Thermomix Notella

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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.

Ingredients

  • 150 g hazelnuts
  • 6 dates pitted
  • 40 g cocoa powder
  • 200 g maple syrup
  • 120 g almond milk
  • 1 Tbsp vanilla extract

Instructions

  1. Preheat the oven to 200°C / 180°C Fan / Gas Mark 6.
  2. 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.
  3. Add the dates, cocoa powder, maple syrup, almond milk and vanilla extract and blitz 1.5 Min. / Speed 10.
  4. Pour into a sterilised jar and keep in the fridge for up to 4 weeks. Enjoy!

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6 Comments

  1. Anna Nowak on December 19, 2016 at 4:15 pm

    Hi Sophia! I have been following your instagram for a while now but only recently I ve decided to try more of your recipes. My little boy is very fussy when it comes to food and he loves chocolate spread. I was thinking to make him homemade one (which will have to be stored in the original Nutella jar otherwise he won’t try it). I am not keen on using hazelnuts. Is it OK if I just use almonds? I will be using cows milk. Do you think it should work ok? I will really appreciate your reply. Thank you.

    • admin admin on December 19, 2016 at 5:08 pm

      Hi Anna. No problem to use diary milk and also fine in terms of almonds, they might just take a little longer to grind 🙂 xx

  2. Anja on February 21, 2018 at 9:37 pm

    Hi,

    Just wondered if the hazelnuts need to be skinned or if they stay with the skin?

    • admin admin on April 23, 2018 at 7:13 am

      that’s totally up to you. I tend to use them with the skin because I like the deeper flavour.

  3. Tatiana on June 20, 2018 at 7:39 am

    Hi Sophia, just a quick question. Could I use any other sweetener as maple syrup costs a fortune here in Greece?

    • admin admin on June 20, 2018 at 8:46 am

      Hi Tatiana, yes you could use rice malt syrup, honey, agave nectar or any other sweetener.

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