This recipe was created and posted online by Natasha Longo, a certified fitness and nutritional counsellor, in response to an article: http://www.realfarmacy.com/need-know-nutella/ which outlines undesirable chemical additives, and commercial practices involved in producing the current commercial version of Nutella hazelnut spread.
I wanted to test-drive this recipe and see how it shapes up as a substitute.
Using Natasha’s recipe as a base, I’ve adjusted by either reducing the quantities of the some ingredients, or omitting them completely. ** denotes an ingredient in Natasha’s original recipe, that I’ve left out.
This recipe uses hazelnuts.
Raw Hazelnut-Choc-Coconut ‘nutella’
(makes about 1 cup)
Taste: pleasant flavour with a definite coconut taste – I rate it 7/10
Texture: a soft paste with light-medium texture and body
1 cup hazelnuts, soaked for 10 hours
1/4 cup maple syrup
1 tspn vanilla extract **
1/4 tspn sea salt **
1/4 cup raw cacao powder
2-4 T coconut milk
Drain and rinse hazelnuts and place in food processor or high-powered blender. Blend until smooth, scraping down the sides as needed. I didn’t want to wear out the motor on my food processor by processing for the suggested 10-15 minutes, so I just blended for 5 mins until the nut consistency was more like breadcrumbs than butter. If you have a commercial blender you could go the distance and create more of a buttery consistency.
Add the maple syrup, vanilla, salt, and cacao powder and blend until smooth. Slowly add the coconut milk until desired consistency. I used about 2 Tablespoons of coconut milk.
Serve on crumpets, or hot-buttered toast.
Note: Because this recipe contains no preservatives, keep in air-tight container and refridgerate. Treat as you would fresh foods, and use within a few days.
‘Have a DELiCiOUS day’