Ingredients
- 1 cup hazelnuts.
- 1/2 cup coconut milk.
- 1 tablespoon rice malt syrup.
- 1 tablespoon coconut oil.
- 1/4 cup raw cacao powder.
- 1 tablespoon vanilla powder.
Directions
- 1. Preheat oven to 180ºC/350ºF/Gas Mark 4.
2. Bake the hazelnuts for 8–10 minutes, until browned. Rub most of the skins off as they can be a bit bitter (you don’t have to be too precise). Grind the nuts in a food processor until smooth.
3. Add the remaining ingredients and process until well mixed. Add extra coconut milk if you want more of a 'sauce' consistency. Store in the fridge for several weeks.
Note
- Check out these 8 ways to use enjoy the Nut-Ella
- Macadamia oil also works well instead of coconut oil
Sugar-free means fructose-free here, as this recipe contains rice malt syrup. We advise eating sweet foods like this one as occasional treats only.
The processed version of this spread is a dire sugar explosion. This one, though, will fool even the most sceptical child".
Ingredients
- 1 cup hazelnuts.
- 1/2 cup coconut milk.
- 1 tablespoon rice malt syrup.
- 1 tablespoon coconut oil.
- 1/4 cup raw cacao powder.
- 1 tablespoon vanilla powder.
Directions
- 1. Preheat oven to 180ºC/350ºF/Gas Mark 4.
2. Bake the hazelnuts for 8–10 minutes, until browned. Rub most of the skins off as they can be a bit bitter (you don’t have to be too precise). Grind the nuts in a food processor until smooth.
3. Add the remaining ingredients and process until well mixed. Add extra coconut milk if you want more of a 'sauce' consistency. Store in the fridge for several weeks.
Note
- Check out these 8 ways to use enjoy the Nut-Ella
- Macadamia oil also works well instead of coconut oil
Sugar-free means fructose-free here, as this recipe contains rice malt syrup. We advise eating sweet foods like this one as occasional treats only.