A deliciously healthy alternative to the very famously sweet chocolate spread.
I wouldn't really be exaggerating if I told you that chocolate is probably my favourite thing in the whole wide world! I was never an unhealthy eater but when it came to chocolate I could and I would empty and lick a whole bowl of chocolate mousse and I don't mean a regular sized bowl, I mean like a salad serving bowl. Oh, the good old days!
So, yeah, I love chocolate and if you love chocolate it's near impossible not to love Nutella! There was a time, when I was way chubbier than now and I didn't really care as much that I would spread tablespoons of Nutella on white bread and have that for breakfast with a jug of milk! Now I can't even remember when was the last time I had Nutella but I don't miss it at all. You know why?
Because I make my own version of it!
Vegan, sugarless (refined) and absolutely delicious perfected by us, just for you!!!
Homemade Vegan Nootella With Banana On Sourdough Bread
Protein packed, rich and chocolatey, easy to make, with no refined sugar and absolutely delicious. Perfect for breakfast, as a snack or as dessert.
Prep Time - 5 minutes Cooking time - 10 minutes Total Time - 15 minutes
Servings 500gr. or roughly 20 (2 tbsp) servings
Course Breakfast, Dessert, Snack Cuisine Gluten-Free, Vegan Does it last? 2 weeks room tempreature
450gr. raw or roasted unsalted hazelnuts
20gr. raw, organic cocoa powder
1 vanilla pod (seeds only) or 2tsp pure vanilla extract
1 tbsp melted cold-pressed organic coconut oil + more if too thick
1/2 tsp sea salt
4-6 tbsp maple syrup (optional)
1 banana thinly sliced
1 tbsp. roasted chestnuts
Preheat oven to 180℃, add hazelnuts to a baking sheet in a single layer. If raw, roast for a total of 12-15 minutes. If already roasted, roast for 8-10 minutes just to warm up.