There's no denying Nutella is delicious, but ingredients like Palm oil and a heap of sugar is enough for us to think twice. What if you could make a healthier twin of your favourite choc-hazelnut spread? Well do we have a treat for you! You’ll want to stop what you’re doing and make this recipe straight away. The best part is the recipe uses staples that you’ll most likely already have in your pantry!
We bring you our very own…. VEGAN NUTELLA!!! Combining raw and wholesome ingredients, this recipe is actually good for you (in moderation of course!), no flavours, preservatives or nasties. This recipe is vegan and gluten free making it the perfect spread for everyone to enjoy! Starring our Certified Organic Cacao Powder, which is a source of antioxidants, we’ve also added our Organic Yacon Powder, a prebiotic fibre which has hints of maple and caramel (YUMMM).
First things first, you’ll need to roast your hazelnuts. This is a very important step as not only does it release the beautiful hazelnut flavour but it also releases the natural oils in the hazelnuts, making it easier for them to blend. They’ll only need around 10 minutes in the oven; a good indicator is if you can smell them, they’re done! Set them aside to cool, we don’t want any burns!
While you’re waiting for your hazelnuts to cool, you can scrape the vanilla seeds from your vanilla bean pod. Simply press the bean between your fingers to flatten it out, then using the sharp point of a knife slice through the length of the bean. Pull the bean open with your fingers, then using the back of a butter knife scrape the vanilla seeds out and set them aside. (If you don’t have any vanilla pods, you can use vanilla extract but nothing beats the flavour from a vanilla bean!)
Once your hazelnuts have cooled, time to remove the shells using 2 kitchen towels. Don’t stress too much about getting them off, but removing the shells will make the final product much smoother and creamier as the shells can add a bitterness.
Time to process your ingredients together and let the magic begin! The smell wafting from the food processor is just as heavenly as that first spoonful! Once the hazelnuts and coconut oil has formed a beautiful creamy texture, you can add the remaining ingredients! Ensure they are well mixed, you may have to scrape down the sides a few times and blend again before its all incorporated and velvety smooth.
Transfer to a jar (we used a mason jar which can be found at supermarkets or homeware stores) and store sealed in the fridge for up to 2 weeks. We don't blame you if you manage to get through the jar sooner than that though!
This decadently blissful spread can be enjoyed on toast, mixed into smoothies, used in baking or simply enjoyed by the spoonful (Remember the everything in moderation tip though).
VEGAN GLUTEN-FREE HOMEMADE NUTELLA
PREP TIME: 20 min
SERVES: 1 jar
2 cups raw hazelnuts
2 tbsp coconut oil
2/3 cups coconut sugar
1 tbsp Morlife Organic Yacon Powder
1 vanilla bean, scraped
STEP BY STEP
- Preheat the oven to 200°C.
- Spread the hazelnuts on a lined baking tray and cook in the oven for 10 minutes until the skins become dark. Remove from the oven and set aside allowing time for the hazelnuts to cool.
- Transfer the hazelnuts on a kitchen towel. Using another towel, rub the hazelnuts so that the shells come off, continue this process until most of the skins have come off.
- Place the hazelnuts along with the coconut oil in a food processor and blend until smooth (roughly 2 minutes).
- Add the remaining ingredients and blend until smooth.
- Transfer the raw Nutella into a mason jar and store in the fridge for up to 2 weeks.