummy spread on strawberries or banana slices, on toast or swirled into porridge. This recipe makes a jar worth, but if you are anything like me then half the mixture won't even make it into the jar...


You will need:
1 cup hazelnuts* 
8 Medjool dates 
2 tablespoons cacao powder
1 teaspoon vanilla paste 
3/4 cup water 

Method: 
- Roast the hazelnuts at 180 degrees celsius for 10 minutes. 
- Remove the skins from the nuts if required and then pop them into a food processor with the rest of the ingredients. 
- Blend until smooth - this takes around 10 minutes to get the right consistency.

Download recipe

*I use hazelnuts with the skins still on to make this recipe because they are cheaper to buy and the skins come off so easily once the nuts have been roasted (just rub the nuts and the skins flake off - the skins don't need to be completely off as long as most of them are) but you can also use blanched hazelnuts if you prefer. 


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