Weirdly, as a child, I HATED Nutella. Literally hated the stuff. I know, I know…how is that even possible? All that gooey, chocolatey deliciousness.
Yet, there you go. I really disliked it.
Then, all those years later, I had another taste, and quickly realised what i’d been missing out on for all of those years. I mean, chocolate and hazelnuts has to be the food combination of the gods, right?
This recipe for my super simple Healthier, Vegan-Friendly Nutella is one of the oldest healthy recipes I have. In fact, I first made it years ago on my old site! But then, I realised, why the heck had I not transferred it across to here…?!
Plus, the need for new pics gave me the perfect excuse to indulge in my chocolate hazelnut fantasy world. I’m always up for devouring tubfuls of Nutella. All in the name of research, of course…
My version of this chocolate hazelnut spread is completely sugar-free, even from unrefined sugars. However, you can sweeten it to taste, if you fancy!
Happily, it’s my boy’s favourite treat (one of them, at least – they like their food!), and we have it slathered over pancakes, slices of toasted sourdough, rice cakes, or simply eaten by the spoonful, right from the jar.
We surely aren’t the only ones to do that…
Healthier Vegan Nutella (Not-Ella!)
- Makes 1 tub
- 200g roasted, chopped hazelnuts (skins removed)
- 1/4 cup – 1/3 cup cacao
- 2 tbsp melted dark chocolate
- 2 tbsp – 1/3 cup (or more) hazelnut milk OR coconut milk
- 1 tbsp maple syrup (optional – I omit to keep sugar-free)
- Pinch salt
- Place your hazelnuts into a blender and blitz until they form a nut butter-like texture (I like to keep mine slightly chunky, but blend until you get your desired consistency).
- Add in the remaining ingredients, adding more or less milk according to your desired texture, then blend some more until combined. Taste and adjust cacao / sweetness as desired.
- Store in an airtight jar in the fridge and use on toast, rice cakes or just eat by the spoon!