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
water
Utensils:
blender
measuring cup and spoons
jar
tray (if roasting hazelnuts)
Directions:
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.
Plant Based Portuguese 