Yesterday was my daughter’s birthday and I wanted to take a little treat to her morning playgroup and quickly made up a batch of Apple Cinnamon Almond Muffins that turned out meeeeh. They weren’t horrible but they certainly weren’t delicious either. I was all disappointed because, hey, this was supposed to be my baby girl’s birthday treat, right? Her party won’t be until the weekend so there obviously will still be an opportunity to create her a couple of healthy but special treats but it was her birthday THAT DAY and she deserved at least something special for that day I reckoned. I went back into the kitchen, this time with her, to create a way more amazing treat than the boring muffins (which by the way will definitely be remade some time soon, there just has to be a right way to make them so they taste blog worthy).
Well, lucky baby girl and lucky you all for I created the most amazing Homemade Nutella you will ever have tasted. It is completely refined sugar free and for all my vegan readers *drumroll please*: IT IS VEGAN! YAY!!! I by no means would call this healthy but definitely “healthyish”. What it is for sure, much healthier than the real thing which contains insane amounts of refined sugar and palm oil. Oh and how could I forget, the real thing isn’t vegan.
Enjoy this Homemade Nutella on your toast in the morning, or on pancakes such as my Endless Possibility Pancakes, or, mh, maybe, when no one can see you, mh, spoon it out of the jar and close your eyes while it melts on your tongue.
- 1 cup hazelnuts (150g/5oz)
- 1/4 cup chopped cacao butter (30g/1.1oz)
- 2 Tbsp raw 100% cocoa powder
- 1/2 cup maple syrup (125ml)
Preheat oven to 350 F (180 C).
Place hazelnuts in a single layer on a baking sheet and roast for 10 minutes in the 350 F hot oven.
While roasting the nuts, melt cacao butter in a double boiler (or if you don't have one, in a heavy bottomed sauce pan on the absolute smallest flame or on extra low low low, while moving it all the time). Remove from heat as soon as 3/4th melted and continue moving around until the last bit melts.
Mix in cocoa powder until fully dissolved, then add maple syrup and mix well.
Process roasted hazelnuts in your food processor until flour like consistency and then add cacao butter, cocoa maple syrup mixture to the hazelnut flour. Continue processing until well combined.
The Nutella will be quite liquid at this point. Pour into a sealable glass container and refrigerate for 4 hours or until spreadable consistency.
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