I have been craving chocolate spread recently so I went to the supermarket to look at some of the options available. I was very shocked with the ingredients which are used (most containing sugar, palm oil and milk). This made me want to make my own healthy vegan nutella alternative to share with you all. It is extremely simple to make and will last in the fridge in a airtight container for roughly 5-7 days.
Roughly 15-20 servings
Prep: 10 mins
Cooking: 10 mins
- 200g hazelnuts
- 3 tablespoons raw cacao powder (I use The Raw Chocolate Company)
- 4 tablespoons maple syrup
- 2 tablespoons coconut oil melted
- pinch of salt
- 1/2 cup cold water
Firstly place the hazelnuts on a baking tray and place in the oven at 180C for 10 mins.
Allow the hazelnuts to cool down for 5-10 minutes.
Now add the hazelnuts to a food processor/blender and blend into tiny crumbs (the finer the better). I usually let mine blend for a 3-5 minutes.
Add the cacao, maple syrup, melted coconut oil, salt and blend for around 30 seconds.
Finally add the water slowly whilst blending. This will help to make it thinner and more spreadable.
Now it is ready to serve.
Tip: Try it on top of porridge or mixed in!