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.
Remove from oven and let cool slightly. Transfer the nuts onto a kitchen towel and roll them using your hands until most of the skins are off. The fewer the skins the creamier the Nootella! Keep a tablespoon or so of hazelnuts whole on the side to use as a toping.
Add hazelnuts without the skins to a food processor - Magimix works best for this - and blend until a nut butter is formed. It takes about 10-15 minutes total. Scrape down the side every couple of minutes.
Once the hazelnut butter is creamy and smooth, add the cocoa powder, the scraped seeds of the vanilla pod, coconut oil and the sea salt and blend for a few more minutes.
If you want to make your Nootella a bit sweeter you can add 4 to 6 tbsps of maple syrup depending on how sweet you want it. Remember that the more maple syrup you add the less creamy it will turn out to be.
Transfer to a clean jar and store at room temperature for 2 weeks or more.
Cut your sourdough bread in thin slices, spread 1 tbsp of Nootella on the them and top with sliced banana and smashed roasted hazelnuts.
In case you're a chocoholic like my self then I guarantee a jar of this won't last too long. I could easily go through a jar of this in a few days.
Did you make this recipe?
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Love & Joy,