Raw nutella (dairy free)
a rich, delicious chocolate spread!
Preparation time: 3 minutes
3/4 cup nuts (I used walnuts, cashews and hazelnuts)
1/4 tsp sea salt
1/3 cup or more cocoa powder (this may change)
1/3 cup of your favourite sweetener (maple syrup, honey, stevia, xylitol…your choice!)
a drop of vanilla or spearmint oil (optional)
water (enough to obtain a smooth mixture)
Instructions:
Put in your blender the above ingredients and the water. Don't put too much water in the beginning or you will end up with a chocolate drink. Remember that once in the fridge, the mixture will solidify in a couple of hours or less.
Whisk well! If it's too liquid, add cocoa powder.
If it's too dry, add water. I would also consider cold spearmint tea to add a cool aftertaste.
When you are happy with taste, texture (the longer you mix, the smoother it will be) and consistency, store in a mason jar and keep in the fridge.
This spread is an excellent chocolate ganache as well. The original recipe is, in fact, in this blog, under Chocolate tartlets.
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Notes
This chocolate spread will last for at least a week - but not in my household. We eat it all within 3 days!
I have tried at least 5 different recipes for raw nutella and this is the one we like the best. I also tried a recipe which contained only hazelnuts and I found their taste overpowering.
Possible ingredient variations: sunflowers seeds, coconut oil, almonds, pecans, chia seeds, peanuts, sesame seeds, flaxseeds, white chocolate, coconut milk….
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