Recipe: Plant Based Nutella

  

August 1, 2016

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This cacao infused nut butter recipe will have you tossing out your Nutella in no time. If you do go the hazelnut route for your choice of nuts, make sure to bake the hazelnuts for about 10 minutes and let them cool before placing them in the blender.

  • Yields: 1 Jar
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Ingredients

1 cup Raw Hazelnut

1 1/2 tbsp Raw Cacao Powder

12 count Medjool Dates

-INF/INF cup water

Directions

Preheat oven to 180C

Place hazelnuts in a baking dish in single layer and roast for 15 minutes, stirring every 5 minutes.

Soak dates in hot water for 5-15 minutes depending on how soft they are.

Remove hazelnuts from the oven and let cool for 10-15 minutes.

Place nuts in a food processor and blend them until they are totally broken down, with a sticky or buttery texture. You might need to stop the food processor every 2 minutes scrape the sides.

Add the dates and cacao then blend again.

Make sure that all the ingredients are mixed well before gradually adding the water while continuing to blend.

Continue until well blended and smooth.

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