Homemade Mocha Nutella (Vegan, Refined-Sugar Free)

Prep Time: 5 mins
Cook Time: roast: 13-14 mins, process: 15

Keywords: food processor roast breakfast dessert holiday snack spread/sauces dairy free gluten-free low sugar low-carb soy-free vegan vegetarian hazelnut Christmas 

A knock-off of my favourite Nutella spread called “Rawtella”.
Ingredients (1 & 1/4 cup)

2 cups raw hazelnuts

1.5 tbsp coconut oil

1-2 tsp pure vanilla extract (I used 2 tsp)

1/2 cup coconut sugar

1.5 tbsp cocoa powder

1/4-1/2 tsp espresso powder (I used 1/2 tsp)

1/4 tsp fine grain sea salt, or to taste

Instructions

1. Preheat oven to 300F and roast the hazelnuts for 13-14 minutes, watching closely, especially if you aren’t sure of your actual oven temperature. When ready, the skins will have darkened and some will have come loose.

2. Place nuts into the centre of an old damp tea towel. Cover it up like a purse and rub the nuts for a couple minutes to loosen the skins. Pick out the “naked” nuts and place into processor. Repeat towel rubbing for the rest. It’s ok if all of the skins don’t come off. Add the rest to processor.

3. Process the nuts, stopping to scrape down the bowl every minute or so. After 9-10 minutes of processing, add in the coconut oil and process until smooth. This will help thin it out a lot and I don’t recommend skipping the oil.

4. Now add in the rest of the ingredients slowly and keep processing and scraping down the bowl for another 5-10 minutes, or until silky smooth. It took me 15-20 minutes total processing. Add more oil if needed. The sugar will thicken up the spread significantly, but keep processing and the heat will smooth it out once again.

5. Store in an air-tight container in the fridge. It will harden slightly when chilled. Simply bring it to room temp or heat it to soften.

Nutritional info: (per tablespoon): 110 cals, 9 grams fat (2 sat fat), 29 mg sodium, 7 grams carbs, 1 gram fibre, 5 grams sugar, 2 grams protein.

NOTES:

– Coconut sugar, coconut oil, vanilla, hazelnuts, and cocoa powder were all purchased at Costco. Espresso powder was purchased at my regular grocery store in the coffee section.

– I assume you can sub another sugar in place of the coconut sugar, but I havent tried it myself. Add it to taste. I don’t recommend using a liquid sweetener like maple syrup because I find it can produce a strange thick texture in nut butters.

– You can probably sub the coconut oil for another light tasting oil like grapeseed oil. You can also use hazelnut oil for obvious reasons. I am leery about using extra virgin olive oil since it has quite a powerful flavour. Use at your own risk…

– Like all homemade nut butters, I don’t recommend making them without a heavy-duty food processor. I use a 12-cup Cuisinart and it works great for nut butters.

Recipe by Oh She Glows at http://www.ohsheglows.com

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