Healthy Nutella Spread
This healthy chocolate hazelnut spread is everything you want—indulgent, decadent, and unbelievably delicious! Perfect for pancakes, toast, or as icing on a chocolate cake, it's also so good you’ll want to eat it straight from the jar (no judgment here!).Completely sugar-free, oil-free, and guilt-free, this homemade vegan Nutella is packed with natural sweetness and rich, chocolatey flavour. Plus, it’s easy and fun to make with kids, turning snack time into a delicious adventure!
Equipment
- 1 blender
Ingredients
- 2 cups of raw Hazelnuts
- 18 dates pitted soaked if hard
- 5 Tbsp of cocoa powder
- 250 ml of nut milk a bit more if you want it runnier
- 1 tsp of Miso paste
- 1 pinch of cayenne pepper optional
Instructions
- Pre heat the oven at 160C. Roast the Hazelnuts for 12-15 mins. Keep an eye on them, they roast very fast depending on your oven. We want lightly golden hazelnuts.
- Let the Hazelnuts cool down a bit. As soon as you can touch them, wrap inside a clean tea towel and leave for 3 mins. Rub the towel with your hand to loosen most of the skins.
- Blend until a butter is formed, about 8-10 minutes, depending on your food processor. Scrape down sides as needed
- Add the dates and blend until they break down and you get a coarse sandy texture.
- Add the cocoa powder, miso paste and half of the milk, blend until you get a thick butter. Add the remaining milk and a bit more if needed until you get your desired texture.
- Transfer the chocolate spread to a clean glass jar and store in the fridge for up to 2-3 weeks.
Notes
If the Dates are a bit hard soak them in boiling water for at least 30 mins.