This Healthy Nutella recipe was adapted from one by the Happy Pear and it was so delicious. Their’s was sweetened with honey but I used maple syrup as it has a nuttier taste and a lot of vegans don’t eat honey. It spreads really nicely on toast and is beautiful stirred into porridge or just eaten straight from the spoon! The texture is a little firmer than real nutella and could be easily rolled between your palms to make vegan chocolate/hazelnut truffles which would be a really nice treat for a vegan friend or kids who’s sugar intake is kept at minimum.
- 400 g hazelnuts
- Pinch of salt
- 2 tbsp vegetable oil
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
- 150 g maple syrup
- Add the hazelnuts to a baking sheet and spread them out so they are in a single layer. Add to an oven at 180 degrees celsius and allow to toast for 8 minutes.
- Transfer the hazelnuts to a food processor, add a pinch of salt and the sunflower oil and blitz until completely broken down. this can vary in time depending on your processor but it can take up to 15 minutes. You will need to scrape down the inside of your processor bowl occasionally.
- Now add all the other ingredients, the cocoa powder, maple syrup and vanilla extract and blitz again for just a couple of minutes this time or until smooth and all the ingredients have been incorporated.
- Transfer to a mason jar, old jam jar or any air-tight container and it will last for months on the shelf.