I realised last week that some of you actually read what I write, so I am going to have to start measuring my words! Strange how we project our digital voice to the void and we listen carefully to what the wind brings in return.
I am one of those people that stick a finger in the bottle of Nutella. Cheeky and shameless I scoop as much as I possibly can and i rush it to my mouth to stop it from dripping (which I only succeed every now and then). We all know it isn’t the best of snacks but it is so delicious… If like me, you would like to be able to stick your finger in the chocolate pot more often and feel good about it, you have come to the right place.
This Nutella is vegan, sugar free and high in fibre. It takes a bit of processing time but other than that is very simple to make and takes only 3 ingredients.
150 gr. Hazelnuts
60 gr. birch sugar
50 gr. cocoa powder
20 gr. cocoa butter (optional) or 50 ml. oat milk
First toast the hazelnuts in the oven for about 5 to 10 minutes, without letting them get too toasted. Then mix everything else in a food processor until smooth and try.
You may need to add some more milk, or more cocoa depending on your taste.
If you have cocoa butter it will make the mix a little bit softer that if you don’t, without it, it will be more intense.
Once you have a smooth paste you can keep it in the fridge in an air tight container for 4 weeks.
You can also melt it au bain marie and pour as a sauce on top of pancakes like these: