A new season’s crop of hazelnuts in my organic produce box this week inspired me to create a healthy version of Nutella. Here it is – a dairy-free, refined sugar-free, hydrogenated oil-free version of the classic chocolate hazelnut spread. Enjoy!
Ingredients:
1/2 cup chopped pitted dates
1/2 cup plant milk – I used oat milk
1 cup hazelnuts
2 tbsp cacao (raw chocolate powder)
Method:
Preheat oven to 200°C.
Soak dates in plant milk for at least 1 hour, to soften.
Spread hazelnuts on a baking sheet in a single layer and roast in preheated oven for 5 minutes, stirring halfway through. Remove from the oven and allow to cool.
Transfer hazelnuts to a food processor or high-powered blender and blend at top speed for 30 seconds or until hazelnuts are reduced to a meal and just starting to clump together.
Add remaining ingredients and blend again until completely homogenised.
Store in the fridge for up to 1 week.
