VEGAN HEALTHY NUTELLA CHOCLATE HAZLENUT (COBNUT) SPREAD
Our hazlenut tree (Cobnut) is bursting at the moment, even the squirrel is full!
My children love chocolate spread, but even the organic ones are not really very healthy.
This version is simple. It takes a little patience, but you get hot Nutella !!!!
As I said we are fortunate to have a hazlenut tree in our garden, so a few shakes and we had a basket full. You can obviously buy hazlenuts in the shops. Or forage your own for free.
This was such fun to make and all the children got involved. It took a good hour of preparation but kept the children happily entertained. Win win!
1 cup of hazlenuts , skins and shells removed. 1 cup of soaked dates (remove liquid before adding and remove stones) 3 good tbsps of raw cacao powder (much higher in vitamins and minerals than coco) 1 - 2 tbsps of honey or maple syrup A little splash of milk of your choice. (Almond is my favourite)
Peel all the hazlenuts and crack off shells. Discard any mouldy ones.
In a hot oven around 200° cook the hazlenuts for about 10 mins, shaking half way through.
Place the nuts in a food processor and whizz until the mixture resembles a slightly dry peanut butter. This takes around 10 mins. So patience is key. You need to repeatedly knock back down the mixture. It smells divine and would make an excellent raw cake base.
Now add the other ingredients. Mix until well combined. Jar up, and it will keep in the fridge for upto 2 weeks.
Amazing spread on fresh sourdough toast.
You and your family can enjoy this plus many health benefits.
Full of vitamins, minerals, good fats and fibre. Great for lowering cholesterol.
Please share, thank you.