Healthy bits


Is it really possible to not like Nutella? Ferrero Rocher? And what is the common dominator here? Yes, the perfect combination in the world: chocolate and hazelnut – absolutely right, just meant to be. This vegan version of Nutella is so tasty, without any added fat and with minimal sugar, perfect for a delicious sweet slice of toast or to add to your porridge in the morning, for example. Be creative! Yes, eating it by the spoonful counts too!

Time: 10 minutes (+ 15 minutes to roast hazelnuts +2h in the fridge)

Type: spread

Difficulty: 1 pan

Serves: 1 200ml jar full.

What you need:

120g roasted and blanched hazelnuts (if roasting at home, 15 minutes in the oven is enough)

40g dark chocolate (at least 70% cocoa)

2 tbsp coconut sugar (or brown sugar)

2.5 tbsp cocoa powder




measuring cup and spoons


tray (if roasting hazelnuts)


Place roasted hazelnuts in a blender with sugar and pulse for a few seconds until pulverised;

Melt dark chocolate with 2-3 tbsp water in the microwave and add to the blender, along with cocoa powder and enough water to reach the desired consistency (I added about 3 to 4 tbsp)- blend until smooth (scrap the sides if needed);

Meanwhile, fill a glass jar with boiling water, drain and immediately add the spread and cover;

Keeps in the fridge for 1 to 2 weeks.

Note 1: it will become firmer after a few hours in the fridge.

Note 2: you can keep the spread out of the refrigerator too but it might not last 2 weeks.


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