This delicious vegan Nutella (hazelnut cocoa spread) was created because back in the day, I really enjoyed Nutella, but now, after ditching most processed sugar, I can say for sure, that it is too sweet for me. So I am making my own version which can also be “healthy” depending on what you choose to use as a sweetener and it tastes very similar to the original one.

If you use Medjool dates, I would consider a small portion healthier than normal Nutella, because the glycemic index is lower than sugar -that means that your blood sugar will not spike-. But be careful as it contains a lot of sugar, in fact, 80% of dates is sugar! For more on the benefits on dates, have a look at this post from healthline.

Are you thinking on ideas about where to use this delicious vegan Nutella? How about trying a piece of sourdough bread with this bread and the nutty turmeric latte! it looks like the perfect combination for your rainy afternoon! or for finishing that book you are reading!

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Vegan Nutella (Hazelnut cocoa spread)

Healthy plant-based version of Nutella

Course Dessert, Snack

Cuisine Vegan

Keyword Cocoa, Hazelnuts, Healthy Nutella, Nutella, Spread

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 30

Calories 150kcal

Equipment

• High speed blender

Ingredients

• 200 g Hazelnuts
• 10 Medium-sized dates (maybe more depending on how sweet you want this)
• 1 scoop Raw cocoa powder (I suggest adding a half and then continue until you like it)
• 1/2 cup Water

Instructions

• Put the dates in a bowl and add boiling water, just enough to cover them
• Pre-heat the oven at 150 degrees Farenheit (66 Celsius)
• Put the hazelnuts in a tray for about 15 minutes, check them periodically so they don't burn
  
• Take the hazelnuts out and leave them to rest for about 1 minute
• Blend the hazelnuts until they turn into hazelnut butter
  
• Add the water and the dates and continue blending for about one minute, add more dates if needed. Make sure it is not too hot! some blenders can't work with hot liquids
• Add the cocoa powder, little by little until you are satisfied with the result
• Final result
  

Notes

• You can substitute the dates with maple syrup or other sweeteners. I would not recommend using stevia or other non-sugar sweeteners, the taste will be very poor
• The texture will not bee too smooth! but I think that’s alright, eating whole foods has a lot of benefits. If you want it to be smooth, you probably want to blanch the hazelnuts after roasting them and substitute the dates with 1/2 a cup of maple syrup 
• You will end with around 600g of Nutella, enough for two “jam” jars like the one in the picture
• Keep it in the fridge, I am not sure how long it lasts, I always finish the jars within 1.5 weeks! If someone manages to make it last longer, please tell us your experience!

The post Vegan Nutella (Hazelnut Cocoa spread) appeared first on Natural goodness | Fuss free recipes everyone can make.

Si buscas la versión en español, ve a esta liga.

Mexican tofu scramble (huevos a la mexicana veganos) is something I craved this beautiful Sunday. I found online a recipe for doing scrambled tofu that included adding turmeric -arguably- to make them yellowish and look like eggs…

Yeah, let’s be realistic, it does not sound very well, at least for me!

This is a vegan version of “huevos a la Mexicana”. To do this Mexican vegan scrambled eggs, basically, you scramble tofu, add some stock, and other spices, mix it with a great Mexican sauce and that is it!

Vegan stock is a great addition to a lot of my recipes. My favorite one is Marigold vegan stock reduced in salt. Have a look at their products here.

You can complement this recipe with our nutty turmeric latte!

Here is the final result, judge yourself!

If you try this recipe, let us know! leave a comment, rate the recipe or tag a photo on our Instagram or Facebook with the tag #naturalGoodness! Get creative and make it unique, I love to see what you get up to when trying our recipes

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Mexican tofu scramble (huevos a la Mexicana veganos)

Base for a brunch or breakfast. Often named as "vegan scrambled eggs"

Course Breakfast

Cuisine Mexican, Vegan

Keyword brunch, healthy food, Mexican food, scrambled tofu

Prep Time 2 minutes minutes

Cook Time 10 minutes minutes

0 minutes minutes

Total Time 12 minutes minutes

Servings 2 people

Calories 200kcal

Cost 3

Equipment

• Pan
• Knife

Ingredients

• 400 g Firm tofu
• 1 tbsp Vegetable stock (bouillon)
• 1 tbsp Boiling water to mix with the stock
• 1/2 tbsp Ground pepper Optional
• 2 tbsp Yeast flakes
• 1/2 cup chopped onion Optional
• 1/6 cup choped garlic Optional
• 1 tbsp olive oil Optional, can replace with more liquid

Instructions

• Put 1/2 of the oil into the pan to pre-heat it for about 2 minutes at medium heat
• Add the onion and the garlic and let them sautée
• Grab the tofu and squeeze it with your hands in the sink to remove the extra liquid
• Scramble the tofu and add it to the pan, repeat the previous step and this one until all the tofu is in the pan
• In a small bowl, mix the stock powder and the boiling water, until they are integrated
• Add the vegetable stock and the yeast to the pan and integrate it with the tofu
• Let it cook for about 5 minutes

Video

https://youtu.be/vPSiAFmiR5Q

Notes

• I am combining it with the Mexican sauce recipe, you can find instructions here
• This is just one way of many to do this delicious recipe, you can experiment with black beans, sandwiches, adding more oil, or other types of oil, other types of sauce, for example, guacamole!
• Try to include, like me: spinach or other greens, because they are great for your health, feel free to put kale, broccoli, peas, etc
• You need to add some carbs or a bit more fat in order to fill satisfied. Tofu has almost no fat/carbs and the amount of oil used was very small. I did not have anything but sourdough bread at the moment, but I am sure it will go great with rice, beans or the roasted potatoes recipe

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