I’ll be honest here, I’ve never been the world’s biggest fan of Nutella, with the exception of when I went to France and had it on crepes. I always found it sickly sweet and overpowering, although I knew the tastes of chocolate and hazelnut went so well together, because those are the two main ingredients of my favourite chocolate, Bacis. After seeing a few posts about raw vegan Nutella, I decided to throw some hazelnuts into a food processor, and here’s the result- a gloriously rich and decadent chocolate spread, which is totally raw and vegan. I don’t usually add any oils to my nut butters, as the roasting of the nuts releases natural oils, however since this butter is 100% raw, and hazelnuts are already a low oil nut, a small amount of coconut oil is necessary to maintain a spreadable texture.
You will need:
200g raw hazelnuts
2 tbsps raw cacao powder
1/2 tbsp coconut oil
1/2 tbsp agave nectar
1 tsp vanilla extract
Put the hazelnuts into your food processor and process for 5-10 minutes, stopping to scrape down the sides of the bowl, until it becomes a thick paste. Add the remaining ingredients and process for 5 minutes more, until the hazelnut butter becomes slightly runny. Transfer into a jar and store in the cupboard for as long as you can make it last!
