This Thermomix Notella is the ideal breakfast spread for yourself and the kids. It is vegan, gluten free, dairy free and refined sugar free. Enjoy! "Notella, nothing naughty, just plain amazingness" There is a special technique to opening chocolate hazelnut spread. The key is to crack open the golden lining with a knife, then pull it back and have just one spoonful immediately. Such a lovely treat. But also packed with calories, sugar and preservatives. Because I have liked chocolate hazelnut spread since I was a child, I have developed this vegan version with no refined sugar and a slightly different technique to standard nut butter making. I call it ‘Notella’. It is perfect for the kids and lasts really well in the fridge for up to four weeks. This recipe is part of my new book, ‘Practice Mix Perfect’, which has just launched. Grab your copy quickly, last time we sold out within a day. Click here to buy. There are two ways to sterilise your jars. You can either place them in the sink and boil some water in a kettle. Once boiled, carefully pour the water over the jars and leave to cool slightly in the sink before rinsing. This can be dangerous so keep children away and exercise caution when pouring the boiling water into the sink. Alternatively, you can place the jars in the Varoma dish. Fill the mixing bowl with 1000g water and put the Varoma in place. Cook 15 Min. / Varoma / Speed 1. Carefully remove the jars using oven gloves and leave to cool before filling.
- 150 g hazelnuts
- 6 dates pitted
- 40 g cocoa powder
- 200 g maple syrup
- 120 g almond milk
- 1 Tbsp vanilla extract
- Preheat the oven to 200°C / 180°C Fan / Gas Mark 6.
- Place the hazelnuts on a large rectangular tray lined with greaseproof paper and roast for 10 minutes. Leave to cool, then tip into the mixing bowl.
- Add the dates, cocoa powder, maple syrup, almond milk and vanilla extract and blitz 1.5 Min. / Speed 10.
- Pour into a sterilised jar and keep in the fridge for up to 4 weeks. Enjoy!
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