Adaptogenic Vegan Nutella
Updated: Jan 31
If you're looking for a healthy way to satisfy those chocolate cravings, then look no further than this vegan nutella. I have included some special ingredients to super boost the nutritional value:
-Cinnamon: blood sugar balance
-Maca root: supports energy, mood and endurance
-Ashwagandha: aids stress and mood imbalance
Both ashwagandha and maca are known as adaptogenic herbs due to their ability to help the body to cope with excess stress by modulating part of the stress response.
2.5 cups skinless hazelnuts*, toasted
2/3 cup 70-80% dark chocolate, melted
1 tsp vanilla extract
1/2 tsp pink salt
1 tsp cinnamon (optional)
1-2 tsp maca root powder (optional)
1 tsp ashwagandha root powder (optional)
*This recipe works great with 50% hazelnuts and 50% almonds too!
To toast your hazelnuts, simply pre-heat your oven to 180c and roast for 8-10 minutes until lightly golden. Allow to cool for 5-10 minutes.
Add the hazelnuts to your blender or food processor and blend on a low speed for approximately 10 minutes or until it forms a smooth butter consistency. You may need to stop and scrape down the sides of the blender a few times depending on the speed and power of your equipment.
Once the butter has formed, add the melted chocolate, vanilla, salt, cinnamon, maca and ashwagandha as desired. Blend until all ingredients are combined well.
Transfer your butter into a clean jar and store in your fridge. It will keep well for approximately 2-3 weeks.
Note: If you prefer a sweeter butter, you can add date or maple syrup to taste. Alternatively, if you like a more bitter taste, add 1-2 tsp of bitter dark cacao powder.