Vegan Nutella (Hazelnut cocoa spread)
Healthy plant-based version of Nutella
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 syrupÂ
- 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!