Mmm, Nutella. Who wouldn’t love scoffing it’s creamy, chocolately goodness in huge spoonfuls straight from the jar? Vegans, that’s who. And perhaps those who like to spare a thought for their rapidly clogging arteries.
Because delicious though Nutella may be, it sure as heck ‘ain’t healthy or vegan. But that doesn’t mean you have to skip this hazelnut taste sensation altogether.
One of the best things about hanging with other vegetarians is sharing your knowledge and swapping favourite recipes. That’s how I came across this utterly delectable and surprisingly easy recipe for homemade vegan Nutella. It was crafted by Spanish gent Juan and thus it was promptly christened “Juanutella”, to us at least.
It tastes great slathered on bread or rice cakes, or in decadently heaped spoonfuls scoffed straight from the jar. Just like the real thing, only free of animal-products, healthier and dare I suggest, better than the original.
Judge for yourself and let me know what you think.
What goes in:
400 grams hazelnuts
8 tablespoons carob flour*
4 tablespoons agave syrup
½ cup sunflower oil
A dash of soy or rice milk
How you do it:
Crush the hazelnuts into a chunky powder using a food processor. Add the carob, oil and agave syrup and mix again. Add a little milk and mix one last time, perhaps adding a little more if the consistency is not quite correct. Done!
*Carob flour has a little brown sugar and cinnamon mixed in and boasts a rich chocolate flavour. But carob powder is just as good if you don’t have access to the flour.