Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.
Start your favourites list now New to Abel & Cole? Sign up hereBack to the shop
Nutty Notella
Go nuts for our homemade chocolate spread. Pick your favourite nut – we used cashews – then blitz with dates, cocoa powder and a pinch of spice to make a tasty kid-friendly, vegan treat that's delicious on toast.
1 comment
Ingredients
- 100g nuts, such as cashews, hazelnuts or peanuts
- 5 Medjool dates, pitted
- 1 tbsp cocoa powder
- ½ tsp vanilla extract
- A pinch of ground cinnamon
Prep: 15 mins + soaking | Cook: nil
Method
1. Put the cashews, dates and a pinch of salt in a big jam jar or bowl. Fill with water till they’re covered. If they're in a jam jar, screw on the lid. If they're in a bowl, cover with a plate. Soak overnight or for at least 2 hrs.
2. When you're ready to make you're spread, drain the cashews and dates and blitz them in a food processor or blender. No gadget? Use a pestle and mortar to put them to a smoothish paste.
3. Add the cocoa powder, vanilla extract and a pinch of cinnamon with 1 tsp coconut oil. Blitz or pound again to combine. Taste and add a pinch more salt or spice, if you think it needs it.
4. Transfer the Nutty Notella to a sterilized jar. It will keep for up to 2 weeks in the fridge and is delicious served on toast, in sandwiches or used to fill cakes.
You'll need to log in to leave a rating & comment
Ruby
This is the best chocolate spread recipe I have tried. My kids love it. So many of the “Nutella alternative” recipes out there sweeten the mixture with maple or agave syrup. This one is sweetened with dates, a healthier option. I highly recommend it. Do be patient though, you have to grind it a long time to get the smooth consistency. It is well worth the effort!