On Saturday, while buying some spices, B’s eyes landed on a jar of Nutella. I’m still not quite sure how it happened as it wasn’t close to the spice section of the market, but he started to crave the thick chocolaty concoction almost immediately and wanted to buy a big jar. The biggest. I wanted nothing of the sort to end up on our pantry shelves and in our bellies (all those processed sugars, milk powders, artificial flavorings…yuk!), so took it upon myself and promised him I’ll make ‘nutella’. “Better than that, healthier than that” I said.
Once home, I got a pen and piece of paper and wrote my basic recipe ‘Nutella: hazelnuts, cocoa, something sweet and something liquidy’. Easy peasy, right? Well, it is! Everything else depends on you how thick or thin you want to make it or if you want to add some spices to fancy it up. I’m giving you a delicious basic recipe to work with, but hazelnuts and cacao go well with cinnamon, nutmeg, cloves and even cardamom!
Although I don’t think you need me to tell you how to eat this Rawtella, I’m just gonna throw some ideas anyway. It’s awesome eaten with a spoon and with walnuts or other nuts and seeds. It’s also awesome with fresh fruits like apples, pears, bananas or berries! You can blend it with some milk to make it more runny and turn it into your bestest chocolaty dip. You can add it to a blender with a frozen banana and make history worthy chocolate-hazelnut soft serve ice cream. Planning a cake? Well, you can use this spread as a filling or frosting. Or you could simply serve it with your favorite pancakes.
- 1.5 cups raw hazelnuts
- 7 TBSP cacao powder
- 8 medjool dates
- 2/3 cups water (or you could use nut milk)
- pinch of sea salt
- 2 TBSP coconut oil
- 2/3 tsp vanilla extract
- Add hazelnuts to blender and process until you get a sticky dough, almost to a nut butter stage.
- Add the rest of the ingredients and process until you get a smooth, creamy, thick chocolate spread.