Don’t we all just love nutella? Smooth, creamy chocolate hazelnut spread….But what about the sugar, palm oil, skim milk, reduced minerals (whey), lecithin as emulsifier (soy), vanillin (an artificial flavour). I wanted PURE nutella – pure chocolatey, hazelnutty goodness – minus the junk…..If that’s what you are after – look no further!
Just so you know, getting this recipe just right has taken me a few months. I tried 6 different nutella recipes until I eventually came up with this one – this one is a winner! I gave my dad a scoop of it last night and he said with surprise, “It’s delicious! But it is actually even nicer than normal nutella!” I smiled:D
The key to this nutella is the cashews. I have made several vegan nutella’s using only hazelnuts and it lacks something….Once I ran out of hazelnuts and topped it up with cashews and voila! In fact, if you don’t have hazelnuts to make hazelnut butter with, you can still make a delicious version of this by simply using only cashew nuts. You miss out on the hazelnut flavour, but you still get a delicious nutty chocolate spread. The cashews in this recipe give the same creaminess that you usually get from the dairy in conventional nutella.
- 3/4 cup roasted hazelnut butter
- 1.5 cups raw cashews (no need to soak)
- 3 tablespoons coconut oil
- 1 teaspoon vanilla (I use vanilla powder)
- pinch salt
- 3 tablespoons agave (start with one and increase according to taste)
- 3 tablespoons raw cacao powder
Firstly, decide if you will buy roasted hazelnut butter or if you will make your own. To make your own, simply pop hazelnuts into a preheated oven (180ºC) and give them a stir at 3-5 minute intervals until they are fragrant and roasted – not burnt! Remove them from the oven and place them in a moist dishcloth. Rub them vigorously against each other in the dishcloth and you will see that many of the skins come off. You don’t need to be anal here – a skin or two won’t kill you, but just be sure to get most the skins off. Place all of these hazelnuts into your food processor while still warm and process (scraping down as needed) until you have a smooth nut butter. This takes only 5-10 minutes. Scrape hazelnut butter into a glass jar and set aside.
Measure out 3/4 cup of hazelnut butter and 1,5 cups of cashews and add it to your food processor. Process until relatively smooth. Now add all other ingredients and continue processing until smooth. Taste and adjust accordingly. Once you are happy with the flavour, you want to get it completely smooth…
Scrape it out into your blender and blend for 10-20 minutes (stopping to give your blender a break and to scrape down the sides of the blender). The butter is thickish, so start by putting your blender onto slow speed and then gradually increase the speed until the butter is thrown into a whirlpool. After some time, the butter actually gets really hot and completely smooth.
Lather onto toast, bananas, into ice cream, onto pancakes, into dosas (and toast it) and of course – dig in straight out of the jar;)
Sometimes I think life is just toooo good to be true…