Vegan nutella healthy
A vegan nutella doesn’t have to be full of oil or sugar. This variant is super healthy and guarantees taste at eye level.
About this vegan nutella healthy recipe
By: Gian Sibilia
To make your life easier, I recommend buying roasted and peeled hazelnut kernels straight away. However, if you don’t have these products available, I’ll give you the following tips.
Roast the hazelnuts for 20 minutes at 160 degrees, then place the kernels in a tea towel and rub them, so the shell will come off by itself. Warm nuts are then particularly easy to process into nut butter.
- 400g roasted and peeled hazelnuts
- 50g pistachio
- 20g cocoa powder
- 1/2 tsp cardamom
In the section above, I mentioned that you should heat your nuts to make the process easier. The explanation for this: In order to produce nut butter, oils have to be released, this happens through heat. Therefore, you can calmly put the warm nuts from the oven directly into the mixer. That saves time;)
Nutrition for this vegan nutella healthy breakfast dip
This recipe is packed with healthy nutrients. Pistachio and cocoa are real superfoods. These foods belong in every healthy diet.
- Protein 30% 30%
- Carbs 20% 20%
- Fats 40% 40%
- Calories 4% 4%
Step by Step Instructions
Peal and roast your hazelnuts before using.
Blend hazelnuts and pistachio in a food processor until creamy.
Once the nuts are creamy, add cocoa powder and cardamom.
Now fill the nutella into a boiled glass so that it will keep for a long time.
Serve this vegan healthy nutella recipe with bread and enjoy.
vegan nutella healthy
- food processor
- 400 g peeled hazelnuts
- 50 g pistachio
- 20 g cocoa powder
- 1/2 tsp cardamom
- If you dont have peeled hazelnuts, please roast before using in the oven and remove the skin.
- Blend hazelnuts and pistachio together until creamy..
- Add cocoa powder and cardamom.
- Use a glas wich is boiled in hot water and fill in the healthy nutella.
- So it can be kept outside the refrigerator for at least 4 weeks.
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