3 Ingredient Vegan Nutella {oil & refined sugar free}

Tuesday, March 06, 2018

Since investing in a food processor, making my own nut butter has been my jam, it's surprisingly easy, fun and, best of all, gives me the perfect excuse to eat all the nut butter! Until now, I'd been playing it pretty safe with my flavour combinations so I decided it was time to go big or go home with the mother of decadent chocolatey creations - vegan Nutella. Using only three ingredients and less than an hour of your time, you can have a smooth, hazelnutty, chocolate spread that tastes really blooming' ah-may-zing.

You will need:
- 300g blanches hazelnuts
- 3 teaspoons cacao powder
- 2 tablespoons maple syrup

Start by pre-heating your oven to 180 degrees Celsius and placing your hazelnuts on a tray to lightly roast for 10 minutes.

Once roasted, transfer your hazelnuts to a food processor and begin processing into a nut butter.

Making a nut butter should take around 10 minutes, you'll need to stop the food processor every 30 seconds or so to scrape down the sides, but keep going because it will liquify into a smooth nut butter eventually!

Once you've got a smooth nut butter, add your cacao powder and combine.

Once combined, add your maple syrup and, once again, blend together. Adding the maple syrup will make the texture of the nut butter a little thicker and drier so you'll need to process again for a couple of minutes until a smooth liquid forms again.

When you're left with a smooth nut butter, transfer to a jar or airtight container and store in the fridge.

This nut butter is seriously delicious and seriously versatile, it tastes great as a dip for strawberries, lathered on toast, on top of pancakes or, my personal favourite, by the spoonful straight from the jar, y-u-m.

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