A simple recipe for a chocolatey hazelnut butter you use as a healthy vegan version of Nutella
Vegan, vegetarian, healthy
Prep: 10 mins | Cook: 10 mins | Total time: 20 mins
Makes 1 jar
This healthy, vegan version of Nutella is mostly nuts with rich dark chocolate. If you’ve ever dared to look at the ingredients of commercial chocolate spreads, you’ll notice they are essentially sugar paste – not a balanced breakfast!
My guilt-free version makes a wonderful gift packaged in a pretty jar – if you can bear to part with any! It’s great with pancakes and on toast, or mixed into baked treats. Of course, you can always just eat it with a spoon.
- 100g dark chocolate
- 200g hazelnut
- 1 tbsp maple syrup
- Pinch sea salt
- Roast the hazelnuts for 10-15 mins at 180C to release their natural oils and loosen the skins, check on them after 10mins to make sure they don’t burn
- Let them cool and then rub them between your fingers to remove the skin as much as you can, some will likely remain
- Throw the hazelnuts in a blender or food processor for 10 mins or so until completely smooth
- Meanwhile, melt the chocolate, either in a bain marie or in the microwave, stirring at 30 second intervals until melted
- Add the melted chocolate, salt and maple and blend until smooth and combined
- Taste and then add more maple and salt if you feel it needs it – more maple will thicken it up
- Store in a jar at room temperature – if you don’t eat it all at once out of the blender
For another healthy sweet breakfast treat idea, try my healthy banana oat breakfast cookies. They’re stupidly easy to make and practically as healthy as a bowl of porridge. I find them very handy as a grab-and-go recipe and delicious with a wee cup of tea!