I cleaned out the refrigerator from top to bottom yesterday and found about a tablespoon of homemade cacao butter I made during the holidays. This inspired me to create this Hazelnut Spread but you don’t need it to make this. I tend to throw things in a blender, food processor, or bowl and just taste as I go along. The Nutella tasted better the next day after the flavors started to meld.
I kept it on the dryer side and spread it on the banana protein muffins I made (OMG so incredible on warm muffins right out of the oven) then this morning used it like a nutty crumble on my yogurt bowl. It was off the charts decadent and I’ll be using this again and again…. you could easily experiment with other nuts, seeds, or a combo to create something original and fun.
HEALTHIER THAN NUTELLA (gluten-free, vegan*)
makes about 1 cup
1 cup raw organic hazelnuts
2-3 Tablespoons of raw organic cacao powder
2-3 Tablespoons of thick liquid sweetener like agave, honey, maple syrup, brown rice syrup, cassava syrup (could try combination and see what you like!) **honey is not vegan
1 Tablespoons of cacao butter (optional)*
1 teaspoon vanilla extract**
1/4 teaspoon pink Himalayan sea salt
1/4 cup unsweet almond milk
1. Place hazelnuts in a food process and mix for 6-10 minutes, until it forms a thick nut-butter consistency. This might take longer depending on your food processor. Now add the other ingredients (I like to add liquids while the processor is running and powders when it’s off).
2. Mix until well incorporate – taste and adjust. I wanted to create something that was crumbly and not thin so I omitted the almond milk but if you want a nut-butter consistency add this to thin it out. This nut butter tastes better the next day. I love it on the protein muffins and fruit slices or on a teeny spoon since it’s easy to overeat. Would make an amazing spread on a sammie or on a tortilla with smashed banana and cinnamon sprinkle! I’m inspired I might make something sinful and post it…
Lemme know how your version turns out!