When you buy Nutella off the shelves of a grocery store it’s loaded with emulsifiers, toxic oils, sugar, processed ingredients that your body does not recognize. It is something as a parent I refuse to purchase and keep in my home. Out of frustration and as a need for her homemade crepe’s, Charly decided to make her own! It was such a hit I made a bigger batch and hope it lasts a bit longer!
Ingredients:
2 cups raw or roasted cashews, unsalted
1/4 cup unsweetened cocoa powder
1/4 cup maple syrup
1/4 cup unsweetened cashew or nut milk of your choice
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
Directions:
1. Blend the cashews in a food processor until they become a smooth butter (about 3-5 minutes, scraping down the sides as needed).
2. Add the cocoa powder, maple syrup, vanilla, and salt.
3. Blend again while slowly adding the cashew milk until it reaches your desired consistency.
4. If you’d like it even creamier and more spreadable, blend in 1-2 tablespoons melted coconut oil.
5. Taste and add a little maple syrup if you prefer it sweeter.
Store:
1. Keep in an airtight jar in the refrigerator for 2-3 weeks.
1. Let it sit at room temperature for 10-15 minutes before spreading if it becomes firm.
