Healthy Homemade Nutella With Dates (Dairy-Free Alternative)

• 份量: 8 servings
• 准备时间: 10 minutes
• 总时间: 25 minutes

配料

1 1/2 cup unsalted hazelnuts (roasted, peeled)

15 dates (softened in water, drained, pitted)

3 tablespoons cocoa powder (unsweetened)

1/3 cup + 3 tablespoons almond milk (or any dairy-free milk)

1 tablespoon coconut oil (melted, (use refined coconut oil for neutral taste)

1 teaspoon pure vanilla extract

1/4 teaspoon salt

步骤

Roast hazelnuts

Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper. Spread the hazelnuts in a single layer on the prepared baking sheet. Roast for 12-15 minutes, or until fragrant and lightly golden brown. Let the hazelnuts cool completely. Once cool, you can remove most of the skins by rubbing them in a clean kitchen towel. Don't worry if some skins remain as they won't affect the taste. Skip this step if using pre-roasted hazelnuts. While the hazelnuts roast, place the dates in a small bowl and cover them with water. Let them soak for 10-15 minutes or until slightly softened. Drain and pit before using.

Blend hazelnuts

Transfer the cooled, roasted hazelnuts to a high-powered blender or food processor. Blend until you get a smooth, almost runny, nut butter consistency. It's important to achieve this smooth texture before adding other ingredients.

Combine & blend

Drain and pit the softened dates. Add them to the blender or food processor along with the almond milk, cocoa powder, melted coconut oil, vanilla extract, and salt. Blend everything until well combined and creamy.

Enjoy

Store your chocolate hazelnut spread in an airtight container (I recommend a glass jar). It will keep fresh in a cool, dry place for up to aweek, or refrigerate it for up to 2 weeks. Spread it on toast, fruit, or indulge in a spoonful straight from the jar! P.S.This Nutella is unbelievably yummy on my one-bowl banana muffins – try it and see for yourself!

营养

• 卡路里: 201 kcal
• 总脂肪: 16 g
• 饱和脂肪: 3 g
• 不饱和脂肪: 13 g
• 钠: 93 mg
• 总碳水化合物: 15 g
• 膳食纤维: 4 g
• 总糖: 9 g
• 蛋白质: 4 g