A recipe: homemade nutty cocoa spread
Once upon a time I used to be an advocate for Nutella, one of Italy’s most iconic food exports (not even sure it is still ‘italian’ nowadays but surely it was first produced in my home country).
I stopped buying or eating it many years ago when it became obvious one of its main ingredients is the dreaded palm oil, as well as many other not so healthy ingredients (such as an enormous amount of sugar).
Valid palm oil free alternatives are possible!
As unfortunately not widely available in the UK, I wondered how to make a homemade nutella. Some restaurants like Duck & Waffle do offer their own version of it, so I thought why not try ?
There are many versions out there. I used a base recipe from an old Abel & Cole flyer, which happens to be vegan as well.
Nutty, creamy chocolate spread
It requires a powerful blender to make it actually smooth, but the results are really satisfying and you can be happy that will work well with the toddler too, as it’s refined sugar free and packed with the goodness of nuts.
What about you, have you tried a home made ‘nutella’? Let me know in the comments!
- 200gr cashew nuts
- 10 pitted dates
- a pinch of salt
- 1 cup organic cocoa powder
- 1 tsp vanilla extract
- 2 tbs spoons agave nectar or date syrup
- 1 tbs olive oil
- 1 tbs coconut oil
In a jar or sealable container, soak the cashew nuts and the dates with a pinch of salt overnight or at least 8 hours ensuring the water covers them all.
Once soaked, drain and rinse them well, then place in a fast / powerful blender with the rest of the ingredients, adding a few tablespoons of water. Check while you blend, if it’s too thick add a little more water or syrup, to taste.
Aim for a smooth consistency. When ready, store in jars. It will keep a good week in the fridge.
Can be used as a spread or as a pudding cream too (that’s what the toddler loved about it!)