An awesome imitation vegan Nutella chocolate spread.
400g soya milk or almond milk
60g powdered milk powder, soya or almond
40g organic maple syrup
Pinch of salt
300g dark chocolate, chopped
- Spread the hazelnuts on a baking sheet and toast the nuts in a 180°C oven, stirring a few times, for 10 to 15 minutes, until the hazelnuts are browned.
- While they are roasting, warm the milk and powdered milk in a small saucepan with the maple syrup and salt, just until it starts to boil. Remove from heat.
- In a bowl, add the chopped chocolate and set the bowl over a pan of barely simmering water. Melt the chocolate until smooth.
- Once the nuts are well-toasted, remove them from the oven and put them on a tea towel. Rub them vigorously to remove their skin. They don’t need to be pristine; just try to get as much off as possible.
- In a food processor, grind the warm hazelnuts until they’re as fine as possible. It might take almost 5-7 minutes to get them fine and almost smooth as a paste.
- Add the melted chocolate and continue to process the mixture, stopping to scrape down the sides of the work bowl, as necessary.
- Once the mixture is smooth, add the warm milk mixture and process until everything is well-combined.
- Strain the mixture through a sieve if you like the nutella to be absolutely smooth, or leave it like that if you like the slight crunch of the hazelnuts. Serve on toasted warm bread and you will be in heaven.
- The chocolate-hazelnut paste will keep in the refrigerator for up to 1 week.
Serves 12 people
Recipe supplied by Pieter Kotzé, Langebaan, South Africa
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